Yvonne's agurk salat
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This recipe is adapted from SBS Television's Danish Food Safari. The name agurk salat translates as “cucumber salad”, but it's more of a pickle.


quantity       ingredient       step
3       small cucumbers       1
      salt       1
220 g       sugar       2
250 ml       white vinegar       2
5       bay leaves       2
1 g       black pepper, whole       2
5 g       yellow mustard seed, whole       2


  1. Finely slice the cucumber with a mandolin. Sprinkle with salt and let stand for 10 minutes.

  2. Dissolve the sugar in the vinegar. Add the other ingredients.

  3. Rinse the cucumber slices in water to remove excess salt. Drain and gently squeeze out excess liquid.

  4. Combine all ingredients in a jar and refrigerate for at least 24 hours before use. It should keep for several weeks.

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