Pickles are an essential accompaniment to any meal across Scandinavia.
What makes these cucumber pickles different from their western counterpart is that they are sliced very, very thin and then salted to release some of the cucumber's water. The cukes are then added to a sweet and sour brine (sugar, white vinegar, water) that has been infused with caraway seeds and left to chill until ready to serve.
To learn more, read our story "A Midsummer Night's Feast."
Pressgurka (Pickled Cucumber)
Recipe from the Tasting Table Test Kitchen
Yield: 2½ cups
Prep Time: 10 minutes, plus chilling time
Cook Time: 5 minutes, plus chilling time
Total Time: 15 minutes, plus chilling time
1 cup white vinegar
1 cup sugar
½ cups water
1 teaspoon caraway seeds, coarsely ground
2 English cucumbers, unpeeled and thinly sliced
2 tablespoons kosher salt
1. Boil the vinegar, sugar, water and caraway seeds in a medium saucepan over medium-high heat until the sugar dissolves, about 5 minutes. Allow the pickling liquid to cool to room temperature before straining though a fine sieve.
2. Meanwhile, in a large mixing bowl, toss the cucumbers with the salt and let sit for 10 minutes.
3. Using your hands, squeeze the cucumbers to release any excess liquid. Transfer the cucumbers to the pickling liquid and stir. Chill the cucumbers for at least 2 hours before serving.