Agurk Salat is a traditional Danish pickled cucumber salad, perfect for adding a tangy crunch to sandwiches, salads, or served as a side dish. This vegan version offers the same delicious flavors without the need for animal products.
Ingredients:
- 3 large cucumbers, thinly sliced
- 1 red onion, thinly sliced
- 1 cup apple cider vinegar
- 1/2 cup water
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon whole black peppercorns
- 1 teaspoon mustard seeds
Instructions:
Apple cider vinegar, water, sugar, salt, black peppercorns, and mustard seeds should all be mixed together in a saucepan
Over medium heat, bring to a simmer and stir until the salt and sugar are gone
Take the brine off the heat and let it cool down to room temperature
Slice the onions and cucumbers and put them in a large, clean jar or container
Fill the cucumbers and onions up all the way to the top with the cooled brine
Put the jar or container in the fridge for at least 24 hours before serving with a tight lid
You can keep Agurk Salat in the fridge for up to two weeks
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