Pressgurka – Make pressgurka, a quick pickled salad that is a perfect combination of sweet and sour – a hallmark of Scandinavian cuisine. While this dish is simple and easy to make, set aside time to prepare it, as the cucumbers require time to become crisp and develop flavor. Swedish pressed cucumber salad is light and delicious, and pairs perfectly with savory meals like IKEA Swedish meatballs and Instant Pot pot roast.
WHAT IS PRESSGURKA?
Tart and slightly sweet, crisp cucumbers make a perfect side dish. ‘Pressgurka’ means pressed cucumbers. As the name suggests, that is exactly how to prepare the cucumbers for this refreshing salad.
WHAT YOU NEED TO MAKE THIS RECIPE
- Cucumber: Ridged cucumbers work best as they tend to be less watery, but feel free to use what you have on hand.
- Pickling Mixture: For this quick pickled side, I use a classic combination of salt, white vinegar, and sugar. If you find the taste of white vinegar too strong, replace it with red wine vinegar.
- Caraway Seeds: Caraway seeds provide a peppery-citrus finish. Other recipes replace the caraway seeds with white peppercorn or red onions for a similar flavor profile.
- Dill: I prefer to garnish the salad with dill because I find the combination of dill and caraway seeds mind-blowing. Don’t believe me? Try our Instant Pot Austrian goulash. Other recipes favor parsley over the dill.
HOW TO MAKE PRESSGURKA
The full recipe with measurements is in the recipe card below.
Step 1: Thinly slice the cucumbers using a mandolin or sharp knife.
Step 3: Place something weighted over the top to press the water out of them. Set the cucumber aside for 1 hour.
Step 4: Meanwhile, boil water in a saucepan and stir in the vinegar and salt until the sugar dissolves.
Step 5: Remove the mixture from the heat and let it cool. Add the dill and caraway seeds, and combine.
Step 6: Pat dry the cucumbers and transfer them to a bowl. Pour the mixture over the top. Mix well, cover, and refrigerate for 2-3 hours before serving.
Step 7: Drain the cucumbers and arrange them in a serving dish to serve.
EXPERT TIPS
- Set something heavy over the cucumbers to press out the moisture – as is tradition. Squeezing the cucumbers removes the excess water and makes the cucumber slices crispier.
- For best results, store the salad in the fridge for several hours before serving for the cucumbers to develop flavor.
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If you love this recipe, try one of these salad favorites!
SERVING SUGGESTIONS
Pressgurka is a classic side from Sweden that often accompanies roasts, grilled meat, and other savory sides. They are also included in smörgåsbords, a Scandinavian buffet or charcuterie board.
- IKEA Swedish Meatballs (Køttbullar)
- Mashed Potatoes
- Ham Sandwich
- Crisp Bread
- Boneless Leg of Lamb
- Lingonberry Jam, Fig Jam
- Rye Bread
- Smoked Salmon
- Instant Pot Pot Roast, Austrian Goulash
WHAT TO DO WITH THE LEFTOVERS
- Refrigerate – Store leftovers in an airtight container; they will keep for 2 days before it’s time to make another batch.
FREQUENTLY ASKED QUESTIONS
What kind of vinegar is best?
Pickling and preserving are common in Sweden, and ingredients like salmon, herring, beats, and cucumber are among favorites. The most common vinegar used for pickling is attika. Although, outside of Sweden, it is difficult to find; white vinegar is a suitable substitute. If you prefer something more delicate, red wine vinegar works well.
MORE EUROPEAN RECIPES:
Did you try this recipe? I would love to hear your feedback. Consider rating the recipe and leave a comment below.
Pressgurka (Pressed Swedish Cucumber Salad)
- Plate
- 2 cucumbers
- 1 teaspoon salt
- 2 tablespoons white vinegar
- 2 teaspoons white sugar
- 1 teaspoon caraway seeds
- 2 teaspoons fresh dill, chopped
- Thinly slice the cucumbers using a mandolin or sharp knife.
- Meanwhile, boil water in a saucepan and stir in the vinegar and salt until the sugar dissolves.
- Remove the mixture from the heat and let it cool. Add the dill and caraway seeds, and combine.
- Pat dry the cucumbers and transfer them to a bowl. Pour the mixture over the top. Mix well, cover, and refrigerate for 2-3 hours before serving.
- Drain the cucumbers and arrange them in a serving dish to serve.
- Set something heavy over the cucumbers to press out the moisture – as is tradition. Squeezing the cucumbers removes the excess water and makes the cucumber slices crispier.
- For best results, store the salad in the fridge for several hours before serving for the cucumbers to develop flavor.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Sofia
Friday 26th of May 2023
Love how the cucumbers turn crisp and flavorful over time.
Tressa Jamil
Friday 26th of May 2023
I'm thrilled to hear that you loved our cucumber recipe; thank you for taking the time to leave a comment.
Oliver Johansson
Friday 26th of May 2023
Impressed by the simplicity of pressgurka.
Tressa Jamil
Friday 26th of May 2023
Me too, and I love that you can pair it with pretty much any meal!
Mia Johnson
Friday 26th of May 2023
Pressgurka is a must-try! The sweet and sour flavors are so tasty, a perfect Scandinavian side dish.
Tressa Jamil
Friday 26th of May 2023
I couldn't agree more. I love making it at the beginning of the week so I can eat it with my lunches or if I want something to snack on.