Pressgurka (Swedish Pickled Cucumbers)
This refreshing side dish is a Swedish classic, full of zingy flavors and crunchy textures!
Ingredients
- 1 seedless cucumber, like an English cucumber
- 1½ tsp salt
- 120 ml white wine vinegar (you can substitute this for distilled white vinegar)
- 120 ml water
- 50 grams sugar
- 2 tbsp chopped fresh dill
Instructions
- Thinly slice the cucumber - as thinly as you can.
- Arrange in a layer on a plate or baking sheet lined with sheets of paper towel. Sprinkle the salt evenly over the cucumber slices. You can add more layers if you have more slices, just make sure to put additional sheets of paper towel between the layers and make sure to salt each layer!
- Place another plate or baking sheet on top and weigh it down with more plates or bowls. The goal is to press the cucumbers with the salt to release liquid.
- Leave them for 30-40 minutes.
- Towards the end of the 30 minutes, prepare the pickling liquid by mixing together vinegar, water, and sugar in a heatproof measuring cup or bowl.
- Heat for about 30 seconds in the microwave (you can also do this on the stove in a small saucepan if needed).
- Stir until the sugar dissolves in the liquid; you can heat it up again if needed.
- Chop the dill finely. If you don't want to use dill, we'd recommend parsley - but you can experiment with other herbs if you'd like!
- Now you'll need a jar or other container with a lid that you can store in the fridge.
- Remove the weight from the cucumbers and use the paper towel (or grab a dry one) to dry off the cucumbers and wipe off any excess salt.
- Place cucumber slices and dill into the jar.
- Pour the pickling liquid into the jar and let sit for about 10 minutes at room temp.
- Transfer to the fridge and let it sit for at least an hour.
- The cucumbers will be ready to eat - serve as a side with savory meatballs to cut the richness! Enjoy - we like to eat these within a few days for the best crispness and freshness, but you can keep them for about a week in the fridge.