Fresh cucumber with dill

Färsk gurka med dill

A dish of cucumber with 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


Recipe summary for a Swedish style cucumber salad with dill 


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 sugar
2 tbsp dill, finely chopped
2 tbsp white wine vinegar
  salt and pepper


Cucumber being sliced as thinly as possible

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.


printer copy sb  printer version.pdf

Phone and tablet h32  phone & tablet version.pdf 

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