Agurksalad, meaning “cucumber salad” in Swedish, is a simple chilled salad made from fresh cucumbers and dill. It’s a classic summertime side dish in Sweden, often paired with seafood, meatballs, hard cheeses and crusty bread. The fresh flavors and crunchiness act as the perfect complement to rich dishes. While the minimal ingredients make agurksalad quick and easy to prepare, timing and technique is key to achieving the ideal sweet-tart flavor and crisp-tender cucumber texture. This light salad is equally at home on a smörgåsbord buffet as it is gracing weeknight dinner tables for a taste of Scandinavia.

Ingredients

• 1 large English cucumber
• 1⁄4 teaspoon salt
• 1⁄3 cup white wine vinegar
• 1⁄4 cup granulated sugar
• 1⁄4 cup water
• 1⁄4 cup chopped fresh dill
• Freshly ground black pepper to taste

Instructions

• Wash the cucumber thoroughly and trim off both ends. Cut the cucumber in half lengthwise then slice into thin half moons about 1⁄8-inch thick. Place the cucumber slices in a colander set inside a bowl. Toss the cucumber slices with the salt and let drain for 30 minutes. This draws out any bitter liquid from the cucumbers.
• In a small saucepan, combine the white wine vinegar, sugar and water. Bring to a boil over medium-high heat, stirring constantly to dissolve the sugar. Once boiling, remove the pan from heat and set aside to cool slightly.
• Rinse the salted cucumber slices under cold running water for 30 seconds to remove the salt. Drain well and pat dry thoroughly with paper towels or a clean dish towel, removing as much moisture as possible.
• In a medium mixing bowl, combine the drained cucumber slices, cooled vinegar mixture, chopped dill and a few grinds of black pepper. Stir gently to evenly coat the cucumbers.
• Cover and refrigerate the cucumber salad for at least 2 hours before serving to allow the flavors to develop. The chilled salad can be made 1 day in advance.
• Give the salad a gentle stir before transferring to a serving bowl or platter. Garnish with a bit of extra chopped dill.

Serving Suggestions

Agurksalad is best served cold, directly from the fridge. The bracing chill emphasizes the bright, clean flavors. Here are some serving suggestions:

– Pair with gravlax, herring, smoked fish or other seafood appetizers
– Serve alongside Swedish meatballs or grilled sausages
– Scoop atop a smörgås sandwich for crunch
– Top on crisp bread or crackers for an open-faced canape
– Spoon over hot boiled potatoes for contrast
– Garnish grilled chicken, pork chops or steak
– Accompany wild mushrooms or roasted beets
– Contrast with aged hard cheeses like Parmesan

This simple chilled cucumber salad is the perfect way to add a taste of summer and a bit of Scandinavian flair to all types of meals. Its versatility and lively flavor make it an ideal addition to dinner tables and smörgåsbord spreads all season long.