Nordic cucumber salad
June 29, 2026 · 1 min read
Gurksallad — quick-pickled cucumber salad — is the fresh, sharp counterpoint that turns up next to so many Nordic meals. It's barely a recipe: thin cucumber slices in a light sweet-and-sour brine with dill, chilled until they soften slightly. Against rich plates like Swedish meatballs or fried fish, that bright acidity is exactly what's needed.
The whole trick is slicing the cucumber thin so the brine works fast and the slices go pleasantly floppy rather than watery.
Ingredients
- 1 English cucumber, very thinly sliced
- 1/3 cup white or apple cider vinegar
- 1/3 cup water
- 2 tablespoons sugar (or a little honey)
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 2 tablespoons fresh dill, chopped
Steps
- Slice the cucumber as thinly as you can — a mandoline helps. Lay the slices in a shallow dish.
- Whisk the vinegar, water, sugar, salt, and pepper until the sugar dissolves.
- Pour the dressing over the cucumber and stir in the dill.
- Press the cucumbers down so they're submerged, cover, and chill at least 30 minutes (longer is better).
- Stir before serving and lift the cucumbers out of the brine onto the plate.
Notes and swaps
A mandoline gives the thin, even slices that make this; otherwise slice as carefully as you can with a sharp knife. Use less sugar (or a little honey) for a sharper, more savory pickle. It keeps a few days in the fridge and only gets better, so make extra. Red onion slivers are a nice addition, and it doubles as a fresh topping for smørrebrød.
Tell Nordic Diet Companion "cucumber salad with meatballs" and it reflects how the meal fits your Nordic pattern.