Agurkesalat, or Danish Pickled Cucumbers

  • 2 English cucumbers, sliced very thinly (I use the thinnest blade on my food processor, which is 2 mm)
  • Salt to taste
  • 1 C water
  • 1 C white vinegar
  • 1/4 C sugar (white, brown, or a mixture of both)
  • 1/2 t black pepper
  • Optional: Sweet onions, such as Vidalia or Walla Walla, sliced thinly

Salt the sliced cucumbers and let them sit for about 15 minutes. Pour off all the liquid from the cucumbers.

In a small bowl, mix the water, vinegar, sugar, and pepper. Add the onions if using. Pour this over the cucumbers and place in the refrigerator. They can be ready to eat after an hour, but overnight is better.