In Danish homes, the refrigerator normally has a bowl of cucumber salad waiting to be used for either lunch or dinner. Typically the cucumber salad (agurksalat) accompanies meat dishes. Danish hot meals such as frikadeller (Danish meat balls) or flæskesteg (roast pork with crackling) has the Danish cucumber salad as a side dish. Danish cold lunches such as an open sandwiches, known as smørrebrød, are decorated with a variety of fine ingredients including the cucumber salad as a topping. Even the Danish hotdog has the cucumber salad as a topping!
Picked Trivia: Did you know that some of the earliest cucumbers recordings was in 2030 BC? The tradition of pickling was done in the Tigris Valley.
Below is the recipe to make the easy Danish cucumber salad and a video.
one English cucumber or a standard cucumber works too
1 deciliter or 1/2 a cup of water
1 deciliter or 1/2 a cup of sugar
1 deciliter or 1/2 a cup of distilled white vinegar.
a sprinkle of salt and pepper
one measuring cup
a vegetable shredder or a knife
Slice cucumber into thin slices and put it into a bowl. (The English cucumber is our preference because the seeds are so small.) Then, sprinkle salt over thinly sliced cucumbers. Place a plate over the cucumbers and sit something heavy over the plate. (This should help squeeze the cucumber juices.) Wait about 10 minutes. Then, with your hands squeeze the liquid out of the cucumbers. Pour the cucumber juice out of the bowl.
Add into the bowl an equal amount of water, sugar and vinegar and for taste pepper. You might want to double check to see if there needs to be a little more sugar, salt or pepper for taste. Serve the cucumber salad as a side dish in a small bowl.
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Suggested Measuring Cup is Bodum HOT POT GOURMET Measuring jug. We like the transparent measuring jug because you can measure in both English and European.
Suggested knife is the Bodum BISTRO Chef’s knife. We like the stainless steel knife because the handles are ergonomically shaped.
Did you know that prior to the Industrial Revolution, Danish cooking was rooted in peasant dishes? Danish peasant cooking was based on the need to make use from the family farm such potatoes, dry products and rye for making bread. Over the years, vegetables that played an important role often had to be preserved for long periods of time in cold rooms and were pickled such as with cucumbers for storage. Now a days, pickled vegetables including the cucumber salad are served with cold and hot meals in the Danish homes and restaurants as a tradition
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe)
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
These recipes are perfect for the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ !
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