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Sliced Cucumber Salad (Agurke Salat)

Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Course: Salad
Cuisine: Danish


  • 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


  • 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.


This is really simple to make and goes especially well with pork.