Agurkesalat Danish Pickled Cucumber Salad

2-3 cucumbers
1 Tbs. salt
3/4 cup white vinegar
1 Tbs. sugar
1 tsp. salt
1/4 tsp. white pepper
2 Tbs. chopped fresh dill

Scrub any wax coating off the cucumbers. Score the cucumbers lengthwise with a fork. Cut into the thinnest possible slices. (Ideally, the slices should be almost translucent.) Arrange slices in a thin layer in a shallow glass dish and sprinkle with 1 Tbs. salt. Place 3 plates on top of the cucumbers (to press our excess water) and set aside at room temperature for a couple of hours.

Drain the cucumbers and spread onto paper towels. Gently pat the cucumbers dry and return them to the dish. In a small bowl, whisk together the vinegar, sugar, salt, and pepper. Pour over the cucumbers and sprinkle with the chopped dill. Chill for 2 to 3 hours or overnight. Just before serving, drain nearly all of the liquid.

The Cooking of Scandinavia, Time-Life Books

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