Now these aren’t your run of the mill pickles, and unless you find a specialty deli that carries them, or know a nice Dane who makes these, you’ve probably never even tasted them.
Nationally, they are translated ‘cucumber salad’, or agurkesalat.
Danish pickles are both sweet and tart with a slight bit of spicy heat, and when done correctly are crunchy and floppy.
It’s difficult to get Danish pickles perfectly right when you’re living outside Denmark because you need a specific type of cucumber.
The closest we’ve found are the shrink-wrapped telephone-pole sort that the EU dictates should be straight, blemish-free and measure a specific length.
Our recipe is quite simple. We take seasonal produce, add unique craftsmanship, pure vinegar, water, a pinch of sea salt and a bit of sugar and whole black peppercorn.
While vinegar, sugar and salt represent the simplest mixture or ingredients for a pickle juice, Kaj takes a different approach to pickling and works with different flavors to complement the produce he hand-picks. As any of his friends know, he is always testing new products out on them to see if they are market-worthy.
Kaj combines his family’s old pickling traditions with new recipes, combinations and spices.
But things start happening when tradition meets innovation.
We call it magic.
His islands’s tradition is represented in every jar.
Innovation is exciting as Kaj tries new produce, exotic spices and surprising mixtures poured into his glass jars.
He pickles for the fun of it but takes bringing it to perfection very seriously.