The Danish Agurkesalat is one of my favourite ways to serve cucumbers. I make it quite often and serve right away, but last night for the first time I made it for the fridge - it should keep for about a week and the flavour is actually supposed to improve over time.
Here's how I made it:
Ingredients:
1 English cucumber
1/2 cup white vinegar
1/2 cup sugar
1/2 cup water
1/2 tsp salt
Optional flavourings:
Whole black peppercorns
Mustard seeds
Dill
Garlic
Chilli
The recipe is very simple. All you need to do is put the vinegar, sugar and water in a saucepan over low heat and wait for the sugar to dissolve (stirring helps). Don't boil the liquid. Meanwhile, slice the cucumber thinly, sprinkle with salt and transfer to a jar (I doubled this recipe and made two jars). When the liquid cools down, pour it into the jar along with any flavourings of your choice. Put the lid on and place the jar in the fridge. Serve after a minimum of 3 hours. Keeps in the fridge for up to 1 week.
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