How to Make Danish Cucumber Salad at Home
I grew up eating sliced cucumber salad, but we called it agurke salat (a-gorka sal-at), which is the Danish name. My Danish mother would serve it to us as a side dish or on open-faced sandwiches called smørrebrød. Just writing about these sandwiches is making my mouth water.
Smørrebrød sandwiches are as much art as they are a delicacy. I remember my mor mor (mother's mother or grandmother) taking her time to assemble a plate of these delicate sandwiches for lunch.
When I was a kid visiting her in Denmark, we would go to Tivoli Gardens, where a shop sold them individually. She would let me pick out my favorites, and then we would go sit somewhere in the park and dine. I can't wait to take my kids there when they get older. Some of these sandwiches used agurke salat as an ingredient.
When I tell friends about my Danish cucumber salad, I'm often told they know it but call it by another name native to their own ethnicity. I'm guessing it is a popular dish for all the northern Scandinavian countries and their neighbors.
My Mormor and me
What Is Agurke Salat?
Agurke salat, or cucumber salad, is a refreshing dish from Scandinavian and German cuisines. This light and crisp salad is often a side dish or accompaniment to various meals, particularly during the warmer months when cucumbers are in season.
The primary ingredient, as the name suggests, is cucumber. Cucumbers are typically sliced thinly, providing a delicate texture to the salad. The cucumbers are often peeled and then sliced into rounds or semi-circles, depending on personal preference. Some recipes may call for the cucumbers to be diced into smaller pieces, but the thin slices offer a more elegant presentation.
In addition to cucumbers, agurke salat often includes onions as a key component. Red onions are commonly used for their vibrant color and mild flavor, although white or yellow onions can also be substituted. The onions are thinly sliced or finely chopped and mixed with the cucumbers to add a subtle sharpness and complexity to the salad.
Taste
One of the defining characteristics of agurke salat is its light and tangy dressing. The dressing typically combines vinegar, sugar, salt, and sometimes a touch of oil. White vinegar or apple cider vinegar is commonly used for its bright acidity. At the same time, sugar helps to balance the vinegar's tartness and enhances the cucumbers' natural sweetness. A pinch of salt adds flavor depth and helps draw out the natural juices of the cucumbers and onions.
Some variations of agurke salat may incorporate additional ingredients to enhance the flavor and texture of the dish. Dill is a popular herb that pairs well with cucumbers and adds a fresh, aromatic element to the salad. Fresh dill can be finely chopped and mixed into the salad or used as a garnish for a burst of flavor with each bite.
Other variations may include adding sour cream or yogurt to create a creamy dressing or sliced radishes, bell peppers, or tomatoes for added color and crunch. However, the simplicity of agurke salat lies in its basic ingredients and straightforward preparation, making it a versatile and adaptable dish that can be customized to suit individual tastes.
Whether served alongside grilled meats or fish or as part of a picnic spread, agurke salat is a versatile and refreshing dish that will brighten any meal. Its crisp texture, tangy dressing, and fresh flavors make it a popular choice for summer gatherings and potlucks, which all will surely enjoy.
Salting the Cucumbers First
Salting cucumbers before incorporating them into salads, such as agurke salat, is a common practice that serves a few purposes. One of the main reasons for salting cucumbers is to draw out excess moisture from them.
Cucumbers have a high water content, sometimes leading to a watery salad if not addressed properly. The salt draws out some of the water through osmosis by salting the cucumbers and allowing them to sit briefly. This process helps reduce the cucumbers’ overall moisture content, resulting in a crisper and less watery salad.
Additionally, salting cucumbers can help enhance their flavor. Salt can amplify ingredients' natural flavors, so salting the cucumbers can intensify their taste, making for a more flavorful salad overall.
Salting cucumbers before using them in salads can also help reduce the likelihood of them causing digestive discomfort or burping, commonly associated with cucumbers. Cucumbers contain compounds called cucurbitacins, which can sometimes cause bitterness and contribute to digestive issues for some people, including burping.
Salting cucumbers and allowing them to sit for a short period may draw out some of these compounds along with excess moisture. This can help mitigate the bitterness and reduce the likelihood of experiencing digestive discomfort after eating the salad.
After salting the cucumbers, I choose to rinse them off under cold water to remove the excess salt. This step is important because if the cucumbers are too salty, it can overpower the other flavors in the salad. Rinsing the cucumbers helps to remove any excess salt while still retaining the benefits of drawing out excess moisture and enhancing flavor.
What Is Agurke Salat Served with in Denmark?
Smorrebrod with Agurke Salat
In Denmark, agurke salat, or cucumber salad, is a versatile dish that can be served with a wide range of meals, particularly those that are enjoyed during the warmer months. It is commonly served as a refreshing side dish or accompaniment to various Danish dishes, adding a burst of freshness and tanginess to the meal. Some common dishes that agurke salat may be served with include:
- Smørrebrød: Danish open-faced sandwiches, typically made with rye bread and topped with various ingredients such as cold cuts, fish, cheese, and spreads. Agurke salat can be served alongside or as a topping for smørrebrød to add a crisp texture and bright flavor.
