AGURKESALAT (Danish Cucumber Salad)
Put two large or three medium cucumbers, scored or peeled and sliced very thin, into a bowl and sprinkle with 1 T. salt. Cover and let stand at room temperature 1-2 hours; drain. Mix 3/4 c. white vinegar, 1 T. sugar, 1 t. salt (optional), 1/4 t. white pepper and 2 T. chopped fresh dill (1 t. dried). Add the cucumbers and refrigerate, covered, 2-3 hours.
Agurkesalat (Danish cucumber salad) recipe is published in our September, 1995 Menu Minder.
You may like to try these other Salad recipes below:
| Hudson's Maurice Salad | Red Fox Salad | Hudson's Greek Salad | Ceci Salad |
| Buggy Works Salad | Hudson's Spinach Salad | Taco Salad | Warm Winter Salad |