Pressed Pickles

Being in Medical School is kind of a full-time gig, that’s why in the Summer when things have slowed down for a little while I like to take advantage of the time I have been given and to cook. Since some days are hectic – well most days are long at the very least – I can’t always cook from scratch that day, so instead of eating from a vending machine or the kiosk at the hospital I like to prepare my own lunches and snacks in advance. That’s why I have such a love of things that preserve well, and I can’t wait to get a larger pressure cooker so I can get into canning. I love to use Sundays to cook, with several pots on the stove while I sit and roll dumplings in front of the TV.  This is a tip for a really easy preserve you can do yourself, although classic Swedish in this form what American Sandwich doesn’t need the crisp bite of a pickle! Instead of getting all crazy and run off at the thought of boiling brine and canning pickles, hear me out because this takes minutes!

Pressgurka means pressed cucumber in Swedish, and what you want to do is get a cucumber and slice it really thin so you can press some of the water out. Then pour a mixture of herbs, salt, pepper, sugar, and 12% glacial acetic acid. From Wikipedia I have learned that vinegar is 5% acetic acid, but you need something stronger like a 12% glacial acetic acid or you can water down a stronger acetic acid to 12%.

I made the most delicious sandwich with mine! Roast beef, feta, and the pickled cucumber with some pepper and chopped green onions.

Pressed pickles

1 large cucumber, thinly sliced

2 tbs 12% glacial acetic acid

1/2 tsp salt

1/2 tbs sugar (or up to 2 tbs depending on how sweet you would like them)

1/2 (1 dl) cup water

4 tbs chopped parsley

7 black peppercorns

ground pepper to taste

  1. Slice the cucumber thinly, consider using a mandolin or cheese slicer. Spread out on two plates, layering is fine. 
  2. Stack the plates, place another plate on top and weight down. After 3o minutes let the drained water pour off. 
  3. Mix all the other ingredients. Place the cucumbers in a bowl or a container suited for storage, and pour the pickling liquid over the cucumber. 
  4. Let the cucumber marinate for at least 1 hour prior to serving. Store in refrigerator. 
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