Danish Sweet-Sour Cucumber Agurkesalat

What you need

• 200 ml (3/4 cup) white vinegar, distilled, 5%
• 100 ml (1/3 cup) water
• 85 g (1/2 cup) sugar
• 1 large cucumber, about 400 g (14 oz)
• 1 tsp salt
• 1 tsp black peppercorns
• 1 tbsp fresh dill, chopped, optional

Method

Restated from the original video

1. 1

   Heat the vinegar, water and sugar in a small saucepan, stirring, until the sugar dissolves and the liquid just boils.

2. 2

   Take it off the heat and let it cool to room temperature.

3. 3

   Slice the cucumber as thinly as possible, 1-2 mm, with a sharp knife or mandoline.

4. 4

   Toss the slices with the salt in a bowl and leave for 10 min to draw out water.

5. 5

   Squeeze the slices firmly by the handful to press out the liquid.

6. 6

   Pack the cucumber into a clean jar or bowl, add the peppercorns and pour the cooled brine over.

7. 7

   Cover and refrigerate for at least 1 hour.

8. 8

   Lift the slices out of the brine and scatter the dill over them just before serving.

Imported from mariavestergaard.dk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.