Fresh cucumber with dill
Färsk gurka med dill
Cucumbers play an important part in Swedish cuisine and are frequently served with both hot and cold food. Pressgurka (pressed cucumber), where the cucumber is thinly pressed and lightly pickled, is perhaps the most popular, but this is a quicker alternative. John Duxbury
If you are buying cucumber in a supermarket see if they have an outdoor cucumber (usually called a ridge cucumber) as they are sweeter, heavier, crisper and have more flavour than the long straight cucumbers that dominate the shelves. Although ridge cucumbers are shorter and more expensive it is worth paying the little bit extra for this dish.
|1||cucumber, preferably a ridge cucumber|
|2 tbsp||dill, finely chopped|
|2 tbsp||white wine vinegar|
|salt and pepper|
1. Slice the cucumber as thinly as possible using a sharp knife, mandolin, food processor or a Swedish style cheese slicer, as shown above.
2. Place in a colander and sprinkle with salt. Leave to stand for 10 minutes.
3. Rinse the cucumber under cold water to remove the salt, then pat dry with kitchen towel.
4. Place in a bowl and add the sugar, dill, vinegar, some pepper and 2 tbsp cold water. Set aside for 5 minutes or so or until required.
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