📝 About This Recipe
This refreshing salad, known as 'Pressgurka' in Sweden or 'Mizeria' in Poland, is the ultimate celebration of summer's crispest harvest. Thinly sliced cucumbers are quick-pickled and then tossed in a velvety, herb-flecked dressing that balances tangy acidity with creamy sweetness. It is the perfect cooling accompaniment to grilled proteins, offering a bright crunch that cleanses the palate.
🥗 Ingredients
The Vegetables
- 2 large English Cucumbers (thinly sliced, preferably using a mandoline)
- 1/2 medium Red Onion (peeled and shaved into paper-thin half-moons)
- 1 tablespoon Kosher Salt (for drawing out excess moisture)
The Creamy Dressing
- 1/2 cup Sour Cream (full-fat provides the best texture)
- 1/4 cup Greek Yogurt (plain and unsweetened)
- 2 tablespoons Apple Cider Vinegar (or white wine vinegar)
- 1 tablespoon Granulated Sugar (to balance the acidity)
- 1 clove Fresh Garlic (minced into a fine paste)
- 1 teaspoon Dijon Mustard (for a subtle depth of flavor)
- 1/2 teaspoon Black Pepper (freshly cracked)
Herbs and Finishing
- 1/2 cup Fresh Dill (finely chopped, stems removed)
- 2 tablespoons Fresh Chives (finely snipped)
- 1 teaspoon Lemon Zest (for a bright citrus aromatic)
👨🍳 Instructions
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1
Wash the English cucumbers thoroughly. You can leave the skin on for color and nutrients, or create a decorative striped pattern using a vegetable peeler.
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2
Using a mandoline or a very sharp chef's knife, slice the cucumbers into 1/8-inch thick rounds. Slice the red onion into equally thin half-moons.
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3
Place the sliced cucumbers and onions in a large colander set over a bowl. Sprinkle with 1 tablespoon of kosher salt and toss well to coat.
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4
Let the vegetables sit for 30 minutes. This 'sweating' process removes excess water, ensuring your final salad isn't watery and the cucumbers stay crunchy.
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5
While the cucumbers drain, prepare the dressing. In a medium mixing bowl, whisk together the sour cream, Greek yogurt, apple cider vinegar, and sugar until smooth.
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6
Add the minced garlic paste, Dijon mustard, and freshly cracked black pepper to the dressing. Whisk again to incorporate.
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7
Fold in 3/4 of the chopped dill and all of the chives. Reserve the remaining dill for a final garnish.
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8
After 30 minutes, rinse the cucumber and onion mixture under cold water to remove the excess salt.
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9
Gently pat the vegetables dry using a clean kitchen towel or paper towels. It is crucial they are dry so the dressing adheres properly.
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10
Transfer the dried cucumbers and onions to a large serving bowl. Pour the creamy dressing over the top.
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11
Toss gently with a spatula until every slice is evenly coated in the herb dressing.
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12
Cover and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the salad to become perfectly chilled.
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13
Just before serving, give the salad a final toss. Garnish with the remaining fresh dill and a sprinkle of lemon zest for a pop of color.
💡 Chef's Tips
Use English or Persian cucumbers as they have thinner skins and fewer seeds than standard garden cucumbers. Don't skip the salting and draining step; it is the secret to a salad that stays creamy rather than turning into a soup. If you prefer a lighter version, replace the sour cream with extra Greek yogurt, though the flavor will be tangier. For an extra kick, add a pinch of red pepper flakes or a teaspoon of prepared horseradish to the dressing. This salad is best enjoyed the day it is made, as the cucumbers will continue to release moisture over time.
🍽️ Serving Suggestions
Serve alongside grilled Atlantic salmon or trout for a classic Nordic pairing. Pair with Swedish meatballs and lingonberry jam for a traditional feast. Excellent as a cooling side for spicy BBQ ribs or pulled pork sandwiches. Serve with a crisp glass of Sauvignon Blanc or a chilled Pilsner beer. Top with a few toasted sunflower seeds just before serving for an unexpected nutty crunch.