Agurkesalat (Cucumbers in Vinegar)

“Having a mandolin slicer that can make very thin slices is almost a requirement for this, unless you have a lot of patience. But, if it came down to it, these would be worth it. My Grandma brings this traditional Danish side dish for Thanksgiving every year. They are one of my Dad’s particular favorites, but are loved by all.” – April Ferre

Agurkesalat (Cucumbers In Vinegar)

Course: Side Dishes – Vegetables
Cuisine: Danish


  • 4 Cucumbers
  • 3/4 Cup Vinegar
  • 2 Cups Sugar
  • Salt & Pepper To Taste Optional
  • Parsley Chopped, Optional


  • Do not peel cucumbers. Slice cucumbers as thin as newspaper.
  • Mix other ingredients and pour over cucumbers. May be eaten at once, but will be improved by standing several hours, and are even better when marinated overnight. Will keep for several days.

1967 Recipe – Jean Hansen – From the Mollekroen Restaurant, Solvang, California