Pickled Mini Cucumbers (Pressgurka)
Description
Pressgurka made with mini cucumbers brings the same crisp, sweet-tart balance as the classic โ just in a more refined, bite-sized form. Thinly sliced and lightly pickled with vinegar, sugar, and dill, these petite cucumbers add freshness and contrast to rich holiday dishes like Swedish meatballs and roast beef. Simple, essential, and perfectly scaled for the Julbord.
Ingredients
Pickling Liquid
Instructions
-
Slice mini cucumbers very thinly (a mandoline works well).
-
Place slices in a bowl and sprinkle with salt. Toss gently and let sit 10โ15 minutes.
-
Drain and gently squeeze to remove excess moisture.
-
In a small bowl, whisk vinegar, water, sugar, and white pepper until dissolved.
-
Add cucumbers and dill to the pickling liquid and toss to coat.
-
Cover and refrigerate at least 1 hour before serving.
Note
Make-Ahead Notes
- Best after 2โ4 hours once flavors meld.
- Keeps well refrigerated for 2โ3 days.
- Stir gently before serving.
Serving Notes
- Serve chilled in a small glass or ceramic bowl.
- Perfect alongside Swedish meatballs, roast beef tenderloin, and creamy potatoes.
- Petite slices keep the Julbord visually light and balanced.
pressgurka, Swedish pickled cucumbers, mini cucumber pickles, Julbord sides, Scandinavian pickles, Swede Dish holiday recipes
