Agurkesalat a.k.a Cucumber Salad
You will love this cucumber salad of Danish/Norwegian origin. A few years ago my husband, Dave, found this recipe at the public library. We were invited to an international dinner and needed to bring the salad. Agurkesalat is now our favorite recipe for cucumber salad every summer.
Agurkesalat
- 4 medium cucumbers
- salt
- 1/2 cup white vinegar
- 1/4 cup canola oil
- 1/4 cup sugar (I now use Splenda)
- approx 1 tsp dried dill (Fresh dill--use your judgement for the amount)
- 1/4 tsp white pepper
Cut the cucumbers paper thin. (This is the secret to tasty results so this has become Dave's job each time we serve this salad.) 
Mix with approx two tsp. salt. Let stand one hour. Drain. (I now rinse to remove some of the saltiness since we both need to watch the sodium in our diets.)
In bowl mix vinegar, sugar, dill, pepper, & salt. (I don't add this additional salt.)
Add to cucumbers.
Refrigerate three hours. Your family and company will love this tasty side dish. Take it to the next office party. I started taking copies of the recipe with me to group functions.
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