Nothing screams summer to me like picnics, barbeques and dinners outside. Growing up in Denmark, pickled cucumber salad was almost always on the table when we had lunch or dinner in the garden.
I don’t recall ever making it myself before, so this recipe is completely made-up based on the flavors I remember from my childhood.
When To Eat Pickled Cucumber Salad
Picked cucumber salad is an excellent side dish to pretty much everything, from hamburgers, hot-dogs and sandwiches to chicken and pork dinners. Aside from being tasty, it’s also basically calorie free but has a ton of Vitamin K, copper, potassium, manganese, vitamin C, phosphorus, magnesium, biotin, and vitamin B1.
To get all the flavors into the cucumbers, you need to let them pickle for at least a few hours before eating them, and preferably longer. They will just get better the longer you let them pickle.
If kept in a mason jar in the fridge, they can easily last a week. Just make sure to always have enough liquid in the jar to cover the cucumbers.
Pickled cucumber salad is a real summertime dish. If you are looking for something more suitable for the winter months, I always make Braised Red Cabbage for Christmas.
Pickled cucumber salad is an excellent side dish to pretty much everything, from hamburgers, hot-dogs and sandwiches to chicken and pork dinners.
- 1 large English cucumber
- ½ medium sized red onion
- 2 tbsp. dill
- 1 ⅔ cup (4 dl) white vinegar
- ½ cup (1.2 dl) unfiltered apple cider
- 1 tbsp. Stevia
Wash the cucumber and remove the outer peel of the onion
Slice cucumber and onion into paper-thin slices using a straight slicer. You can also use a very sharp knife, but the slices need to be REALLY thin
Chop the dill roughly
Place cucumber, onions and dill in a big bowl
Mix vinegar, apple cider and Stevia and pour over the vegetables. Mix well
Move the cucumber salad to a mason jar or other tightly sealed container, and place in the fridge
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