Agurlce Salat Or Medieval Cucumber Salad Recipes

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.

AGURLCE SALAT OR MEDIEVAL CUCUMBER SALAD

Steps:

• Place your thin sliced cucumbers on a baking pan in a single layer and sprinkle the salt evenly over all the cucumber slices.
• place another pan on top of the pan of cucumbers to press out the natural juices of the cucumbers, adding a heavy bowl if needed for weight.
• Press at least 6 hours or over night!
• In the morning drain the liquid and toss the cucumbers into the marinade
• place in a refrigerator and marinade for 2 hours then serve and enjoy!

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.