Agurksalat, also known as Norwegian Cucumber Salad is a classic side dish for a variety of main dishes, like a lovely piece of salmon, meatballs, and more. They're a little sweet, a little sour, and very fresh. They cut right through rich dishes and enhance the meal! Ready in no time and made with kitchen staples.
You will find these crunchy, quick-pickled cucumbers on many Norwegian dinner tables. The Norwegian way of making quick pickled cucumbers is traditionally with a little bit of sugar. They strike a perfect harmony of salty, sweet, sour, crunchy, and fresh.
❤️Why we love this recipe
- Simple ingredients. While bright and refreshing, these pickled cucumbers are great any time of year! You only need 6 ingredients to bring these together.
- Gluten free and vegan. These cucumbers are full of flavor, gluten free, and vegan.
- Quick & easy. We didn't call it a quick pickle for no reason! These pickled cucumbers are ready in under an hour and hit that perfect balance of sweet and sour flavor!
- No special equipment needed. The setup needed for this recipe is super simple. If you have a saucepan pan, mixing bowl, sharp knife and a whisk, that's all you need.
Here are the ingredients we used for this recipe. You can find more information for substitutions below.
- Cucumber - English cucumbers work best, because of their thin skin and small seeds. Cut them into thin slices.
- Water - To dilute the acidic brine.
- Vinegar - White vinegar is preferred, but apple cider vinegar will also work well.
- Kosher salt & black pepper - Black peppercorns can also be used here to infuse flavor without muddling the color of the brine.
- Sugar - A sweet flavor is integral to the flavor of these pickled cucumbers.
- Parsley - Flat leaf parsley is used for a bit of freshness and flavor. Dill is also common and very delicious!
Visit the recipe card for the full quantities and nutritional information.
✨Substitutions & variations
Here are a few suggestions on additional flavors to try, or simple variations to this recipe.
- Sugar-free and keto friendly - Swap regular sugar for your preferred sweetener (like granular erythritol) to make this a sugar-free snack to enjoy alongside these keto Swedish meatballs!
- Peppercorns - When we have whole peppercorns, we use those instead to infuse flavor without diluting the color of the brine.
- Dill- Use dill instead of flat leaf parsley if you like dill. You can also use a combo of both!
- Slice cucumbers into ⅛ to ¼ inch thick slices.
- Finely chop parsley.
- Measure out all ingredients.
Over medium heat, add water and vinegar to a saucepan. (Image 1)
Add sugar and salt. (Image 2)
Dissolve the sugar, whisking often. (Image 3)
Once sugar is dissolved, remove from heat and place in a mixing bowl. Stir in black pepper to taste. (Image 4)
Place the cucumber slices in the bowl and mix to make sure everything is covered. Cover, then refrigerate for at least 30 minutes for the flavors to come together. (Image 5)
After 30 minutes, stir in chopped parsley. (Image 6)
✨Pro Tip: Don't skip letting the refrigeration process. We know it's hard to wait, but letting the flavors come together is what makes this dish great!
You can also store it for later and enjoy it as a snack!
✨Tips & tricks
- Use a mandoline or a sharp knife. to slice the cucumber as thinly as possible. This will make the salad more flavorful and easier to eat.
- Taste the vinegar mixture. Adjusting the amount of vinegar and sugar to your preference will help you make the perfect salad. For more sweetness, add sugar. Add more vinegar for tanginess.
- Make an even more flavorful salad. You can add other fresh herbs like dill or chives. Experiment with different combinations to find your favorite.
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💭Frequently Asked Questions
Store in an airtight container in the fridge for up to 5 days. Just be aware that the flavor will intensify as time goes on.
We do not recommend freezing these cucumbers.
Agurksalat is a popular Norwegian dish that works as a great side dish for grilled meats or as a topping on sandwiches. It is a light and refreshing dish and very popular in the summer.
More Recipes To Consider
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Agurksalat - Norwegian Cucumber Salad
- 1 medium English cucumber, cut into thin slices
- ½ cup white vinegar
- ½ cup water
- 3 tablespoons sugar
- 2 teaspoons kosher salt
- ¼ teaspoon black pepper
- 3 tablespoons flat-leaf parsley, chopped
- Add water, vinegar, sugar, and salt to a saucepan, and heat to dissolve the sweetener, whisking often.
- Once dissolved, add the vinegar mixture to a bowl, and add pepper to taste. Add cucumber slices and make sure they are covered by the pickling solution. Cover, and let sit for at least half an hour refrigerated. Before serving, stir in chopped parsley.
- Enjoy with salmon, meatballs, or any protein you like!
- Store in an airtight container in the fridge for up to 5 days. The flavor will intensify as time goes on.
- Use a mandoline or cheese slicer (osethøvel) for very thin cucumber slices.
- Sugar can be substituted 1:1 for granular erythritol.
- Black peppercorns can be used in place of ground black pepper.
- Parsley can be substituted or combined with fresh dill, it's delicious!
- Apple cider vinegar can be used.
- We don't recommend freezing this recipe.