Pressgurka (Swedish Pickled Cucumber)
Paper-thin cucumber slices pressed with salt and quickly pickled in a sweet vinegar brine with parsley and white pepper. The classic side for Swedish meatballs. Serves 6.
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Pressgurka, pressed cucumber, is the cool, sweet-sour side served with Swedish meatballs, cabbage rolls and fish. The cucumber is sliced as thin as possible, salted and pressed to draw out its water, then covered with a quick vinegar and sugar brine.
It takes minutes to make and keeps for several days in the refrigerator.
Ingredients
- 1 English cucumber
- 1 teaspoon salt
- 1/3 cup distilled white vinegar
- 1/3 cup water
- 1/4 cup sugar
- 2 tablespoons finely chopped fresh parsley
- Pinch of white pepper
Instructions
- Slice. Slice the cucumber as thinly as you can, using a mandoline if you have one.
- Press. Toss the slices with the salt in a bowl. Set a plate on top, weigh it down with a can and let stand for 15 minutes. Pour off the liquid and squeeze the cucumber gently.
- Make the brine. Stir the vinegar, water and sugar together until the sugar dissolves.
- Pickle. Pour the brine over the cucumber, add the parsley and white pepper, and refrigerate for at least 30 minutes before serving.
Tips
- Swedish cooks use 12 percent ättika vinegar diluted with water; the mix of white vinegar and water here gives the same strength.
- Keeps covered in the refrigerator for up to 4 days.
Questions about this recipe
- What is pressgurka served with?
- Swedish meatballs, cabbage rolls, Wallenbergare, fried fish and gravlax.
- Can I use regular cucumbers?
- Yes; peel them if the skin is thick and scoop out large seeds.
More Swedish recipes
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