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Quick Swedish Pickled Cucumbers in a jar next to peppercorns and fresh dill sprigs.

Quick Swedish Pickled Cucumbers

An easy recipe for Scandinavian-style fresh pickled cucumbers with dill.  
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Course: condiments
Cuisine: Nordic, Scandinavian, Swedish
Keyword: easy pickled cucumbers, pickling cucumbers, quick pickled cucumbers
Prep Time: 5 minutes
Cook Time: 10 minutes
rest: 30 minutes
Total Time: 15 minutes
Servings: 10 servings (one quart size jar of pickles)
Calories: 29kcal
Author: Kristi


  • 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


  • 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.


Winter variation:  Omit the dill and the peppercorns and add 10-12 allspice berries to the brine instead.


Calories: 29kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 235mg | Potassium: 47mg | Fiber: 1g | Sugar: 5g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg