Quick Swedish Pickled Cucumbers are a classic, straightforward element of Nordic cooking. In Scandinavia, pickling preserves the harvest for the long, cold months, and this quick version delivers crisp, tangy cucumbers without the fuss of traditional canning.
This easy recipe comes together in minutes and brings bright, briny flavor to open-faced sandwiches, meatballs, gravlax, roasted vegetables—or simply eaten straight from the jar.
In Sweden, quick pickled cucumbers—often called pressgurka or ättiksgurka—are a beloved accompaniment to many savory dishes. Their tangy-sweet flavor and crisp texture cut through richer foods and are a frequent presence on smörgåsbord spreads, holiday tables, and everyday meals.
Try these pickles beside Swedish meatballs, tucked into a Danish hot dog, or served with a slice of Swedish cheese pie. They also make a fresh, zesty addition to a Midsummer spread.
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Ingredients
- Cucumber – An English (seedless) cucumber works well for its thinner skin and milder seeds, but any cucumber is fine.
- Distilled white vinegar and water – These form the brine base.
- Sugar – Balances the acidity with a touch of sweetness.
- Salt
- Peppercorns
- Chopped fresh dill
See the recipe card below for exact amounts and detailed instructions.
Variations
Add different whole spices – For a more complex profile, add mustard seeds, allspice, or juniper berries to the brine while keeping the overall Scandinavian character.
Winter variation – If fresh dill isn’t available, omit the dill and peppercorns and use 10–12 whole allspice berries in the brine instead for a warm, aromatic alternative.
How To Make Quick Swedish Pickled Cucumbers
- Step 1: Slice the cucumber very thin (about 1/8 inch or thinner) for the best texture and flavor absorption.
- Step 2: Chop the dill and place it with the cucumber slices in a quart-sized Mason jar.
- Step 3: In a saucepan, heat vinegar, water, sugar, salt, and peppercorns until the mixture just begins to simmer and the sugar dissolves.
- Step 4: Pour the hot brine over the cucumbers and dill in the jar. Let the jar cool to room temperature, then seal and refrigerate. Allow at least 30 minutes before serving; they’ll keep in the fridge for about a week, best during the first 5–7 days.
FAQs
Quick pickles are not shelf-stable. Keep them submerged in their brine in a tightly sealed container in the refrigerator.
They’re best within 5–7 days, when they remain crisp. Flavor persists longer but the cucumbers will gradually soften.
How to Serve Swedish Pickled Cucumbers
- Brighten open-faced Nordic sandwiches (smørrebrød) — a smear of pâté, cream cheese, or hummus on rye topped with pickle slices is simple and delicious.
- Make remoulade — chopped pickles feature in Danish remoulade, a tangy condiment that pairs beautifully with fries, hot dogs, and fish bites.
- Serve with Swedish meatballs — pickles add a refreshing contrast to rich meatballs and gravy; don’t forget lingonberry sauce for the full experience.
- Pile them on Danish hot dogs, sausages, burgers, or use as a crisp salad garnish.
These quick Scandinavian condiments are an easy way to add Nordic flavor to your meals year-round. If you enjoy this pickle recipe, try other simple condiments like no-cook lingonberry sauce, spicy pickled beets, or a warm mustard-dill sauce to complement fish and poultry.
If you try this Quick Swedish Pickled Cucumbers recipe, please leave a star rating and a comment to let me know how it turned out. I love hearing from readers!
Recipe
Quick Swedish Pickled Cucumbers
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Ingredients
- 1 large cucumber preferably an English cucumber, sliced thin
- 2 tablespoons chopped fresh dill
- 1 cup distilled white vinegar
- 1 cup water
- ¼ cup granulated sugar
- 1 teaspoon black peppercorns
- 1 teaspoon coarse salt
Instructions
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Place the sliced cucumbers and chopped dill in a quart-size Mason jar.
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Heat the vinegar, water, sugar, salt, and peppercorns in a saucepan over medium heat until simmering and the sugar dissolves.
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Pour the hot brine into the jar over the cucumbers and dill. Let sit at room temperature for at least 30 minutes before using. If not eating immediately, allow the jar to cool, then cover and refrigerate. Best within a week.