About this recipe:Homemade pickled cucumbers. I use them for an accompaniment to Pølser (Danish hotdogs) and roast pork. Also nice in cold roast pork sandwiches. Keeps well in the fridge for a week and has a variety of uses.
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Method Prep:10min › Extra time:20min soaking › Ready in:30min
Using a mandoline or very sharp knife, carefully slice the cucumbers as thin as possbile. They need to be wafer thin.
Place into a colander and sprinkle generously with the salt. Allow to soak for a good 20 minutes. Drain and lightly rinse. Using kitchen towel very carefully dab the slices to soak up any excess liquid.
Place the cucumber into a bowl or plastic container. Add a little seasoning and pour over with the vinegar to cover. Wrap with cling film and place into the fridge until needed. Can be used in a few hours, but best made 24 hours in advance.
Called continental cucumbers in Australia, English cucumbers in the USA, the cucumber to use is the long, thin, seedless variety that is sold shrink wrapped in the shops.