Syltede agurker, or pickled cucumber, is easy to buy in jars in the supermarket in Denmark but not so easy to find in other countries. It is used as a topping or side dish in lots of Danish food, including smørrebrød (open sandwiches), hot dogs and even burgers.
Here is a recipe to make your own syltede agurker:
Here is what you do:
Slice the cucumber thinly and put it in a bowl and sprinkle it with rock salt. Leave it to stand and soften for 15 minutes. Make a 50/50 mix of sugar and white vinegar, and add a few bay leaves and a sprinkling of mustard seeds and peppercorns.
Rinse the cucumber and squeeze out any excess liquid. Now add the cucumber to the sugar and vinegar mix. Let it stand in the fridge for 2 hours before using. You can keep any spare syltede agurker in a plastic container in the fridge for several days.