Swedish pressed cucumber-Pressgurka

Pressgurka-Swedish cucumbers are a must-have side dish, especially with meatballs. These quick pickled cucumbers are sweet and sour at the same time. They add a crisp and tangy zing to countless Swedish dishes.

What is pressgurka?

Pressgurka means pressed cucumber. There is a special method to make these pickled cucumbers. Sprinkling salt on the cucumber slices and then pressing them makes them remove some of the water, altering the slices' consistency. Then, they are laid in a pickling solution and get a tangy, flavorsome taste.

In Swedish, the press means the same as in English (pressed), and gurka is cucumber. Pressgurka can also be called inlagd snittgurka. Different pickles are common in Scandinavia since this was a way of preserving foods in history. These pressed cucumbers are not, though, the traditional type of pickle that you can store for months. Regular cucumber is great in this recipe, but open-field cucumbers are used in the "long preserved" pickle recipe (saltgurka).

Ingredients

• Cucumbers: In the summertime, use ridge cucumbers, and in the winter, regular greenhouse-grown. Ridge cucumbers contain less water. You might find a slight flavor difference in these cucumber types.
• Vinegar: Traditionally spirit vinegar, but it can be replaced with white vinegar or even rice vinegar.
• Sugar. Necessary for the sweet and tangy flavor.
• Salt: Used to draw the moisture out from the cucumbers.
• Pepper: A dash of white or black pepper never hurts.
• Dill: I used parsley in this recipe, but you can also use dill.

Flavor options for pressed cucumber

Parsley is a common herb to use with pressgurka. So, if you serve these with meat, try a parsley variation. If you want to serve these with some more oriental flavors, then replace the dill with some grated ginger instead.

The pickling solution can also be flavored with mustard seeds or whole allspice. Some grated horseradish also gives a nice layer of flavor.

What type of vinegar to use

For the traditional pressgurka recipe, spirit vinegar is used. This is called ättiksprit or simply as ättika. This has a 12% acidity, stronger than regular vinegar. If you have hard to find spirit vinegar, you can replace it with white vinegar. White vinegar has only 5% acetic acid, so adjust the amount accordingly and use a bit over the double amount of white vinegar in the recipe.

Instructions

Why do you press the liquid out from the cucumbers? Adding salt to sliced cucumbers draws out the extra moisture in the cucumbers. Pressing the cucumbers helps the process along, squeezing out any extra moisture. This process allows the pickling liquid and all its flavor to be absorbed into the cucumbers.

1. Thinly slice the cucumber with a cheese slicer or mandolin. If you don´t have either, use a sharp knife to make slices.

2. Lay cucumber slices as a thin layer on a plate. Sprinkle some salt over them. Repeat the process until you have layered up all cucumber.

3. Place another plate on top of the slices and add some weight on top, for example, canned goods or a heavy stone. Let them rest for at least 15 minutes.

4. Meanwhile, combine the water, vinegar, pepper, and sugar in a saucepan. Warm until the sugar dissolves. (does not need to boil).

5. Drain off the liquid that has come out of the cucumber slices. Layer the slices with dill and pepper in a glass jar.

6. Pour over the pickling liquid. Refrigerate at least 1 hour before serving to allow flavors to develop.

Tips and notes

I like to make a cheese slicer to make my pressgurka. This way, you get perfectly thin slices. You need a cheese slicer for hard cheeses that make extra thin slices.

A mandolin is also a perfect tool to make pressgurka with. This also makes perfectly thin slices, or thicker if you like those more.

If you make pressed cucumber in a larger batch, you might consider using a food processor with a slicing tool.

If you don't have fresh herbs, you can use frozen ones! Both dill and parsley freeze well.

If you want to use ridge cucumber (open field cucumber) they sometimes might have a thicker skin. You can peel them before pickling.

What to serve with Pressgurka

• Swedish meatballs, potato mash, and lingonberry jam. This portion is the most traditional to serve with pressgurka. Try out also the vegan Swedish meatballs.
• Different salmon dishes go exceptionally well with the cucumber, especially when flavored with dill. Serve, for example, with these grilled salmon foil packets or the oven-baked sour cream salmon.
• I love pressgurka on top of sandwiches. For a Nordic culinary experience, try the archipelago bread, rye flatbread, or potato flatbread. Even some pickled herring with cucumber makes an open-faced sandwich delicious.
• Pressgurka is a delicious side to many casseroles. Try, for example, Jansson´s temptation.

Storing

Store the cucumber in an air-tight jar. I love the Ikea- jars. Keep them covered in fluid. They will last for a maximum of 5 days. If you want to eat them crispy then eat pressgurka within two days.