Danish cucumber salad – preserved

Ingredients for 1 servings:

• 3 cucumbers
• 1 tbsp salt
• 250 ml apple cider vinegar, 5% acid
• 500 ml water
• 150 g sugar

Instructions

Working time approx. 20 minutes; Rest period approx. 14 days; Cooking/baking time approx. 10 minutes; Total time approx. 14 days 30 minutes

is needed for hot dogs, among other things

Thinly slice the cucumbers, including the skin. Mix with the salt and let stand for about 20 minutes. Then drain the liquid and squeeze the cucumbers lightly. Place the cucumber slices in clean twist-off jars (3 cucumbers for about 2 large jars). Heat the vinegar, water, and sugar to a boil. Pour the hot liquid over the cucumbers and let stand for about 30 minutes. Leave the remaining liquid in the pot. Then drain the liquid from the cucumbers back into the pot and heat again. Pour over the cucumbers again, just below the rim, and seal immediately. Let stand for at least 2 weeks. I was inspired by the list of ingredients in the original recipe. It’s a good choice if you have lots of your own cucumbers in your greenhouse.