Agurlce Salat Or Medieval Cucumber Salad Food

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.

NORWEGIAN CUCUMBER SALAD (AGURKSALAT)

Steps:

• Slice the cucumber thin with a sharp knife.
• Mix the dressing ingredients well and pour over cucumber slices in serving bowl.
• Refrigerate for at least an hour.
• Sprinkle with the parsley and serve.

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.

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!

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.

HUNGARIAN CUCUMBER SALAD

Steps:

• Cut cucumbers in half lengthwise and scoop out seeds.
• Cut cucumber halves crosswise into 1/4-inch-wide half rounds.
• Put cucumbers in a colander and sprinkle with salt.
• Toss with your hands to mix well.
• Let stand about 1 hour.
• Rinse cucumbers if desired.
• Gently squeeze water out of cucumbers and drain on paper towels.
• When well drained, return to colander.
• In a large bowl, whisk sugar, vinegar, mustard and oil.
• Add cucumbers and mix with hands.
• Mix in onion and garlic, if using.
• Cover and refrigerate 2 hours.
• Add fresh dill and paprika.
• Mix well.
• Serves 6.
• Can be stored in refrigerator up to 1 week.