- Grilled meats: Agurke salat pairs well with grilled meats such as pork chops, sausages, or chicken. The cucumber salad’s tangy dressing helps to cut through the meats’ richness and provides a refreshing contrast.
- Frikadeller: Danish meatballs made from a mixture of ground pork or beef, onions, and seasonings. Agurke salat can be served alongside frikadeller as a traditional accompaniment, adding a cool and tangy element to the dish.
- Fish dishes: Denmark is known for its seafood, and agurke salat can be served alongside various fish dishes such as pan-fried fish fillets or pickled herring. The crispness of the cucumber salad complements the delicate flavors of the fish.
- Danish hot dogs (pølse): Agurke salat is often served as a topping for Danish hot dogs, along with mustard, ketchup, remoulade, and crispy fried onions. Combining flavors and textures creates a delicious and satisfying snack or meal.
📖 Recipe
Sliced Cucumber Salad (Agurke Salat)
Ingredients
- 3 large cucumbers
- salt
- 1 cup vinegar white wine
- ½ cup water
- ½ cup sugar
- 1 teaspoon coriander seeds
- 2 sprigs fresh dill finely chopped
- salt & pepper to taste
Instructions
- I leave the peel on the cucumbers, but you can peel them if you like. I find it makes them too flimsy if you cut them paper-thin. I used a food processor to slice them but you can use a mandolin or if you have a lot of patience, slice them by hand but be sure they are paper thin.
- Next I lay them out on some paper towels and sprinkle them with salt. I'm not sure if it is true, but my mom says the salting helps remove whatever is in the cucumbers that make them repeat on you. Let them sit there for about 10 minutes.
- After they have been salted, put them in a colander and wash all the salt off with cold water. If you don't get most of the salt off, the final result will be way too salty.
- Gently squeeze the sliced cucumbers in your hands to get rid of as much water as possible. You can let them drain in the colander while you make the vinegar mixture.
Prepare the Vinegar Mixture
- In a medium sized bowl that you are going to serve the cucumbers in, add the vinegar with the water, then the sugar and coriander seeds. Mix well until the sugar is dissolved.
- Add the cucumbers, dill and mix together with your hands or spoon if you don’t like to get your hands dirty.
- Cover and refrigerate for a few hours so the cucumbers pick up all the flavor of the sugared vinegar.
Notes
Some of My Favorite Salad Recipes
- Quick & Easy Waldorf Salad Recipe – Perfect for Thanksgiving
- How to Make a Basic Orzo Salad Recipe
- What Is Cowboy Caviar and How To Make at Home
- Arugula Salad with Roasted Beets Pistachio and Goat Cheese Recipe
- Grilled Radicchio and Corn Salad Recipe
- Kale Salad with Lemon and Garlic Dressing Recipe
- Cilantro Cole Slaw Recipe
- All About Salad Greens
Petra Newman
I was so excited when I saw the cucumber salad and open face sandwiches. I remember them when I was a child. I was born in Germany, I think our food must be similar to the Danish fare.
I love the cucumber salad and make it often.
I lived in Canada for fifty-four years and still make open faced sandwiches for my family. They love it also.
I look forwards to every article .
Petra
Hillary
One of my favorite things to eat is cucumber salad! It's so refreshing! One time I tried making it with rice vinegar (because we were out of white wine vinegar and didn't have time to go to the store) and it came out terribly. So if you ever are tempted to use a different kind of vinegar, don't! Thanks for this post.
Dawn
My mother used to make this and she just called it sliced cucumbers. Unfortunately my mother is no longer with us and I had lost my recipe for cucumber salad. I also add sliced onions to the salad and refrigerate it overnight. The vinegar acts on the onion to "cook" the onions to limp form.
Gail
Hello and thanks for the cucumber salad recipe. We love to eat them as they are refreshing and a cool salad in the hot Texas summer is great. One thing though.....
Why don't you seed the cucumbers, or suggest English Cukes with their digestible seed as well as a safe and healthy skin? Regular cukes are waxed on the outside and this isn't good to ingest which is why most people peel them before eating.
As a student of French cooking, no chef would ever serve cuke anything with seeds in. I realize you suggest the salting method to remove whatever it is that makes one ill, but why not just "slide on over" to another type vs. eating a variety that is well known to make many people experience indigestion?
Thanks, love your site!
Carol
I like cucumber salad with onions and sour cream, dill, salt and pepper.
It is great in the summer, or anytime.
Avraham Altman
I'm adddig my two bits to the agurke salad thread, rather late, having just now returned from abroad.
Among East European Jews, the "agurke" is prepared differently and is called called an "ugerke" , a sour pickle, and is served as a side dish.
