DANISH AGURKESALAT (“CUCUMBER SALAD”)

Here is a little for the pickling enthusiasts. This mildly pickled cucumber is great in sandwiches ­and it is one of the alternative toppings that works well in combination with liver pâté (leverpostej) or pork meatballs (frikadeller) on top of Danish open-face sandwiches (smørrebrød). It is also one of the essential ingredients in a Danish hotdog.

This recipe is easy to make:

INGREDIENTS:

• 1 English cucumber
• 1 tablespoon of salt
• 200 ml distilled white vinegar
• 180 grams of sugar
• 10 whole peppercorns
• 2 bay leaves

DIRECTIONS:

1. Cut the cucumber into very thin slices and put it in a strainer with salt (the salt will draw water out of the slices). Let them sit for about 30 minutes to drain.
2. In the meantime, mix the remaining items and heat in a small pot for about 2 minutes, until the sugar dissolves.  Allow the mixture to cool.
3. Use your hands to squeeze the excess liquid out of the cucumbers, and add to the cooled mixture of other ingredients and mix. Place in a sealed jar and let sit for a day in the refrigerator before serving.