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.
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- 2 English cucumbers (about 2 lb.), cut lengthwise, seeded, and sliced ¼ inch thick on a bias
- 2 tbsp. kosher salt
- 2 tbsp. fresh lemon juice
- 2 tbsp. finely chopped fresh dill
- 2 tbsp. finely chopped fresh chervil or cilantro. Edible flowers, such as chive, turnip, forget-me-not, or cabbage flowers, for garnish