Agurlce Salat Or Medieval Cucumber Salad Recipes
NORWEGIAN CUCUMBER SALAD (AGURKSALAT)
My DBIL was born in Norway. He will only eat Cucumber Salad that is made the Norwegian way which has with sugar added. It sort of gives it a sweet/sour flavor and is very good! I've eaten it many times at my sister's home. Posted for ZWT 2010. Cooking time is refrigeration time.
Provided by CarrolJ
Categories Norwegian
Time 1h15m
Yield 1 quart, 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 63, Fat 0.1, Sodium 296, Carbohydrate 14.3, Fiber 0.4, Sugar 12.4, Protein 0.5
DANISH CUCUMBER SALAD - AGURKESALAT
This quick and easy side dish was found on Food Down Unders website and is included in the Zaar World Tour 2005 swap for Scandinavia.
Provided by lauralie41
Categories Low Protein
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 7
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.
PICKLED CUCUMBER SALAD (AGURKESALAT)
This recipe is a stable in the Nordic kitchen and can be eaten with any cuts of meat or chicken. UPDATE- I should mention that Danes serve the cucumbers in a bowl on the table with the liquid, each person serve themselves and fork out the cucumbers - meaning that the cucumbers are supposed to be eaten without the pickling liquid.
Provided by Deantini
Categories Scandinavian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 28, Fat 0.1, Sodium 293.8, Carbohydrate 6.1, Fiber 0.4, Sugar 4.5, Protein 0.5
AGURLCE SALAT OR MEDIEVAL CUCUMBER SALAD
Wonderfully cooling on a hot summer day as well as comforting additions to winter feast! this is the very best Cucumber Salad I have ever tasted so don't be scared off by the name!
Provided by Recipe Baroness
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
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!
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RECIPE FOR DANISH CUCUMBER SALAD (AGURKSALAT)
From nordicfoodliving.com
4.7/5 (9)Category Side DishCuisine DanishTotal Time 1 hr 25 mins
- Mix the vinegar, boiling water, sugar and peppercorn in a bowl. Stir until the sugar has completely dissolved.
- Rinse the cucumber and cut it in very thin slices. Put them on a plate or similar and add the salt. Let them soak in the salt for about 10 minutes.
- Use your hands to press out the water from the cucumbers. Put them in a strainer and rinse them shortly in cold water.
- Clean a glass jar using boiling water. It's important that it's completely clean - this will make the cucumber salad last longer.
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