SBS Food

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Pickled cucumber salad (agurk salat)

These pickles are served as side dish on a lot of Danish lunch dishes and as topping on smørrebrød. They the perfect partner for frikadeller (Danish meatballs).

5263_9-frikadellerand-cucumber.jpg
  • serves

    6–8

  • prep

    20 minutes

  • difficulty

    Easy

serves

6–8

people

preparation

20

minutes

difficulty

Easy

level

Ingredients

  • 3 small cucumbers, thinly sliced with a mandoline
  • sea salt flakes
  • 220 g (1 cup) white sugar
  • 250 ml (1 cup) white vinegar 
  • 5 bay leaves
  • 20 whole black peppercorns
  • 1 tsp yellow mustard seeds

Instructions

Place the cucumber in a bowl. Sprinkle liberally with the sea salt and stand for 10 minutes, or until soft. 

Meanwhile, place the remaining ingredients in a bowl and combine well.

Rinse the salt off the cucumbers, then gently squeeze out excess liquid. Place in a jar. Pour in the pickling liquid, cover and refrigerate overnight before serving.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published 25 June 2015 11:52am
By Jesper Hansen
Source: SBS



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