Comments on: Sliced Cucumber Salad (Agurke Salat)

By: Karen Benson

Karen Benson — Wed, 28 Jul 2010 23:00:04 +0000

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.

By: Justin Campbell

Justin Campbell — Thu, 10 Jun 2010 18:13:22 +0000

My favorite kind of Salad is none other than Potato Salad. it really taste yummy.

By: RG

RG — Sun, 16 Aug 2009 13:07:04 +0000

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.

By: Rudy Kintanar

Rudy Kintanar — Wed, 12 Aug 2009 23:25:34 +0000

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”.

By: vonne'

vonne' — Sat, 01 Aug 2009 19:28:21 +0000

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!”