These pickles are served as side dish on a lot of Danish lunch dishes and as topping on smørrebrød. They the perfect partner for frikadeller (Danish meatballs).
- 3 small cucumbers, thinly sliced with a mandoline
- sea salt flakes
- 220 g (1 cup) white sugar
- 250 ml (1 cup) white vinegar
- 5 bay leaves
- 20 whole black peppercorns
- 1 tsp yellow mustard seeds
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place the cucumber in a bowl. Sprinkle liberally with the sea salt and stand for 10 minutes, or until soft.
Meanwhile, place the remaining ingredients in a bowl and combine well.
Rinse the salt off the cucumbers, then gently squeeze out excess liquid. Place in a jar. Pour in the pickling liquid, cover and refrigerate overnight before serving.