Pressgurka - Swedish pressed cucumber salad

Pressgurka are a quick-pickled cucumber side that are a classic accompaniment to many dishes, from seafood to roasted meats and particularly Swedish meatballs. Whenever you have them, they are easy to make and have a delicious sweet-sour flavor.

This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page.

Sweden was one of the first countries that I visited independently of my parents and I spent part of the time staying with a family in the South. They were such a lovely family and were determined to let me experience as much as possible of Swedish culture. We visited different local towns, an open air museum and tried various foods. 

The budding foodie in me took it all in. I can still picture us all with the bibs for the crayfish party. As well as seafood, I enjoyed trying blueberry soup and the various pickled fish and vegetables.

I admit, my tastes didn't extend to everything at the time, like a heavily horseradish-flavored sandwich. But these cucumbers were served with lots of dishes both then and on other visits, and are so easy to enjoy. And I'm glad to say my kids are now fans too.

What are pressgurka?

"Pressgurka" translates as pressed or squeezed cucumbers, as that is part of the process in making this dish. You slice the cucumber really thin then salt them. You then press them down to help extract liquid from them. After that, you pour a mix of water, vinegar and sugar over the drained cucumbers.

Cucumbers hold a high amount of water, which is why they taste pretty juicy. For some dishes, you want to reduce that water content, either to save watering down what you are making (eg tzatziki) or to help them be crisper and/or take on other flavors more easily (like Japanese cucumber salad).

With this dish, I've seen some say it makes them crisper, but personally I think it's more about helping the cucumbers take on the pickle flavors you add after quicker. These are, after all, basically quick pickled cucumbers. 

What kind of vinegar is best?

Sweden, as with many of its neighboring countries, is pretty big on pickling and preserving, both vegetables like this and pickled beets, as well as fish like herring and salmon (as gravlax). The most common Swedish vinegar for pickling is ättikspirit also called ättika which has a high acidity.

This pickling vinegar is not very easy to find outside Scandinavia so white vinegar is generally the closest alternative. You just add a little less vinegar so it is not as diluted.

For these, though, I for one prefer a slightly less sharp vinegar so prefer to use wine vinegar, either white or red as you have. I think cider vinegar has a little too distinct a flavor, but really, choose as you prefer.

Simple seasonings

The basic pickling liquid is just vinegar, water and sugar. To that, you typically add some simple seasonings, though there are variations. Dill is probably the most popular, as I have used here, but others use parsley or caraway, or a combination.

These cucumber slices will be ready to eat within about an hour, though closer to two to three hours will help the flavor develop a little better. Then just drain them as you serve so they keep the flavor without being too wet.

They are easy to make in small or large quantities, so really just multiply up or down everything as suits. Once made, you can store them in the fridge in a sealed container (eg a jar) for a good few days, ready to use when you need them. 

Serving ideas

While these are probably most famously known as a classic accompaniment to Swedish meatballs (along with mashed potato and lingonberries), they can really pair with almost anything.

In Sweden, you might find them on top of open sandwiches (similar to Danish smørrebrød) or alongside cold cuts and smoked salmon or gravlax, often with either rye bread or crispbread. You may also have them with salads and warm dishes like roasts. They are a classic part of a smorgasbord (Swedish buffet table), too.

More generally, though, they'd fit in perfectly at a picnic or potluck alongside pasta salads, grilled or smoked meats or really whatever you like. They work well alongside Danish fish cakes, too.

These pressgurka, Swedish pressed cucumber salad, are so easy to make and have such a delicious sweet-savory flavor. With the tartness of the vinegar, a little sweet and the fresh dill, these crunchy bites are a perfect addition to so many dishes.

Try these other simple, versatile sides:

• Zaalouk (Moroccan eggplant and tomato salad)
• Tropical fruit salad
• Kisir (Turkish bulgar salad)
• Acar timun are an Indonesian-style cucumber pickle.
• Plus get more Nordic recipes and side dishes in the archives.

See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store. 

Remember to pin for later!