Similar to the Danish agurkesalat and the Swedish pressgurka, this extremely simple preparation of thinly sliced cucumbers pickled in sweet-and-sour vinegar brine is a refreshing accompaniment to any meat or fish dish and keeps well refrigerated.

1 hothouse/English cucumber or 3 to 4 garden cucumbers
3 ml (about ½ tsp) fine sea salt
2 tbsp spirit vinegar (10 %)
100 ml fresh, cold water
3 to 4 tbsp sugar
1 ml (1/5 tsp) freshly ground white pepper
2 tbsp finely chopped fresh dill or parsley

Rinse and dry the cucumber and cut off the top and tail. If you are using garden cucumbers, peel them. Thinner-skinned hothouse/English cucumber does not have to be peeled. Cut the cucumber(s) in very thin slices (thickness 1 millimetre at the maximum). This is most easily done using a mandoline or another adjustable slicing device.

Layer cucumber slices and salt in a dish		Cover snugly with another dish		Place additional weight on top

Pour out the accumulated juices from the bowl and place the cucumber slices in a sieve to drain. Meanwhile, prepare the vinegar brine.

Pour the spirit vinegar, water and sugar in a large bowl and stir until the sugar has dissolved. Mix in the pepper and chopped dill (or parsley) and add the cucumber slices in the brine. Stir gently, cover and let marinate in refrigerator for some time before serving.

Transfer the marinated cucumbers in a smaller, clean jar and seal with a lid. Store in refrigerator.

Serve the cucumbers with various meat or fish dishes, like meatballs, poached salmon, oven-baked salmon, etc.