18-10-2003, 11:12 AM
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Norwegian Pickled Cucumber
in article , martin at
wrote on 18/10/03 9:00 am:
snip?
If it's like Danish pickled cucumber it will be very sweet.
Here's a recipe from the Norwegian friend but it is a Danish one, yes.
Recipe:
Agurkesalat
serves 4
2 large (8-inch) or 3 medium (6-inch) cucumbers
1 tablespoon salt
3/4 cup white vinegar
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon of white pepper
2 tablespoons of chopped dill
Scrub the wax coating off the cucumbers (if any) and dry them. Score the
cucumbers lengthwise with a fork and cut them in the thinnest possible
slices; ideally, the slices should be almost translucent. Arrange them in a
thin layer in a shallow china or glass dish and sprinkle with salt (not the
salt above). Place 2 or 3 plates on top of the cucumbers (to press out the
excess water and bitterness) and let them rest at room temperature for a
couple of hours.
Remove the plates, drain the cucumbers of all their liquid, and spread them
out on paper towels. Gently pat the cucumbers dry with paper towels and
return them to the dish. In a small bowl, beat together the vinegar, sugar,
salt and pepper. Pour over the cucumbers and strew them with the chopped
dill. Chill for 2 or 3 hours and just before serving, drain away nearly all
of the liquid. Serve as a salad, as a garnish on different smoerrebrod, or
with meat and poultry.
--from Foods of the World: The Cooking of Scandinavia
Says it is Danish; my guess is the Norwegians do not use the dill.
--
Sacha
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