Danish Cucumbers Recipes

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DANISH PICKLED CUCUMBERS (SYLTEDE AGURKER)



Danish Pickled Cucumbers (Syltede Agurker) image

Make and share this Danish Pickled Cucumbers (Syltede Agurker) recipe from Food.com.

Provided by Elmotoo

Categories     Vegetable

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 7

2 medium cucumbers, thinly sliced
1/3 cup cider vinegar
1/3 cup water
2 tablespoons granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon minced dill weed or 1 tablespoon parsley

Steps:

  • Place cucumbers in non-reactive bowl. Mix vinegar, water, sugar, salt and pepper; pour over cucumbers.
  • Cover and refrigerate, stirring occasionally, at least 3 hours.
  • Drain; sprinkle with dill weed.

Nutrition Facts : Calories 51.4, Fat 0.2, SaturatedFat 0.1, Sodium 295.4, Carbohydrate 12, Fiber 0.8, Sugar 8.9, Protein 1

DANISH CUCUMBER SALAD - AGURKESALAT



Danish Cucumber Salad - Agurkesalat image

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

3 cucumbers, if using English or Burpless cucumbers only use one or two
salt, to taste
1 cup water
1 cup white vinegar (some Danes use lemon juice)
4 tablespoons sugar
1/2 teaspoon black pepper
onion, vidalia or walla walla sliced thin, optional and to taste

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.

DANISH CUCUMBER SALAD



Danish Cucumber Salad image

Make and share this Danish Cucumber Salad recipe from Food.com.

Provided by alumnimbc

Categories     Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 5

4 cucumbers
1 tablespoon dill
1 cup mayonnaise
1/4 cup sugar
2 tablespoons vinegar

Steps:

  • Wash cucumbers and slice cucumbers in thin slices. Some people may want to slice is squares or normal slices.
  • Place cucumbers is a bowl and mix in dill spic, mayonnaise, sugar and vinegar.
  • Stir together and taste for your own preferable balance of tartness or sweetness.
  • When you are finished mixing and balancing your preferred taste, you may then chill your dish.
  • It's now ready to eat! Yummy Yum!

Nutrition Facts : Calories 648.1, Fat 39.9, SaturatedFat 6, Cholesterol 30.6, Sodium 847.9, Carbohydrate 75, Fiber 3, Sugar 42.6, Protein 5

DANISH WHITE CUCUMBER PICKLES



Danish White Cucumber Pickles image

This is my mother's recipe with a few adaptations by me. They are wonderful crisp white, sweet pickles that go well with anything You nearly always see this pickle on Danish open faced liver pate sandwiches. If you cut them in spears they pack really well in the jars. It is more traditional to cut them across in 1/2" slices..

Provided by Bergy

Categories     Lunch/Snacks

Time 2h

Yield 8 Pints

Number Of Ingredients 9

7 large cucumbers (cukes must be very large but not soft or yellow)
6 cups sugar
6 1/2 cups pickling vinegar
3/4 cup water
8 hot pepper, 1 each (optional)
8 teaspoons mustard seeds, 1 tsp each
8 small bay leaves, 1 each
4 teaspoons dill seeds, 1/2 tsp each
80 whole white peppercorns, 10 each

Steps:

  • Sterilize 8 pint jars.
  • Make syrup by, putting the sugar, vinegar and water in a large pot, stirring until the sugar dissolves, and bring to a boil, when you fill jars have it at a full boil.
  • Peel the cucumbers, cut in half lengthwise and scoop out the seeds.
  • Cut cucumbers into1/2 " spears that are about 3/4 " shorter than the pint jar, thus allowing some headroom. As you are cutting up the cukes put the prepared ones in ice-water until you put them into the jars Pack jars tightly with the spears standing upright( spears go on top of the spices already in the jar).
  • Fill jars with boiling vinegar/syrup , make sure the jar's edges are clean with no vinegar/syrup on them. Place a lid on and screw on the ring.
  • Check that they have popped.
  • Leave for at least 2 weeks & enjoy.

Nutrition Facts : Calories 633.6, Fat 1.2, SaturatedFat 0.1, Sodium 7.9, Carbohydrate 160.7, Fiber 1.8, Sugar 154.2, Protein 2.4

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