Skip to content
recipesvibrant

Agurkesalat - Cucumbers in Vinegar

5.0 · 8 reviewsRecipe card by nannie joEditorial by recipesvibrant · Updated October 13, 2026
ScandinavianEuropeanLow ProteinVeganLow CholesterolHealthy
Agurkesalat - Cucumbers in Vinegar

Total time

20 min

Servings

4

Calories

320.9

Category

Danish

Agurkesalat is a classic Danish cucumber salad that serves as the quintessential accompaniment to Scandinavian meals. Thinly sliced cucumbers are pickled in a bright, tangy vinegar and sugar brine, creating a refreshing, crunchy side dish that perfectly balances savory or fatty main courses. Naturally vegan and incredibly simple to prepare, this traditional recipe is a staple in Danish cuisine.

Ingredients

Makes 4 servings

  • 2 cucumbers
  • 3/4 vinegar
  • 1 1/2 sugar

Method

  1. Peel the cucumbers and slice very thin. Mix the other ingredients and pour over the cucumbers.

  2. May be eaten at once but flavor will improve with standing for several hours at room temperature.

  3. Store in the fridge after brining.

Cook's notes

  • Use a mandoline slicer for uniform, paper-thin cucumber slices which absorb the brine more effectively.
  • For a deeper flavor profile, let the cucumbers marinate for at least 30 to 60 minutes before serving.
  • If the cucumbers seem too watery, lightly salt them and let them sit in a colander for 10 minutes to draw out excess moisture before adding the brine.
  • Use English or hothouse cucumbers to avoid the need for peeling or removing large seeds.

Easy swaps

  • Replace white vinegar with apple cider vinegar for a slightly fruitier, milder acidity.
  • Substitute granulated sugar with agave nectar, maple syrup, or a granulated sugar-free sweetener for a low-glycemic version.
  • Add fresh dill or thinly sliced red onion to the brine for an extra layer of Scandinavian flavor.
  • For a spicy kick, add a pinch of crushed red pepper flakes or thinly sliced chili to the pickling liquid.

Frequently asked

What is the best way to serve Agurkesalat?

Agurkesalat is traditionally served alongside hot dogs, fried fish, meatballs (frikadeller), or as part of a classic Danish smørrebrød (open-faced sandwich).

Do I need to peel the cucumbers?

It is not strictly necessary to peel them, but peeling creates a more delicate texture. If you use a standard field cucumber with thick skin, you may want to peel it or use a vegetable peeler to create striped patterns.

How long should I marinate the cucumbers?

While you can eat them immediately, marinating for at least 20-30 minutes allows the vinegar and sugar to penetrate the cucumbers for the best flavor.

You might also like

More Danish →