Pickled cucumber

In Sweden we call pickled cucumber pressgurka and it is very easy to make. I love it with paté on a sandwich, but it is great with meatballs, boiled potatoes and creamy gravy as well.

Pickled cucumber – pressgurka

1/2 cucumber

1 tsp salt

75 ml granulated sugar

acetic acid solution (in Swedish ättika, mix 1 part acetic acid with 6-7 parts water)

1 tbsp water

chopped parsley

Thinly slice the cucumber. This is easily done with a cheese slicer or potato peeler. Put the cucumber in a jar and pour in the salt and sugar, next add the acetic acid solution and water. Stir and make sure the salt and sugar dissolves. Throw in the parsley and stir again. Put on the lid and leave in fridge until the next day. Use within a week.

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3 Responses to Pickled cucumber

  1. Karolina says:

    Hanna, I just said on UKFBA that I love the idea and I know it from my childhood in Poland, where we call it “Swedish salad”. 🙂 I am going to make something similar this weekend but using a marrow, that I was given – it is huuuge! I hope it will work, and I am going to boil the jars with pickles so they’ll keep longer.

    • Hanna says:

      I didn’t knwo it was known as Swedish salad in Poland, how interesting! I’m sure pickled marrow will be deliscious, have to try that one day.

      • Karolina says:

        I have done my marrow yestarday with vinegar (I have found pickling one, but only 6% strong), sugar, fresh dill and chilli. 🙂 Looks good, left it in a sterilised jars and will try it in next couple of weeks. 🙂

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