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Pressgurka

Sweden

Pressgurka, 'pressed cucumber', is the thin, tangy pickle served with Swedish meatballs and at the Christmas and Midsummer tables. It is a refreshing foil for rich food.

A sweet-sour Swedish pressed cucumber salad with dill. The classic side for meatballs, salmon and Sunday lunch.

Authentic Sweden Pressgurka recipe
Prep
20 mins
Cook
0 mins
Difficulty
Easy
Calories
30 kcal
Serves
6
Calories are an estimate based on ingredients used

Ingredients

2cucumbers, very thinly sliced
1 tspsalt
100mlwhite vinegar (ättika, 12%, diluted) or white wine vinegar
100mlwater
3 tbspsugar
1 tbspfresh dill, chopped
pinchwhite pepper

Method

1

Layer the cucumber slices with the salt, press under a plate with a weight and leave for 1 hour. Squeeze out the liquid.

2

Stir the vinegar, water, sugar and pepper until the sugar dissolves.

3

Pour over the cucumber and add the dill.

4

Chill for at least 2 hours before serving. Keeps for 4-5 days.

Chef's Tip

Slice the cucumber as thin as you can, ideally with a mandoline, and press out as much liquid as you can.

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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.
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