Gurksallad

Name: Gurksallad
Yield: 4
Cuisine: Sweden
Ingredients: Large Cucumber, thinly sliced — 1; White vinegar — 4 tbsp; Sugar — 3 tbsp; Water — 4 tbsp; Salt — 0.5 tsp; Fresh dill, chopped — 1 tbsp; White pepper — a pinch

The Quirky Foodster Team

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Servings

Ingredients

Large Cucumber, thinly sliced — 1
White vinegar — 4 tbsp
Sugar — 3 tbsp
Water — 4 tbsp
Salt — 0.5 tsp
Fresh dill, chopped — 1 tbsp
White pepper — a pinch

Method

Slice the cucumber as thinly as possible, ideally with a mandoline.
Whisk together vinegar, sugar, water and salt until the sugar dissolves.
Pour the dressing over the cucumber slices and toss to coat.
Let stand in the refrigerator for at least 20 minutes.
Sprinkle with fresh dill and a pinch of white pepper before serving.

Introduction: Thin, translucent slices of cucumber in a sweet-tangy vinegar dressing, Gurksallad is a near-universal accompaniment on Swedish tables, especially alongside meatballs, herring or Midsummer spreads.

Cultural Background: Thin, translucent slices of cucumber in a sweet-tangy vinegar dressing, Gurksallad is a near-universal accompaniment on Swedish tables, especially alongside meatballs, herring or Midsummer spreads.

Tips: Salting the cucumber slices for 10 minutes and squeezing out excess water first gives an even crisper result. Slice as thinly as possible for the classic delicate texture.

Variations: Add thinly sliced red onion for extra bite. This dish is naturally vegan as written.

Storage: Refrigerate in an airtight container for up to 2 days; texture softens over time.

Reheating: Not applicable — served cold.

Nutrition: 40 kcal | Protein 0.5 g | Carbs 9 g | Fat 0 g

FAQs:

Q: Why does the cucumber need to rest?

A: Resting allows it to absorb the sweet-sour dressing and softens slightly for the classic texture.

Q: What is it traditionally served with?

A: Swedish meatballs, pickled herring, or any rich meat dish.