Swedish Pressgurka

Thinly sliced cucumber pressed with salt, then chilled in a sweet-sour parsley and white-pepper brine.

15 min preparation + 1 hr 30 min chilling · Total: 1 hr 45 min · 4 servings

Ingredients

• 400 g cucumber — washed; sliced 2 mm thin
• 30 ml 12% spirit vinegar — 12% acidity; do not substitute undiluted stronger vinegar
• 25 g granulated sugar — dissolved in the brine
• 8 g fresh parsley — washed, dried and finely chopped
• 0.2 g ground white pepper — ground
• 2 g salt — for pressing the cucumber
• 100 ml cold water — drinking-quality, chilled

Instructions

1. Slice the cucumber

   Wash 400 g cucumber and slice it into even, approximately 2 mm-thin rounds with a knife or mandoline. Use the mandoline guard to protect your fingers.

2. Salt and press

   Toss the cucumber slices with 2 g salt in a wide bowl. Cover with a small plate and a clean weight; press for 30 minutes in the refrigerator so the cucumber releases liquid.

   Press the cucumber: 1800 seconds

3. Drain and mix the brine

   Drain and discard the liquid from the pressed cucumber. In a separate bowl, stir 30 ml 12% spirit vinegar, 100 ml cold water, 25 g sugar and 0.2 g ground white pepper until the sugar dissolves; do not heat the brine.

4. Marinate the cucumber

   Put the drained cucumber in a clean, nonreactive bowl or jar and pour over all the cold brine. Cover and refrigerate for 60 minutes; turn the slices once halfway through so they soak evenly.

   Chill the cucumber in brine: 3600 seconds

5. Chop the parsley

   While the cucumber marinates, wash, dry and finely chop 8 g fresh parsley. Keep it chilled until serving so it stays green.

6. Check the texture

   After 60 minutes, check that the cucumber is crisp but flexible and tastes evenly sweet-sour, with no undissolved sugar. Stir in all 8 g chopped parsley.

   Cucumber slices are crisp but flexible and evenly sweet-sour; sugar is dissolved.

7. Serve cold

   Serve the pressgurka cold with a clean spoon as a side dish for four. Keep it chilled; this quick pickle is not shelf-stable. Check the vinegar label for possible sulfites.

Tips

• Use 12% spirit vinegar at the stated dilution; stronger vinegar needs a separately verified conversion.

Common mistakes

• Do not cook the cucumber or omit pressing: both change the crisp texture of pressgurka.

Substitutions

• Dill may replace parsley for a Swedish-style variation; keep the brine and pressing method unchanged.

Storage

Refrigerate covered at 4°C or below, use a clean spoon and eat within 2 days. This is a refrigerated quick pickle, not a shelf-stable preserve.

Reheating

Do not reheat; serve cold and discard if left at room temperature for more than 2 hours.

About this recipe

Pressgurka means pressed cucumber. Salting the slices under a weight before marinating is the defining preparation in Swedish home cooking; it is commonly served with savoury meals.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.