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.
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 minutesminutes
Total Time 10 minutesminutes
Servings 4
Calories
Ingredients
2nosLebanese cucumbers
½cupwhite vinegar
¼cupsugar
½teaspoonblack peppercornspounded roughly
2pinches salt
Instructions
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 tablespoon 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.