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Pressgurka
Pressgurka: Swedish thin cucumber pickle in vinegar, sugar and parsley
Pressgurka, 'pressed cucumber', is the quick, sweet-sour cucumber pickle that goes with Swedish meatballs, fish, roast chicken and the Christmas julbord: very thin cucumber slices salted and pressed to soften, then covered in a light vinegar-sugar brine and scattered with parsley. A common mistake is skipping the press, which leaves the slices stiff and the brine watery. Chef's tip: slice on a mandoline as thin as paper, salt for 10 minutes and squeeze gently before adding the brine.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 6
Ingredients
For the pickle
- 1 cucumbervery thinly sliced
- ½ tsp salt
- 2 tbsp white vinegar (12%)or 6 tbsp white wine vinegar
- ½ cup water
- 3 tbsp sugar
- 1 pinch white pepper
- ⅓ oz flat-leaf parsleychopped
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Method
0/3 doneStep 2: Stir 2 tbsp white vinegar (12%), ½ cup water, 3 tbsp sugar and 1 pinch white pepper until the sugar dissolves.
Step 3: Pour over the cucumber, add ⅓ oz flat-leaf parsley and chill for 20 minutes before serving.
20 min
Nutrition per serving
- Calories
- 40 kcal
- Protein
- 0 g
- Carbs
- 9 g
- Fat
- 0 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pressgurka take?
- About 15 minutes in total.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of cucumber?
- Courgette, same weight (in salads, use young ones).
- What can I use instead of white vinegar (12%)?
- Cider vinegar or rice vinegar, same amount.
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