Quick‑pickled cucumbers are a beloved part of Nordic cuisine, and the Swedish versions (known as pressgurka or ättiksgurka) have a loyal following. These thin‑sliced cucumbers are salted, lightly pressed and then soaked in a simple brine of vinegar, sugar and herbs. Fans love them for their tangy‑sweet flavour and crisp texture; they brighten savoury dishes without the lip‑puckering tartness of fermented dill pickles. Because the cucumbers are pickled quickly and are meant to be eaten within days, the natural cucumber taste stays front‑and‑centre, and the vinegar acts as a palate cleanser.
Why many say they taste better than other pickles
Pickled cucumbers come in many varieties. Traditional dill or kosher dills ferment in a salt brine for weeks; sour pickles ferment without vinegar and develop a tangy, lip‑puckering flavour. Dill pickles are now usually vinegar‑based, but they still require canning or long curing, which softens the cucumbers. Swedish quick‑pickled cucumbers, by contrast, are ready within hours. Thinly sliced cucumbers are salted and pressed to draw out water, then covered with a hot brine of vinegar, sugar and spices. The result is a crisp bite with a balanced sweet‑and‑sour flavour rather than the sharp acidity of fermented pickles. Many people find this freshness and crunch more appealing than the complex but sometimes overpowering flavours of long‑fermented dill pickles.
Another reason for their popularity is versatility. Quick pickles require no canning, and a small batch can be made in minutes. They are best eaten within a week, so they always taste fresh. The briny sweetness complements rich Nordic dishes like meatballs and gravlax and even works with sandwiches and salads.
Swedish-Style Quick‑Pickled Cucumbers
Ingredients
Method
- Prepare the cucumbers. Slice one large English cucumber very thinly (about 1/8 inch thick). You can use a mandolin, cheese slicer or sharp knife. Place the slices in a bowl or jar with the chopped dill.
- Salt and press (optional but traditional). Layer the cucumber slices with a sprinkle of salt and press them under a second bowl or plate for 10 minutes. Pressing extracts excess water, allowing the cucumbers to absorb flavour and stay crisp.
- Make the brine. In a saucepan, combine equal parts vinegar and water (about 1 cup each), ¼ cup sugar and 1 teaspoon coarse salt. Add 1 teaspoon peppercorns and any other whole spices you like. Bring the mixture to a simmer until the sugar dissolves.
- Pickle. Pour the hot brine over the cucumbers and dill in the jar. Let the mixture cool to room temperature, then cover and refrigerate for at least 30 minutes. The pickles will develop more flavour after a few hours and are best eaten within 5–7 days.
- Serve. Use tongs or a fork to lift the slices from the brine. Drain them briefly before serving so they stay crisp.
Modern twists & variations
Swedish quick‑pickled cucumbers are a canvas for creativity. Across the Nordic region and in modern kitchens worldwide, cooks tweak the brine and aromatics to suit the season or the dish they accompany.
- Winter variation: In Sweden, when fresh dill is scarce, allspice berries replace dill and peppercorns. This version is sometimes called a “winter pickle” or vintergurka and has a warm, slightly sweet aroma.
- Mustard seeds & juniper: Adding mustard seeds or juniper berries gives the pickles a complex, forest‑like aroma. Juniper pairs especially well with game meats.
- Herb swaps: Parsley and caraway are popular alternatives to dill. A mixture of dill, parsley and chives creates a more herbaceous pickle.
- Vinegar variations: Wine vinegar (white, red or champagne) makes a softer, less sharp brine. Apple‑cider vinegar adds fruitiness, while traditional ättika (12 % acetic acid) yields a more intense pickle.
- Sweet‑spicy variation: A pinch of white pepper or pink peppercorns and a little more sugar makes the pickles closer to Asian sweet‑sour pickles; add star anise for a subtle licorice note.
How to enjoy Swedish pickled cucumbers
Swedish-style quick-pickled cucumbers are the little green sidekick that make so many Nordic dishes taste brighter. They add crunch, freshness and a gentle sweet-sour kick that balances richer, buttery flavors.
Here are some delicious ways to serve them:
- Swedish Meatballs (Köttbullar) – A very typical combo: creamy mashed potatoes, meatballs with gravy, lingonberry jam and a small pile of these crisp cucumbers on the side. The acidity cuts through the richness beautifully.
- Wallenbergare – These luxurious, extra-tender veal patties are rich and mild in flavor. A spoonful of pressgurka on the plate adds welcome brightness and texture.
- Biff à la Lindström – Beetroot-studded beef patties already have a lot of personality; quick-pickled cucumbers bring even more freshness and crunch to the plate.
- Korv Stroganoff – The creamy, tomato-based sausage stew and rice or potatoes can feel quite heavy on their own. A side of crisp cucumbers instantly lightens the whole meal.
- Karelian Hot Pot (Karjalanpaisti) – This slow-cooked Finnish meat stew has simple, honest flavors. Serving it with boiled potatoes and a bowl of pickled cucumbers on the table adds a lovely contrast.
- Finnish meat pies (Lihapiirakka) – Whether you serve them hot or at room temperature, a spoonful of cool, tangy cucumbers on the side works like a quick little salad.
- Simple pork dishes – Pan-fried pork chops, oven-roasted pork loin or leftover cold pork slices all benefit from a bright, vinegary side.
- On open-faced sandwiches – Layer them on top of cheese, cold cuts, leftover meatballs or salmon on rye bread for an easy Scandinavian smörrebröd-style lunch.
You can also treat them as an everyday side salad: add a small bowl of cucumbers to the table whenever you serve meat, fish or creamy potato dishes, and let everyone help themselves.
Other pairings
Pressgurka also shines alongside Danish hot dogs or bratwurst, tucked into burgers, or piled onto gravlax and smoked salmon platters. The briny slices can be chopped into remoulade or stirred into potato salad. Because the acidity acts as a palate cleanser, they’re a versatile condiment that travels well from the Swedish midsummer table to picnic baskets.
Storage and shelf‑life
Quick‑pickled cucumbers are not shelf‑stable and should always be refrigerated. Since they never undergo heat processing, they remain crisp but are perishable. The pickles taste best within five to seven day; after that they gradually lose crunch. Always keep them submerged in brine and use a clean utensil to avoid introducing bacteria. If you make a large batch, consider dividing it into smaller jars so you don’t expose the whole batch to air repeatedly.
Conclusion
Swedish‑style quick‑pickled cucumbers are proof that simple ingredients and a short preparation time can create a condiment with big flavour. Their crisp texture and harmonious sweet‑sour profile make them a favourite accompaniment to classic Nordic dishes and modern meals alike. By adjusting the herbs, spices or vinegar, you can craft your own variation—from juniper‑scented winter pickles to asian-inspired sweet‑hot versions. Whether you’re hosting a smörgåsbord or just looking to brighten a weeknight dinner, a jar of pressgurka in the fridge brings a taste of Sweden to your table.