1 fresh cucumber
½ tsp of salt

2 tablespoons Ättika* (12%)

100 ml water (100ml or approx. ½ cup)

2 tablespoons sugar

½ tsp white pepper

2 tablespoons chopped parsley

Slice the cucumber thinly with a  “Mandolin” or a Swedish cheese slicer. Mix the cucumber and salt in a wide bowl, place a plate or smaller bowl over it and weight it down with something heavy. Let it lie for about 30 minutes then pour away the juice.
Mix together the Ättika, water, sugar, white pepper and chopped parsley. Stir until the sugar has dissolved and pour over the cucumber. Let it stand for at least one hour in the fridge before serving.


*Ättika cannot be replaced by vinegar. Abroad you would probably find that ättika is mostly used for cleaning, descaling, etc. It is called acetic acid. The Ättika we use for cooking – 12% (Ättiksprit) or 24% – is diluted, so make sure to check the concentration of the acetic acid you buy it and dilute it with water.

For more about Jessica Dölling-Gripberg’s Swedish recipes and traditions, events and activities, visit her website






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