Perfect Acai
Nice bog you have here. I pretty much lurk the internet when I'm bored and read all I can about the organic lifestyle, but I really liked you view on things. I'll bookmark the site and subscribe to the feed!
annette
made it last night with 'hakkeboef''and even my 3 year old grandaughter loved t - I only use one cucomber at the time, but alway the english kind
vonne'
I have made several versions of the vinegar, salt, sugar recipe with a twist..first salt and vinegar--slice cukes paper thin, but in bowl, flatten with a heavy bowl or dish. Leave 4-5 hours or overnight. Pour off the marianade and discard it; start dressing the cukes with the traditional dressing. The cukes become extremely crip and crunchy despite the fact that they look limp. "God Appetit!"
Rudy Kintanar
Cucumber salads are great food. We add salt to taste and coconut vinegar here in the Philippines, then hot, red chili, onions, garlic and ginger.
And sometimes we add fresh sliced fish (fish just caught from the sea) and call it "kinilaw".
RG
Thanks for the suggestions Rudy. I've never even heard of coconut vinegar. I'll have to look for it. Sounds like your cucumber salad is a lot spicier than mine.
Justin Campbell
My favorite kind of Salad is none other than Potato Salad. it really taste yummy.
Karen Benson
This is my favorite summer recipe - I remember watching my great-grandmother, who was from Copenhagen, slice the cucumbers paper thin - I tried thicker slices but went back to paper thin - the flavor & texture is more like I remember. I also add a smidge of fresh grated nutmeg & dill. And I add a few thinly sliced onions.
I think the salt removes the excess water in the cucumbers so it does not dilute the vinegar which helps to preserve them. I love this salad, in fact I just got finished slicing & salting about 15 cucumbers from my garden. My whole family will be getting some.
Arlo Kerman
Thanks for that, I lived in Denmark in 1970s and I still remember the delicious open sandwiches and especially the cucumber salad. I will make it tomorrow and can't wait to taste it again.
Hi Arlo, you are very welcome and enjoy your sandwiches. - RG
Amy
Thank you for writing about this, proper name too! 🙂 I spent my summers in Iowa and my Grandma would always make this. As a kid I thought it was crazy looking (I grew up in Chicago) but it is delicious! The cucumbers have an unusual twang that's just to die for! On a side note, I had seen on a travel show that the Danes will even put this on their hot dogs. Don't know if I'm willing to try that...lol
Hi Amy, I'm finding lots of people who ate this as kids and are now making it for their own children. Thanks for posting. - RG
Chris Rasmussen
Both my parents were born of Danish emigrants and we had agurke salat and several other Danish dishes all the time. Mom was an excellent cook. I make this in the summer a lot. I tend to go overboard with the onions and also ad a tiny bit of garlic.
Some party pumpernickel, a couple of hard boiled eggs, some fresh danish cheese, anchovies and a little wine!
Tuk Famma (I'm sure it's not spelled right but ""thanks for the meal")
You are welcome Chris, thanks for sharing. - RG
Suzanne
just an fyi regarding the cucumber seeds - they are full of beneficial vitamins and minerals - as are all fruit and vegetable seeds - and since they do not really have a flavor, it's a great idea to eat them and gain all the fiber/cleansing benefits as well!
-CP-
Thanks so much for posting this. I haven't had a taste of Agurke Salat since my mother passed many years ago. I will give it a try.
Michele
Thank you so much for this recipe! My father, whom I miss terribly, used to make it all the time. Although he was Czech, he and my mother married in Sweden and he had a wonderful Swedish cookbook (unfortunately in Swedish, so it does me no good even though I cherish it!).
You are very welcome Michele. - RG
Tara
Thank you for this recipe! It was the perfect accompaniment to our gluten-free grilled chicken dinner, which also featured quinoa salad One note: I almost added more coriander seed because I thought the teaspoon called for seemed wimpy faced with such a large amount of sliced cukes, however, I did not and thank goodness! The coriander flavor was distinct and perfect.
Anita KREBS
Tak for mad. We said this after every meal in our house growing up in Canada. Dad originally from Aalborg area made a lot of Danish food, but in the summer this was a favourite. Didn't know about rinsing after salting and draining. I shall try this!!
Angie D
I went to Austria when I was 16. This was my favorite dish my host mom made. I can't wait to try it! Thanks
Marcia L
I was wondering how long this salad will last. I’d like to serve it at book club at the end of the month but have many cukes from my garden now.
Margaret Noble
So glad to have found your blog. Happy to find many recipes for wonderful meals my Danish mother made but I never wrote down. One I did write down was agurker salat. She told me to salt the cucumber to remove moisture so as not to dilute the marinade. I would think rinsing the salt off would introduce more moisture again. I've never found her version salty. She used English cucumbers as do I. Many thanks for helping me recreate my mom's amazing culinary and cultural feasts.
G. Stephen Jones
Hi Margaret, thanks for reaching out. My mom told me to salt the cucumbers to get the "burp" out of them. And yes, do rinse or they would be inedible.