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–+ servings
Pressgurka arranged in a swirl on a plate.

Pressgurka (Pressed Swedish Cucumber Salad)

Tressa Jamil
Pressgurka is a quick pickled salad that is a perfect combination of sweet and sour; pair pressed cucumbers with savory dishes like meatballs.
5 from 6 votes
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Prep Time 1 hour 10 minutes
Cook Time 5 minutes
Chilling Time 3 hours
Total Time 4 hours 15 minutes
Course Appetizer, Salad, Side Dish
Cuisine Swedish
Servings 4 Servings
Calories 39 kcal
Equipment
Ingredients
  
  • 2 cucumbers
  • 1 teaspoon salt
  • 2 tablespoons white vinegar
  • 2 teaspoons white sugar
  • 1 teaspoon caraway seeds
  • 2 teaspoons fresh dill, chopped
Instructions
 
  • Thinly slice the cucumbers using a mandolin or sharp knife.
  • Arrange the slices on a plate and sprinkle them with salt. Place something weighted over the top to press the water out of them. Set the cucumber aside for 1 hour.
  • 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.
Notes
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.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 39 kcal | Carbohydrates: 8 g | Protein: 2 g | Fat: 1 g | Sodium: 613 mg | Fiber: 1 g | Sugar: 3 g
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