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Crisp, thinly sliced cucumbers in a sweet and tangy brine with fresh dill. This classic Swedish side salad, Pressgurka, is the perfect refreshing counterpoint to rich dishes like meatballs and gravy.
For 4 servings
Slice and Salt the Cucumbers
Prepare the Pickling Brine
Press the Cucumbers and Combine
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Crisp, thinly sliced cucumbers in a sweet and tangy brine with fresh dill. This classic Swedish side salad, Pressgurka, is the perfect refreshing counterpoint to rich dishes like meatballs and gravy.
This swedish recipe takes 105 minutes to prepare and yields 4 servings. At 58.32 calories per serving with 0.86g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Chill and Serve
Add 1/4 of a red onion, sliced paper-thin, along with the cucumber for a sharper flavor.
Include 1 tablespoon of finely chopped fresh parsley along with the dill for a more complex herbal note.
Add a pinch of red pepper flakes to the brine for a subtle touch of heat.
Try using apple cider vinegar instead of white vinegar for a fruitier, slightly milder tang.
Cucumbers are composed of about 95% water, making this salad a delicious and refreshing way to contribute to your daily fluid intake.
With very few calories per serving, Pressgurka is an ideal side dish for weight management and healthy eating, allowing you to add flavor and volume to a meal without significant calories.
The white vinegar used in the brine can help support healthy digestion. Acetic acid, the main component of vinegar, may help the body absorb minerals from food.
A typical serving of Pressgurka (about 1 cup) contains approximately 40-50 calories, making it a very light and low-calorie side dish.
Yes, Pressgurka is a healthy side dish. It's primarily made of cucumber, which is hydrating and low in calories. The vinegar can also offer digestive benefits. However, it does contain sugar, so it should be enjoyed in moderation as part of a balanced diet.
Stored in an airtight container, Pressgurka will last for up to 4 days in the refrigerator. The cucumbers will soften slightly over time but will still be delicious.
Fresh dill is highly recommended for its bright, distinct flavor. If you must use dried, use about 1 tablespoon of dried dill weed, but the final taste will be different from the traditional version.
Soggy cucumbers are usually the result of not removing enough water. Ensure you let the cucumbers sit with salt for at least 30 minutes and then press them firmly to squeeze out as much liquid as possible before adding the brine.
Yes, you can adjust the sugar to your preference. The sugar balances the acidity of the vinegar, so reducing it will result in a tangier salad. You can start with half the amount and add more to taste.
