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Traditional Danish Pickled Cucumbers
(Agurkesalat – Sweet, tangy, and crisp!)
A classic Danish condiment served with smørrebrød (open-faced sandwiches), frikadeller (meatballs), or alongside cold cuts.
Ingredients
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2 large English cucumbers (or 4-5 small pickling cucumbers)
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1 tbsp salt (for drawing out water)
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1 cup white vinegar (or apple cider vinegar for milder taste)
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1 cup water
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¾ cup granulated sugar (adjust to taste)
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1 tsp mustard seeds
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½ tsp whole black peppercorns
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1 small white onion, thinly sliced (optional)
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Fresh dill (optional, for garnish)
Instructions
1️⃣ Prepare the cucumbers:
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Slice very thinly (use a mandoline for even slices).
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Place in a colander, sprinkle with 1 tbsp salt, and let drain for 30 minutes. Rinse and pat dry.
2️⃣ Make the brine:
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In a saucepan, combine vinegar, water, sugar, mustard seeds, and peppercorns.
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Heat until the sugar dissolves (do not boil). Let cool slightly.
3️⃣ Combine:
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Layer cucumbers (and onions if using) in a clean jar.
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Pour the warm brine over them.
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Add a few sprigs of fresh dill (if using).
4️⃣ Chill:
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Refrigerate for at least 4 hours (best after 24 hours).
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Keeps for 2-3 weeks in the fridge.
Tips for Authentic Danish Flavor
✔ Slice cucumbers paper-thin – This ensures maximum crispness.
✔ Adjust sweetness – Danes like it balanced (not too sour, not too sweet).
✔ Serve cold – Perfect with rye bread, herring, or roast pork.
Why Danes Love It
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Crisp texture (thanks to the salt-draining step).
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Bright, clean taste – Cuts through rich meats and cheeses.
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Effortless to make – No canning required!
“Smørrebrød isn’t complete without it!” 🇩🇰🥒
(Try a Swedish-style version with dill and caraway seeds for a twist!)
