Agurkesalat Cucumbers In Vinegar Recipes

EASY OLD-FASHIONED CUCUMBER SALAD "GURKENSALAT" (GLUTEN-FREE, VEGAN, PALEO)

Steps:

• Slice the cumbers into thin rounds and place in a large bowl.
• Slice the onion into thin rounds and then slice those rounds in half (for thin "half-moon" shaped strings), and place them in the bowl with the cucumber slices.
• Now add the dill, vinegar, water, sweetener, salt, and pepper.
• Toss everything together with your hands, cover the bowl, and then chill in the fridge overnight (or at least 8-12 hours).

PICKLED CUCUMBER SALAD (AGURKESALAT)

Steps:

• Wash the cucumber and cut or slice as thin as possible, preferably so thin that each slice flops back and forth when held between two fingers.
• Mix the marinade except the parsley and place the cucumber slices in the marinade for a minimum of 15 min,.
• Sprinkle with parsley and serve.

GURKENSALAT (GERMAN CUCUMBER SALAD)

Steps:

• Spread cucumbers and onion on a platter; season with salt and let rest for 30 minutes. Squeeze excess moisture from cucumbers.
• Stir sour cream, sugar, vinegar, dill, and parsley together in a large bowl.
• Fold cucumber and onion slices into the sour cream mixture.
• Refrigerate 8 hours to over night; garnish with paprika to serve.

DANISH CUCUMBER SALAD - AGURKESALAT

Steps:

• Wash and peel cucumbers. Cut cucumbers into very thin slices and place in medium bowl, salt lightly, and let stand for 15 minutes.
• Pour off all liquid from cucumbers. In a small bowl mix together the water, vinegar, sugar and pepper. Thinly sliced vidalia or walla walla onions can be placed in the salad also according to taste and this is optional. Pour mixture over the cucumbers and place in the refrigerator for one hour or until chilled. Drain off liquid again or serve with a slotted spoon.

AGURKESALAT - CUCUMBERS IN VINEGAR

Steps:

• Peel the cucumbers and slice very thin. Mix the other ingredients and pour over the cucumbers.
• May be eaten at once but flavor will improve with standing for several hours at room temperature.
• Store in the fridge after brining.

CUCUMBER SALAD (AGURKESALAT)

Steps:

• Wash the cucumber and if the skin is tough, peel it. Slice thinly and place into a large bowl and sprinkle with salt. Toss to spread the salt evenly, then place a heavy weight on top of the cucumber mix and leave for about 15 minutes.
• Meanwhile mix the vinegar, water and sugar together and season with a little pepper. The dressing should taste fairly sweet and not too sharp.
• Squeeze the cucumber in a cheesecloth (or drain very well) to remove all the liquid. Place the cucumber in a serving bowl and pour over the dressing. Leave for a half an hour in fridge before serving.
• Add chopped chives or dill before serving if using.