Agurkesalat – Danish Cucumber Salad

Agurkesalat is the special Danish version of Cucumber Salad with thinly sliced cucumbers. It is used on most traditional rugbrødsmadder which are open-faced sandwiches served on Rye Bread served with different delicacies like shrimps, cold potatoes with mayo, hearings, and so on. Another place where agurkesalat is almost mandatory is on Danish Hot Dogs. Danish Hot Dogs are served with ketchup, mustard, remoulade (a kind of mayo that is based on cucumbers as well), agurkesalat, and roasted onions.

agurkesalat danish cucumber salad

Agurkesalat – Traditional Danish Cucumber Salad

beate grandahlBeate Grandahl
Are you going to make an awesome agurkesalat like they did it traditionally in Denmark, then there is this great recipe. Some Danes take a shortcut and doesnt use nothing else than vinegar, water, cucumber, sugar, and then a bit of Salt and Pepper. Here you get the luxury edition:
5 from 1 vote
Total Time 2 hours 30 minutes
Course Side Dish
Cuisine Danish
Servings 4 People


  • 1 tspn whole dried coriander seeds
  • 1 bay leaf
  • 1-2 whole cloves
  • 3-4 whole peppercorns
  • 2 dl vinegar
  • 2 dl water
  • 2 dl sugar
  • 1 english cucumber
  • Salt and Pepper
  • fresh dill


  • Put coriander seeds, bay leaf, cloves and the whole peppercorns in a paper tea bag – a tea egg can also be used.
  • Put vinegar, water and spice bag (or the paper tea bag) in a saucepan and bring it to boil.
  • Let the layer cool a bit – it should still be warm – Add the spice bag and season with sugar, salt and pepper. Make sure the spice and sugar is dissolved.
  • Cut the cucumber into very thin slices, pour the layer over and let it soak for at least a few hours. We always let it soak for at least an hour.
  • Serve with fresh dill on the top



The video from my Danish YouTube channel is based on the very basic agurkesalat recipe without all the spices.
In Danish cucumber salad, you do not use lemon juice. Instead, you use a mix of vinegar and water.

The Danish cucumber salad can be served right away or kept in a glass jar in the fridge for several days.

Right now with the recipes, we have from the Danish kitchen we recommend it when serving frikadeller – Danish meatballs – on rye bread.

Cucumber salads come in many variants and there are lots of national variants and besides the Danish variation, I can recommend trying the Thai and the Polish versions as well.

For more great recipes from Denmark have a look here. This recipe was originally posted on our Danish Recipe website, where people use this recipe so often. So it is as Danish as it can be 🙂

Also, read our conversion guide to go from tablespoons to cups here.

Comments and questions about agurkesalat and other Danish dishes

Do you have questions or comments about the cucumber salad please let me know below. Or if you have any wishes about what kind of Danish dishes you want me to make next here on AlmostNordic. I will try the best I can to fulfill your wishes!

danish cucumber salad agurkesalat

3 Responses

  1. 5 stars
    I sliced 4 smaller cucumbers very thinly. And then I used white vinegar, crushed white peppercorns and used cane sugar. To the layer was added a few drops of concentrated vanilla. Used more coarse salt and let them soak for 20 min. Brushed off most of the salt in connection with the water being squeezed (squeezed) from the cucumbers. The cooled brine over the cucumber slices and immediately afterward I added it in a disinfected glass along with a few bay leaves and a sprig of fresh rosemary.

    1. Hi Janice
      That sounds like an awesome idea or ideas in plural 🙂 I have to try that myself. Thanks for sharing!

  2. you did forget how to get the most water out of the cucumber before you mix it all, if you don’t add salt on the cucumber and let it drain the water, then it dosnt matter how much vinegar you have in, it will only have the taste of water

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