Agurksalat
The Quirky Foodster Team
Ingredients
- Cucumbers, very thinly sliced — 2
- White vinegar — 60 ml (2 fl oz)
- Sugar — 2 tbsp
- Water — 60 ml (2 fl oz)
- Salt — 1/2 tsp
- Chopped dill, to garnish
Method
- Slice the cucumbers as thinly as possible, ideally using a mandoline.
- Whisk together the vinegar, sugar, water and salt until the sugar dissolves.
- Pour the mixture over the sliced cucumber, tossing to coat.
- Let marinate in the refrigerator for at least 30 minutes before serving.
- Garnish with chopped dill.
Introduction: Thinly sliced cucumber marinated in a light vinegar dressing, a refreshing, tangy side dish found across Norwegian tables.
Cultural Background: This simple pickled-style cucumber salad is a common accompaniment to Norwegian meat and fish dishes, its bright acidity offering a cooling, palate-cleansing contrast.
Tips: Slice the cucumber as thinly as possible for the classic delicate texture. Let the salad marinate long enough for the flavours to properly develop, even up to a few hours.
Variations: Add a few thin slices of red onion for extra flavour. Adjust the sugar and vinegar ratio to taste for a more or less tangy result.
Storage: Store covered in the refrigerator for up to 3 days.
Reheating: This is a cold salad and is not reheated.
FAQs:
Q: Can this be made ahead?
A: Yes, it keeps well for a few days and the flavour deepens as it marinates.
Q: What is agurksalat typically served with?
A: Meatballs, roasted meats and other hearty Norwegian mains, as a refreshing counterpoint.
- Cucumbers, very thinly sliced — 2
- White vinegar — 60 ml (2 fl oz)
- Sugar — 2 tbsp
- Water — 60 ml (2 fl oz)
- Salt — 1/2 tsp
- Chopped dill, to garnish
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