Meyers Agurkesalat Recipes

PICKLED CUCUMBER SALAD (AGURKESALAT)

Steps:

• Wash the cucumber and cut or slice as thin as possible, preferably so thin that each slice flops back and forth when held between two fingers.
• Mix the marinade except the parsley and place the cucumber slices in the marinade for a minimum of 15 min,.
• Sprinkle with parsley and serve.

DANISH CUCUMBER SALAD - AGURKESALAT

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.

CUCUMBER SALAD (AGURKESALAT)

Steps:

• Wash the cucumber and if the skin is tough, peel it. Slice thinly and place into a large bowl and sprinkle with salt. Toss to spread the salt evenly, then place a heavy weight on top of the cucumber mix and leave for about 15 minutes.
• Meanwhile mix the vinegar, water and sugar together and season with a little pepper. The dressing should taste fairly sweet and not too sharp.
• Squeeze the cucumber in a cheesecloth (or drain very well) to remove all the liquid. Place the cucumber in a serving bowl and pour over the dressing. Leave for a half an hour in fridge before serving.
• Add chopped chives or dill before serving if using.

AGURKESALAT - CUCUMBERS IN VINEGAR

Steps:

• Peel the cucumbers and slice very thin. Mix the other ingredients and pour over the cucumbers.
• May be eaten at once but flavor will improve with standing for several hours at room temperature.
• Store in the fridge after brining.