Pressgurka is a tangy Swedish pickled salad with a perfectly balanced sweet and sour flavor– a hallmark of Scandinavian cuisine. Pair the pressed cucumbers with savory meals like IKEA Swedish meatballs and Instant Pot pot roast.
What is Pressgurka?
‘Pressgurka’ means pressed cucumbers. As the name suggests, that is exactly how to prepare the cucumbers for this refreshing salad, and these sweet and tart cucumbers are the perfect light side dish.
Key Ingredients
Make a quick pickled salad with simple pantry ingredients in no time. Here’s everything you need to get started.
- Cucumber: Ridged cucumbers work best since they are less watery, but use what you have.
- Pickling Mixture: I use a combination of kosher salt, white vinegar, and granulated sugar to pickle the cucumbers. If the taste of white vinegar is too strong, replace it with red wine vinegar or apple cider vinegar.
- Caraway Seeds: Caraway seeds add a nice, peppery-citrus flavor.
- Dill: Finish the cucumber salad with fresh dill. The combination of dill and caraway seeds is mind-blowing. Don’t believe me? Give Austrian goulash a try!
Additions and Substitutions
- Experiment with mix-ins. Add a little Dijon mustard or pickling spices like coriander seeds, and black or white peppercorns.
How to Make Pressgurka
The full recipe with measurements is in the recipe card below.
Step 1: Thinly slice the cucumbers into rounds using a sharp knife or mandolin.
Step 3: Place something weighted over the top to press the water out of them. Set them aside for 1 hour.
Step 4: Meanwhile, combine white vinegar and sugar in a saucepan. Bring the mixture to a boil and whisk until the sugar dissolves.
Step 5: Remove the mixture from the heat and let it cool. Stir in the caraway seeds and dill.
Step 6: Pat the cucumbers dry with paper towels to remove the excess salt and transfer them to a large bowl. Add the vinegar mixture and stir to combine. Cover and refrigerate for 2-3 hours.
Step 7: Drain the cucumbers through a fine mesh strainer and transfer the cucumber to a serving dish.
Expert Tips
- Time is your friend. While the cucumber salad is simple and easy to make, set aside time to prepare it. The cucumbers take time to develop flavor.
- Press the cucumbers. As is tradition, salt the cucumbers and place something heavy on top to press out the moisture.
- Refrigerate before serving. Refrigerate the salad for several hours before serving for the best results.
If you enjoy the tangy side dish, try more salad recipes!
Serving Suggestions
Pressgurka is a classic accompaniment for savory meals like køttbullar (similar to IKEA Swedish meatballs), roast, and grilled meat. And they are often featured on smörgåsbords, a Scandinavian buffet or charcuterie board.
More Serving Ideas:
- Ham Sandwiches
- Boneless Leg of Lamb
- Lingonberry Jam, Fig Jam
- Rye Bread, Crisp Bread
- Smoked Salmon
What To Do With Leftovers
- Refrigerate: Store leftovers in an airtight container for 2-3 days, just long enough to prepare another batch so you always have them on hand.
Frequently Asked Questions
What kind of vinegar is best?
Preserving and pickling are traditional practices in Swedish culture. Ingredients like salmon, herring, beets, and cucumbers are among the favorites to pickle.
The most common vinegar for pickling is attika. It can be hard to find outside of Sweden unless you order it online or visit a European grocery store. Distilled white vinegar is a convenient substitute, but red wine vinegar also works.
More European Recipes:
Pressgurka
- Plate
- 2 English cucumbers, cut into thin rounds
- 1 teaspoon kosher salt
- 2 tablespoons distilled white vinegar
- 2 teaspoons granulated white sugar
- 1 teaspoon caraway seeds
- 2 teaspoons dill, chopped
- Thinly slice the cucumbers into rounds using a sharp knife or mandolin.
- Meanwhile, combine white vinegar and sugar in a saucepan. Bring the mixture to a boil and whisk until the sugar dissolves.
- Remove the mixture from the heat and let it cool. Stir in the caraway seeds and dill.
- Pat the cucumbers dry with paper towels to remove the excess salt and transfer them to a large bowl. Add the vinegar mixture and stir to combine. Cover and refrigerate for 2-3 hours.
- Drain the cucumbers through a fine mesh strainer and transfer the cucumber to a serving dish.
- Time is your friend. While the cucumber salad is simple and easy to make, set aside time to prepare it. The cucumbers take time to develop flavor.
- Press the cucumbers. As is tradition, salt the cucumbers and place something heavy on top to press out the moisture.
- Refrigerate before serving. Refrigerate the salad for several hours before serving for the best results.
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.