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a plateful of thinly sliced pickled cucumbers called pressgurka in Sweden.

Swedish Cucumber Salad

A delcious sweet and sour salad that is always served with their famous meatballs
Course Side Dish
Cuisine Swedish
Prep Time 10 minutes
pickling time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 48kcal
Author Darlene at International Cuisine


  • 1 large cucumber
  • 1 tsp salt
  • 1/2 cup water
  • 2 Tbsp vinegar white
  • 3 Tbsp Sugar
  • 1 Tbsp parsley chopped
  • 1 tsp caraway seeds optional
  • 1 tsp black pepper


  • Wash and slice the cucumber as thinly as you can or use a mandolin
  • Put the cucumber slices in a colander and sprinkle with salt and place a plate with something heavy on it to press the cucumbers. Let sit for about 10 minutes.
  • While the cucumbers are sitting you can whip up the pickling sauce.
  • In a sauce pan put all the remaining ingredients except the parsley into the pan and warm up until the sugar is dissolved. Remove from stove and stir in the parsley.
  • Squeeze or press out any excess liquid from the cucumbers and put the cucumbers in a shallow dish or jar.
  • Pour over the pickling sauce and put in refrigerator for at least one hour before serving
  • These will last several days in an airtight container in the fridge.


Calories: 48kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 585mg | Potassium: 95mg | Fiber: 1g | Sugar: 10g | Vitamin A: 135IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg