Danish Cucumber Salad (Agurkesalat) - Gluten & Egg Free
A refreshing and tangy Danish cucumber salad, pickled in a sweet and sour brine. Naturally gluten and egg free, perfect as a side dish or light lunch.
Ingredients
- 2 medium Cucumbers, thinly sliced
- 1/2 cup White vinegar
- 1/4 cup Sugar
- 1/4 cup Water
- 2 tbsp Dill, fresh, chopped
- 1 tsp Salt
- 1/2 tsp Black peppercorns
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a medium saucepan, combine the 1/2 cup white vinegar, 1/4 cup sugar, 1/4 cup water, 1 tsp salt, and 1/2 tsp black peppercorns. Heat over medium-high heat, stirring constantly, until the sugar and salt have completely dissolved. This should take about 2-3 minutes. The liquid will start to bubble around the edges.
- 2Remove the saucepan from the heat. Let the vinegar mixture cool for about 5-10 minutes. It should still be warm, but not boiling.
- 3Place the 2 medium cucumbers, thinly sliced, into a medium bowl or a clean glass jar. Ensure the cucumber slices are spread out evenly.
- 4Carefully pour the slightly cooled vinegar mixture over the cucumber slices in the bowl or jar. Add the 2 tbsp fresh dill, chopped, to the mixture.
- 5Gently stir everything together to make sure the cucumbers are fully submerged in the liquid and the dill is distributed. Cover the bowl or jar tightly with a lid or plastic wrap.
- 6Refrigerate the cucumber salad for at least 30 minutes. This chilling time allows the cucumbers to absorb the tangy brine and the dill flavor to infuse, making the salad refreshing.
- 7Serve the Danish Cucumber Salad chilled as a side dish.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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