Chris Tonnesen. Chris Tonnesen
As is true in much of northern Europe, pickles are very traditional in Danish cooking. “In many classic dishes, cucumbers are thinly sliced and pickled in a sweet-sour brine, then served as a side to fried meats like chicken,” says Copenhagen chef Niclas Grønhøj Møller. Instead of using a brine to season his cucumbers, he salts them heavily and squeezes them with lemon, giving them a pickly saltiness and slight acidity.
Featured in “What Would It Take for an American Guy to Become Danish?” by Andrew Richdale.
Yield: 4–6 Time: 30 minutes 2 English cucumbers (about 2 lb.), cut lengthwise, seeded, and sliced ¼ inch thick on the bias 2 Tbsp. fresh lemon juice, plus more as needed 2 Tbsp. kosher salt, plus more as needed 2 Tbsp. finely chopped fresh chervil or cilantro 2 Tbsp. finely chopped fresh dill Edible flowers, such as chive, turnip, forget-me-not, or cabbage flowers, for garnish Instructions In a medium bowl, toss the cucumbers with the lemon juice and salt. Set aside for 15–30 minutes (the longer the cucumbers rest, the less water they will have and the saltier they will taste). Drain and discard the excess liquid, taste the cucumbers, and adjust the seasoning with more salt and lemon juice as needed. Add the chervil and dill, and toss to
