Cucumber Salad (Agurkesalat)

Total Time
Prep 10 mins
Cook 50 mins

Cucumber Salad is served all over Scandinavia, especially in summer. I got this recipe from an old cookbook given to me by my mother, and the recipe states "Made this way this Cucumber salad will not give you indigestion".

Ingredients Nutrition


  1. 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.
  2. Meanwhile mix the vinegar, water and sugar together and season with a little pepper. The dressing should taste fairly sweet and not too sharp.
  3. 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.
  4. Add chopped chives or dill before serving if using.
Most Helpful

This was a nice, light salad, and went perfectly with the other selections I made for a Scandinavian buffet. I doubled the recipe and used unseasoned rice wine vinegar and dill instead of chives. I will make this again, as we all enjoyed it. Thanks for sharing the recipe.

Pesto lover August 04, 2013

Tasted like a light pickle - very refreshing.

evelyn/athens August 01, 2013

Fresh chives from the garden, cukes from our CSA box and I chose white balsamic vinegar. Reviewed for Make My Recipe Downunder.

COOKGIRl October 06, 2013