Agurkesalat (Danish Cucumber Salad in Sweet Vinegar Dressing)
Why this recipe works
- Sweet-tangy balance: White wine vinegar and caster sugar create the clean sweet-and-sour profile that defines the salad.
- Crisp cucumber: Salting the slices first removes excess water, helping the cucumber stay snappy rather than watery.
- Mostly hands-off: The active work is limited to slicing, salting and tossing, with the remaining time used for draining and chilling.
Get the most out of this recipe
Timing notes
- Chill before serving: A short chill lets the vinegar, sugar and white pepper settle into the cucumber while keeping the salad fresh.
- Best within a day: The salad keeps for a couple of days, but the texture is crispest within the first 24 hours.
Texture tips
- Drain well after salting: Press the cucumber gently in the sieve to remove excess liquid without bruising the thin slices.
- Slice evenly: A mandoline gives the most consistent texture, helping the cucumber pickle evenly and stay delicate.
Ingredient notes
- Choose a firm cucumber: A firm cucumber gives the salad better crunch and holds up well after salting and chilling.
- Adjust after chilling: Taste once cold, then add a little more vinegar for sharpness or sugar for a softer finish.
Make-ahead tips
- Prepare in advance: Agurkesalat can be made earlier in the day and kept covered in the fridge until needed.
- Serve cold: Toss again before serving so the dressing coats the slices evenly.
Equipment you'll need
Ingredients
Instructions
- Slice the cucumber very thinly using a mandoline or a sharp knife. Put the slices in a bowl, sprinkle over the fine sea salt, and toss to coat.
- Leave the cucumber to sit for 20 minutes to draw out excess water. Tip into a sieve and gently press to remove liquid, then return the cucumber to the bowl.
- Add the white wine vinegar, caster sugar and white pepper, then toss until the sugar dissolves and the cucumber is evenly coated. Chill for at least 10 minutes before serving, tossing once more so the dressing clings to the slices.
Recipe notes
Tips
- For the best crunch, slice the cucumber as thinly and evenly as you can, and do not skip the salting step.
- Taste after chilling and adjust by adding a little more caster sugar for sweetness or a splash more white wine vinegar for extra tang.
Substitutions
- Replace white wine vinegar with apple cider vinegar for a fruitier tang.
- Replace caster sugar with light-brown-sugar for a slightly deeper sweetness.
Storage
- Refrigerate up to 2 days
- Store covered in the fridge. The salad is best within 24 hours for maximum crispness; drain off excess liquid and toss again before serving.
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Recipe overview
- Servings: 4 servings
- Total time: 40min (10min active)
- Difficulty: Easy
- Cuisine: Nordic
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