Making Swedish quick pickled dill cucumbers instantly brings me back to my childhood Sunday dinners at grandma’s house. We would eat roast stirloin with creamed gravy, black currant jam and quick pickled cucumbers. The biggest treat was being allowed unlimited butter to mash into your potatoes. Making these quick pickles is very easy and you’ll have a very Swedish condiment in no time.
This recipe for Swedish quick pickled dill cucumbers, or “pressgurka”, is a true Swedish favoruite that combines two very Swedish flavours: ättika (white vinegar) and dill. It’s traditionally made with parsley but dill is a popular version too, especially during the summer months. It’s a beloved sweet- and sour side to a lot of dished and goes with everything from meatballs and lingonberryjam to hot dogs. I like to winter sow a large raised bed full with dill so that we can enjoy quick pickled cucumbers all year around. Since it doesn’t use any conservation method like canning or fermenting, Swedish quick pickled dill cucumbers are more a condiment than pickles and should be used within a week.
How to make Swedish quick pickled dill cucumbers
When making this recipe you’ll want to use a fresh, crisp cucumber and 12% disitilled white vinegar to get the right taste and consistency of the cucumbers. Pressing and draining the cucumber might seem like an unnecessary step at first but it’s crucial to get the right taste. Draining the cucumber will allow them to rehydrate with the vinegar solution, making them both sweet, sour and a tiny bit salty. Whether you use fresh, frozen or dehydrated dill is up to you, it all works. Take care to use as good quality of ingredients as you can as this is a very simple recipe where the ingredients are allowed to shine.
Swedish quick pickled dill cucumbers
15
minutes1
hour30
minutesSwedish quick pickled dill cucumbers is a beloved condiment to everything from meatballs and lingonberry jam to hot dogs.
Ingredients
1 cucumber
1 tsp salt
2 tbsp white vinegar
2 tbsp sugar
2 tbsp chopped or dehydrated dill
1/4 tsp ground white pepper
100 ml water
Directions
- Slice the cucmber thinly and toss with salt. Put in a bowl and add another bowl on top to press the cucumber and salt. Let sit for 30 minutes.
- Put white vinegar, sugar, dill, white pepper and water in a saucepan. Heat until the sugar has dissolved.
- Drain the cucumber and add to a jar. Pour the vinegar mix into the jar. Let sit for at least an hour before serving.
Notes
- This is a quick pickle and the pickling refers to the taste, not the preservation method. These quick pickles will keep in the refigerator for about a week.