11 March, 2008

Cucumber Salad - Norwegian Recipe Agurksalat

1 European cucumber
2/3 cup (1-1/2 dl) vinegar, white
2/3 cup (1-1/2 dl) water
3-1/2 T. sugar
1/4 tsp. salt
Dash of white pepper
Fresh parsley

English or European cucumbers are quite expensive, but there is no comparison in taste. Slice them thin for salads; a Norwegian cheese knife works well. This salad tastes good with either baked or fried foods.

Thinly slice a European cucumber. Mix dressing well and pour over cucumber slices in serving bowl. Make salad ready early enough to let dressing penetrate without making cucumbers soft (about one-half hour). Sprinkle with fine chopped fresh parsley.