Pickled pressed cucumber is a charming classic side dish to many Swedish recipes, including roasts, grills and, not to mention Swedish meatballs with cream sauce, mashed potatoes and lingonberries
Slice fresh cucumber thinly with a mandolin, thinnest settings. I do, however, not peel the cucumber, as I think it make a really good presentation and tastes good.
Mix with salt in a wide bowl. Place a dish and a weight (i used a mortar) over for a least 30 minutes, preferable 1-2h. When time is up, pour off the liquid and discard it. Place the drained cucumber in a jar
Mix the water, vinegar, sugar and pepper in a jar/bowl, stirring until all the sugar is dissolved. Add the chopped parsley and stir.
Pour the mixture into the jar so that the slices are covered. Optional: You can if you like, slice a few chilies and mix them with the cucumbers. Spicy and delicious. I like to do a 50:50 split and make both variants.
Seal the jar and keep in the fridge for at least an hour. Then serve and enjoy!The Joy of Cuisine
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Notes
Pickled pressed cucumber stays fresh in the refrigerator for at least 4 days.
Nutrition
Calories: 50kcal
Keyword Cucumber, Pickle, sprit vinegar, white pepper