📝 About This Recipe
A cornerstone of the Swedish 'husmanskost' tradition, Pressgurka is a refreshing, quick-pickled cucumber salad that provides the perfect acidic counterpoint to rich, savory dishes. This heirloom recipe uses a unique pressing technique to draw out excess moisture, resulting in an incredibly crisp texture and a deep infusion of vinegar and fresh dill. It is the essential companion to Swedish meatballs, bringing a bright, sophisticated crunch to any Northern European feast.
🥗 Ingredients
The Vegetables
- 1 large English Cucumber (approx. 350-400g, firm and deep green)
- 1 teaspoon Kosher Salt (for drawing out moisture)
The 1-2-3 Pickling Brine
- 2 tablespoons Spirit Vinegar (Ättiksprit 12%) (or 4 tbsp white wine vinegar if 12% is unavailable)
- 1/2 cup Water (filtered)
- 3 tablespoons Granulated Sugar (adjust slightly for desired sweetness)
- 4-5 pieces White Peppercorns (cracked slightly)
Herbs and Finishing
- 1/2 cup Fresh Dill (finely chopped, including tender stems)
- 1 tablespoon Fresh Parsley (finely chopped for color contrast)
- 1 pinch Flaky Sea Salt (to taste before serving)
👨🍳 Instructions
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1
Thoroughly wash the cucumber and pat it dry. You can leave the skin on for color and nutrients, or peel it in alternating strips for a decorative 'zebra' look.
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2
Using a mandoline or a very sharp knife, slice the cucumber into paper-thin rounds. They should be translucent and consistent in thickness.
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3
Place the cucumber slices in a shallow bowl or on a large rimmed plate. Sprinkle the 1 teaspoon of kosher salt evenly over the slices and toss gently with your hands.
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4
Place a smaller plate directly on top of the cucumbers. Weight it down with a heavy object, such as a mortar and pestle or a large can of tomatoes, to 'press' the liquid out.
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5
Let the cucumbers sit under pressure for at least 30 minutes at room temperature. You will see a significant amount of water collect in the bowl.
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6
While the cucumbers are pressing, prepare the brine. In a small jar or bowl, whisk together the vinegar, water, sugar, and cracked white peppercorns until the sugar is completely dissolved.
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7
After 30 minutes, remove the weight and the top plate. Drain all the accumulated salty liquid from the cucumbers. You can even give them a very gentle squeeze to ensure they are dry.
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8
Transfer the pressed cucumbers to a clean glass bowl or a decorative serving dish.
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9
Pour the prepared vinegar brine over the cucumbers, ensuring they are mostly submerged.
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10
Add the finely chopped fresh dill and parsley. Toss well so the herbs are distributed evenly throughout the slices.
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11
Cover the bowl with plastic wrap or a lid and refrigerate for at least 30-60 minutes before serving. This allows the flavors to meld and the cucumbers to become ice-cold.
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12
Give the salad one final toss before serving. Taste and add a tiny pinch of sea salt or an extra splash of vinegar if you prefer more zing.
💡 Chef's Tips
Use a mandoline for the most consistent results; thin slices absorb the brine much better than thick ones. If you cannot find Swedish 12% Ättika, use white wine vinegar but reduce the water slightly to maintain the acidity. Always use fresh dill; dried dill will not provide the bright, aromatic punch required for this dish. Don't skip the pressing step! This is what gives the cucumber its unique 'floppy yet crunchy' texture. This salad is best eaten the day it is made, as the cucumbers will eventually lose their signature crunch if left for more than 24 hours.
🍽️ Serving Suggestions
Serve alongside classic Swedish Meatballs (Köttbullar) with cream sauce and lingonberry jam. Pairs beautifully with pan-fried herring or grilled salmon fillets. An excellent accompaniment to 'Wallenbergare' (veal patties) and buttery mashed potatoes. Serve with a chilled glass of crisp Aquavit or a light pilsner to cut through the richness of a Scandinavian meal. Use as a topping for an open-faced shrimp sandwich (Räksmörgås) for extra texture.