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.

Naturally gluten-freeVeganVegetarianDairy-freeKetoLow-carbMake-ahead

Allergens: none of the major food allergens in the ingredients as written. Check package labels, which can change.

From Sofia's recipes created, collected and generationally handed down in Sweden and the USA.

  • Prep 10 min
  • Press and chill 45 min
  • Total 55 min
  • Yield 6 servings
  • Level Easy

Updated

Jump to: Ingredients | Instructions | Tips | Questions | Nutrition | Storage | Print recipe

Glass bowl of thinly sliced pickled cucumber with parsley

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.

Instructions

  1. Slice. Slice the cucumber as thinly as you can, using a mandoline if you have one.
  2. 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.
  3. Make the brine. Stir the vinegar, water and sugar together until the sugar dissolves.
  4. Pickle. Pour the brine over the cucumber, add the parsley and white pepper, and refrigerate for at least 30 minutes before serving.

Nutrition per serving (estimated)

45Calories
10 gCarbohydrates
0 gFiber
9 gNet carbs
0 gProtein
0 gFat

Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

KetoLow-carbGluten-freeVegetarianVeganDairy-free

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.

Storage and leftovers

Make ahead

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.

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