“The classic Danish thinly sliced cucumber pickle agurkesalat can be served with just about anything – from meatballs to grilled salmon. This version uses a Japanese cutting technique to add an interesting texture to each bite.” Adam Liaw, Destination Flavour Scandinavia
- 2 thin Lebanese cucumbers
- 1 tbsp salt
- 500 ml (2 cups) water
- 125 ml (½ cup) water
- 110 g (½ cup) white sugar
- 125 ml (½ cup) white vinegar
- 2 fresh or dried bay leaves
- ½ tsp black peppercorns
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.
Standing time 2 hours or overnight
To make the pickling liquid, combine all the ingredients in a small saucepan over low heat until the sugar dissolves. Remove from the heat and stand until cool.
Slice the cucumber diagonally two-thirds of the way through in slices 1 mm apart. Roll the cucumber over so that the cuts are facing the board and repeat for the other side of the cucumber. If you keep the knife at the same angle, the cuts on each side will be perpendicular to one another and the cucumber will not be divided.
Mix the salt with the water and soak the cut cucumbers in the water for about 10 minutes. Carefully squeeze out as much liquid as possible and cut the cucumbers into 4 cm lengths and place into a jar.
Pour the pickling liquid over, seal with a lid and allow to stand for at least 1 hour or preferably overnight.
Photography, styling and food preparation by Adam Liaw.
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