Swedish Cucumber Salad Food

SWEDISH PICKLED CUCUMBERS

Steps:

• Put sliced cucumbers into a bowl.
• Stir vinegar, sugar, water, and salt together in a separate bowl to dissolve the sugar and salt; pour over the cucumbers. Sprinkle parsley over the cucumbers.
• Refrigerate cucumbers 3 hours to overnight.

SWEDISH SALAD

Steps:

• Marinate vegetables and egg in French dressing for at least 1 hour, then drain.
• Blend mayonnaise with lemon juice, dill, salt and pepper.
• In a large bowl, stir dressing with vegetables.

SWEDISH PICKLED CUCUMBER SALAD (INLAGD GURKA)

Steps:

• Wash and dry cucumber. Slice very thinly without peeling. Place in serving dish.
• Mix together, vinegar, water, salt, pepper, and sugar. Pour this over cucumbers. Sprinkle with optional dill.
• Let stand 2-3 hours in refrigerator before serving.

SWEDISH CUCUMBER SALAD - PRESSGURKA

Steps:

• Cut cucumbers into the thinnest possible slices.
• Arrange slices in a bowl.
• Whisk together the white distilled vinegar, sugar, salt, pepper and parsley.
• Pour over the cucumbers.
• Place a plate with a weight over the cucumbers to squeeze out the liquid.
• Chill for 1 hour.

30 BEST SCANDINAVIAN RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Scandinavian dish in 30 minutes or less!

SWEDISH CUCUMBER SALAD

Steps:

• Peel the cucumbers and slice them thin.
• Sprinkle the cucumbers with 1 tsp salt and let stand 30 minutes. Drain.
• Combine sour cream, vinegar, chives, dill, sugar and pepper. Pour over cucumbers. Add salt, if needed, to taste.
• Chill in the refrigerator for 30 minutes.
• Arrange chilled cucumbers on bed of lettuce. Sprinkle with chopped parsley.

SWEDISH CUCUMBER SALAD

Steps:

• Wash and slice the cucumber as thinly as you can or use a mandolin
• Put the cucumber slices in a colander and sprinkle with salt and place a plate with something heavy on it to press the cucumbers. Let sit for about 10 minutes.
• While the cucumbers are sitting you can whip up the pickling sauce.
• In a sauce pan put all the remaining ingredients except the parsley into the pan and warm up until the sugar is dissolved. Remove from stove and stir in the parsley.
• Squeeze or press out any excess liquid from the cucumbers and put the cucumbers in a shallow dish or jar.
• Pour over the pickling sauce and put in refrigerator for at least one hour before serving
• These will last several days in an airtight container in the fridge.

CLASSIC SCANDINAVIAN CUCUMBER AND DILL SALAD

Steps:

• Wash and scrub the cucumber well, then slice thinly, ideally using a mandolin. Put the cucumber slices in a medium bowl and add 3 ounces vinegar, and the water, salt, and sugar, stirring as you go. Let it sit for 4-5 minutes, then drain off 2 ounces of the liquid-cucumbers release a lot of moisture. Add one additional ounce of vinegar, to taste, and stir again. Taste and adjust seasonings as needed.
• Sprinkle the dill over the salad and pack it down so all the dill is covered by liquid and let it sit until you're ready to serve.
• Stir, then serve.

SWEDISH CUCUMBER SALAD

Steps:

• Thinly slice cucumbers and optional onions.
• Combine remaining ingredients, Pour over cucumber slices and toss lightly. Refrigerate covered. Best after 24 hours.

SWEDISH PRESSED CUCUMBER SALAD

Steps:

• Place the cucumber slices in a colander and sprinkle with the salt. Cover with a plate and place something heavy on top to press them (a large can works well). Chill for 1 hour. Pour off the juices and put the cucumbers in a bowl. Combine the vinegar and sugar and pour over the top. Add pepper to taste. Chill for 1 hour.