Quick Swedish Pickled Cucumbers
Quick Swedish Pickled Cucumbers are a simple, essential part of Nordic cuisine. In Scandinavia, pickling is a time-honored way to preserve fresh vegetables through the long, dark winters-but you don't need to spend hours canning to enjoy these crisp, tangy bites.
This easy, no-fuss recipe comes together in just minutes and adds bright, briny flavor to everything from open-faced sandwiches to meatballs, gravlax, and roasted vegetables. Or enjoy them straight from the jar - I won't judge.
In Sweden, quick pickled cucumbers-often called pressgurka or ättiksgurka-are a beloved accompaniment to a variety of savory dishes. Their tangy-sweet flavor and crisp texture add balance to richer dishes and are a staple on traditional smörgåsbord spreads, holiday tables, and everyday family meals.
Looking for ways to enjoy your pickled cucumbers? Try them alongside my Swedish Meatballs with Gravy, tucked into a Danish Hot Dog or served next to a slice of Swedish Cheese Pie. They also make a perfect addition to a Midsummer Menu!
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Ingredients
- Cucumber - I prefer an English cucumber (sometimes called a seedless cucumber) for this recipe. It has fewer, less prominent seeds and a thinner peel than a regular cucumber. But feel free to use what you have available as both varieties will work just fine.
- Distilled White Vinegar and Water - A combination of white vinegar and water form the liquid brine in this recipe.
- Sugar - Sugar brings a bit of sweetness and balances out the acidity in the vinegar.
- Salt
- Peppercorns
- Chopped Fresh Dill
See the recipe card for exact amounts and detailed instructions.
Variations
Add more/different whole spices - Keeping the recipe in line with Scandinavian flavors, consider adding mustard seeds, allspice or juniper berries to the brine.
Eliminate the dill - My favorite winter variation (when fresh dill isn't widely available) is to omit the dill and the peppercorns and add about 10-12 whole allspice berries to the brine instead.
How To Make Quick Swedish Pickled Cucumbers
- Step 1: Slice your cucumber thinly (â…› of an inch thick or less).
- Step 2: Chop the dill and add both to a quart-sized Mason jar.
- Step 3: Heat the vinegar, water, salt, sugar and peppercorns in a saucepan until the mixture just begins to boil.
- Step 4: Pour the vinegar mixture into the jar with the cucumbers and dill. Let cool to room temperature. Cover and refrigerate until you are ready to enjoy.
FAQs
Unlike pickles that have gone through a traditional canning process to become shelf stable prior to opening, quick pickles need to be stored in their brine, tightly sealed in the refrigerator.
These Quick Swedish Pickled Cucumbers are best enjoyed within the first 5-7 days. They will still have good flavor but will begin to lose their crunch over time.
How to Serve Swedish Pickled Cucumbers
- Use them to brighten up your Nordic open face sandwiches (smørrebrød or smörgås)! This can be as simple as a smear of paté, cream cheese or hummus on rye crispbread topped with a few crisp, delicious pickle slices.
- Make a batch of Easy Danish Remoulade Sauce. This zesty, traditional condiment features a unique combination of chopped pickles, capers and curry powder. Once you give this delicious sauce a try, it's bound to become a new favorite. It's perfect with fries, and SO delicious on hot dogs, with these pickled herring bites and on open sandwiches (smørrebrød) of all kinds!
- Serve them alongside Swedish meatballs (either a classic recipe or these Vegetarian Swedish Meatballs). Don't forget the lingonberry sauce!
- Pile them high on Danish Hot Dogs, or any other brat, sausage or hamburger situation you've got going.
Including some easy Scandinavian condiment recipes (like these pickles) in your repertoire is an easy way to bring Nordic flair to your table all year long. Looking for more condiments or sauces to try? I've got several here on the blog:
If you tried this Quick Swedish Pickled Cucumbers recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Quick Swedish Pickled Cucumbers
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
- Place sliced cucumbers and dill in a quart-size mason jar.
- Heat remaining ingredients in a saucepan over medium heat until simmering.
- Pour vinegar mixture into the jar with the cucumbers and dill. Let sit at room temperature for at least 30 minutes before using. If you are not eating them immediately, cover and refrigerate the cucumbers once the mixture has cooled to room temperature. The cucumbers are best fresh but will keep in the fridge for a week.
I've been making these pickles for a couple of years, ever since my son fell in love with Swedish food. He agrees these taste like the real thing. Friends have asked for the recipe once they taste them, and a small jar is always welcome hostess gift. I'd like to suggest that if you don't care about the crunch factor (I don't) these pickles will last for weeks in the fridge. I have no idea when they become inedible because a batch is always gone before then! Also, you can easily play with the ingredients to get a stronger dill taste, or a sweeter pickle. I love the recipe!
Thanks so much for your feedback! I'm so glad these pickles have become a well-loved staple at your house!
Kristi
This tasted so good I could have eaten the whole thing. It didn't even taste like cucumbers or anything close to pickles. I can't explain the taste, but it sas deceptively delicious.
Thanks, Leonard!
Hi Kirsti, how many percent is the vinegar? We've got 5% and 10% here.
Hi Alex,
We have 4-6% so 5% should be perfect!
Kristi
Thank you Kirsti! They are delicious!
Glad you enjoyed them, Alex!
Delicious, and easy to prepare!
Thanks for your comment, Jennifer! So glad you enjoyed them.
Kristi
Quick and easy recipe that went well with the Swedish meatballs and egg noodles.
Thank you.
The perfect addition to our smörgåsbord presentation! And delicious! Mycket bra! Just like grandma’s!
Hi Darcie,
Thanks so much for your comment! So glad you enjoyed them.
Kristi
Addicted! Love this recipe and am giving pints for Christmas gifts!
Hi Nancy,
Yay! Lucky friends of yours!
Kristi
Can you decrease or omit the sugar?
Hi Jeanne,
Thanks for your question. Sure! I think either way would work, but they might be a bit on the acidic side if you don't add any sugar at all. Hope this helps!
Kristi
Can't wait to make them.
Hi Beverly,
Yay! You are going to love them! So fresh and simple.
Kristi
These were super easy and tasted just like the ones I've had in Sweden. Thank you!!
So glad you enjoyed them!
Kristi