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Agurk Salat | Danish pickled cucumbers

Agurk  Salat, danish pickled cucumbers, an easy to make condiment, with fresh cucumbers and vinegar. This is an instant pickle, doesn't require any cooking or maturing time, and are ready to use.
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Course: Side Dish
Cuisine: Danish cuisine
Keyword: Easy pickle recipe, How to pickle cucumbers, Instant pickle, Pickled cucumbers, Quick pickle recipe, Vinegar pickle
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4


  • 2 nos Lebanese cucumbers
  • ½ cup white vinegar
  • ¼ cup sugar
  • ½ tsp black peppercorns pounded roughly
  • 2 pinches salt


  • Wash the cucumbers well. If you prefer, you can peel the cucumbers, but I have left it as such. 
  • I have used a 250grams jam bottle. Make sure the bottle is clean.
  • Slice the cucumbers thin. Fill the jar with sliced cucumbers.
  • In a saucepan, take vinegar and add sugar, heat the solution until the sugar dissolves.
  • I added 2 tbsp of water to dilute the strong flavor of vinegar. Take it off the heat. Add  salt and pounded pepper to the solution.
  • Let the solution sit for 5 minutes, and let it cool. Pour the solution into the cucumber bottle. Let it sit for an hour minimum. Keep it refrigerated and serve it along with meat dishes.
  • These pickled cucumbers can be used in sandwiches. They will stay good in the refrigerator for a week.