A delicious sweet cucumber salad served in Denmark with cold fish of all sorts, particularly and obviously herring. It goes well with cold salmon and, although a bit lengthy to prepare, keeps well in the fridge.
Halve, peel the cucumbers, cut into finger lengths, and remove the seeds with an apple corer. Slice the cucumber finely and place in a glass or stainless-steel bowl. Weigh out half the salt and half the sugar, add these to the cucumbers and toss thoroughly. Leave to cure for a minimum of an hour, but ideally overnight. Put the remaining salt and suga