Zutaten für Swedish Cucumber Salad Pressgurka
- 2 pounds cucumbers
- 2 tablespoons chopped fresh parsley
- Ground Black Pepper
- 1 teaspoon salt
- 1/4 cup (50g) granulated sugar
- 1/2 cup (120ml) strong white distilled vinegar (12%)
- Caraway Seed
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Zubereitung von Swedish Cucumber Salad Pressgurka
- Thinly slice 2 pounds of cucumbers using a mandoline slicer or sharp knife. Aim for slices as thin as possible.
- Gently layer the cucumber slices in a large bowl.
- In a separate bowl, whisk together 1/2 cup (120ml) of strong white distilled vinegar (12%), 1/4 cup (50g) granulated sugar, 1 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons chopped fresh parsley.
- Pour the vinegar mixture evenly over the cucumbers, ensuring all slices are coated.
- Place a smaller bowl or plate on top of the cucumbers. Add a weight on top of the plate (e.g., a can of beans or a jar of water). This will press out excess liquid. Let it sit at room temperature for 30 minutes.
- After 30 minutes, remove the weight and gently stir the salad. Refrigerate for at least 30 minutes to allow the flavors to meld and the cucumbers to chill. Best served cold!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
31g
Fat
0g
Carbs
3g
Recipe Tags (Choose a tag and find related recipes!)
Danish Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Healthy Condiments Etc Vegetables Scandinavian Easy European No Cook Beginner Cook Dinner Party Low Fat Picnic Vegetarian Swedish Norwegian Dietary Low Cholesterol Low Saturated Fat Low Calorie Low Carb Garnishes Inexpensive Low In Something Taste Mood Savory To Go Technique 4 Hours Or Less
