Pickled Mini Cucumbers (Pressgurka)

Cuisine: Swedish

Courses: Side Dish

Difficulty: Beginner

Servings: 8

Dietary: Cucumbers, Pickled + Preserved, Pickled Cucumbers

Description

Pressgurka made with mini cucumbers brings the same crisp, sweet-tart balance as the classic — 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

4 mini 4–5 cucumbers, thinly sliced
1 tsp kosher salt

Pickling Liquid

½ cup white vinegar (or distilled vinegar)
½ cup water
¼ cup sugar
½ tsp white pepper
1–2 tbsp fresh dill, finely chopped

Instructions

1
Slice mini cucumbers very thinly (a mandoline works well).
2
Place slices in a bowl and sprinkle with salt. Toss gently and let sit 10–15 minutes.
3
Drain and gently squeeze to remove excess moisture.
4
In a small bowl, whisk vinegar, water, sugar, and white pepper until dissolved.
5
Add cucumbers and dill to the pickling liquid and toss to coat.
6
Cover and refrigerate at least 1 hour before serving.

Note

Make-Ahead Notes

Best after 2–4 hours once flavors meld.
Keeps well refrigerated for 2–3 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.

Keywords: pressgurka, Swedish pickled cucumbers, mini cucumber pickles, Julbord sides, Scandinavian pickles, Swede Dish holiday recipes