• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Nordic Kitchen stories

Inspired by family recipes

  • Home
  • Recipes
    • Baking
    • Bread & Buns
    • Breakfast
    • Brunch
    • Cakes
    • Canapés
    • Desserts
    • Dinner
    • Drinks
    • Festive
    • Foraged Food
    • Fika
    • Fish
    • Healthy
    • Lunch
    • Main
    • Meat
    • Pickling
    • Preserving
    • Scandinavian
    • Snacks
    • Sourdough Baking
    • Soups
    • Starters
    • Vegan
    • Vegetarian
  • Bespoke Cakes
  • Events
  • About
  • Contact
  • Photography

Classic Swedish Pickled Gherkins (Västeråsgurkor)

11th September 2020 By Louise Leave a Comment

Swedish Pickled Gherkins(Västeråsgurkor)

Swedish Pickled Gherkins (Västeråsgurkor)

Pickles were always part of our meals at home, breakfast and lunch especially.  Dill and dill crowns are an integral part of Swedish pickled gherkins. They should also be both salty and sweet and definitely not too vinegary.  This is a family recipe, given to me by my grandmother, I’ve just tweaked it a little. Firstly though, I must explain that I’ve used a Swedish ingredient called ‘ättika’.

Ättika is like a really strong vinegar that has a distinctive sour taste and pungent smell. It’s commonly used for pickling and baking. Unfortunately you can’t just replace ättika with vinegar when it’s required in cooking, I’ve tried. I’m told that glacial acetic acid is very similar but I have never used it.  Ättika is however easily purchased online.  If only 24 percent is available, you’ll need to dilute it. Take half the required amount in the recipe and add the same again of water.

Delicious served on open sandwiches, especially with meats and pates.  They also work well as an accompaniment to fish tacos and of course burgers.

Gherkins ready for pickling

Gherkins for pickling

Print Recipe

Swedish Pickled Gherkins

Prep Time25 mins
Servings: 2 jars

Equipment

  • Sterilised Kilner jars

Ingredients

  • 1 kg gherkins
  • 15 g horseradish root peeled and sliced
  • 3 Dill crowns stalks sliced
  • 1 small bunch dill with stalks if you can’t find crowns just use dill
  • 425 g sugar
  • 225 ml water
  • 225 ml ättika 12% If you have 24% use 112ml and top up with 112ml water, then proceed as per the recipe.
  • 45 g salt
  • 1 bay leaf
  • 1 Tbls yellow mustard seeds
  • 1 Tbls white peppercorns

Instructions

  • Wash the gherkins well, they are quite prickly so take care. Cut the ends off the gherkins and then slice.
  • Place the slices into your sterilised jars layered with the dill, dill crowns, stalks, bay leaf & horseradish. Heat the sugar, water, salt, mustard seeds, peppercorns and ättika in a pan until it comes to the boil, simmer until the sugar and salt have dissolved. Pour over the gherkins and seal. They’re ready to eat in 10-14 days.

Notes

If you can't find dill crowns just add a little more dill.
Swedish Pickled Gherkins(Västeråsgurkor)

Swedish Pickled Gherkins(Västeråsgurkor)

Share this:

  • Print
  • Facebook
  • Twitter
  • Pinterest

Filed Under: Pickling, Preserving, Scandinavian, Vegan, Vegetarian Tagged With: nordic flavours, preserving, scandinavian, scandinavian flavours, swedish

Previous Post: « Panna cotta with Rosehip Coulis
Next Post: Mushroom & Spinach Stuffed Gem Squash »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About Louise

Hej, I'm Louise, a food enthusiast living in Marlow, Bucks, UK. Welcome to my culinary adventures in my Nordic Kitchen. Read More

Topics

  • Facebook
  • Instagram
  • Pinterest

Newsletter

Please subscribe to receive all new recipes by email.

Latest posts

Easter Salad of Quails Eggs & Hasselback Potatoes

Saffron Spiced Easter Salad

30th March 2021

Swedish Saffron and Vanilla Buns

30th March 2021

Nettle & Pine Nut Parcels with Whipped Feta

Nettle & Pine Nut Parcels with Whipped Feta

25th March 2021

Rhubarb & Ginger Cake

Rhubarb & Ginger Cake with Coconut Kefir

11th March 2021

Seared Sea Trout with Lemongrass Veloute

Seared Sea Trout with Pea & Lemongrass Velouté

5th March 2021

Footer

Follow Me on Instagram

I hope you all had a good Easter weekend and were I hope you all had a good Easter weekend and were able to catch up with family or friends after time apart. 

I just wanted to jump on here this morning to say I’m taking a little step back from Instagram for a while to dedicate time to recipe development and research. You’ll find me on stories though, I’m not completely disappearing. Hopefully you can bear with me for a few weeks. 😊
Have a great short week friends.
Easter Saturday lunch ~ scrumptious Beetroot Cured Easter Saturday lunch ~ scrumptious Beetroot Cured Gravlax with Mustard Sauce and delicious crispbread courtesy of @petersyard [gifted]

Life’s good with these little details.
Happy Easter ~ Glad Påsk 🐣 Hope you all enjo Happy Easter ~ Glad Påsk 🐣 

Hope you all enjoy the lovely long weekend.
🌱Wild Garlic Garganelli & Purple Sprouting Broc 🌱Wild Garlic Garganelli & Purple Sprouting Broccoli 🌱

Subtle flavours of garlic with purple sprouting, lemon, butter & Parmesan.  Simple pleasures in the last rays of sunshine 😊
Wild Garlic Garganelli 🌱 What do you do when y Wild Garlic Garganelli 🌱

What do you do when you find yourself with lots of wild garlic and a delivery of fresh eggs? You make pasta of course!  With the season just beginning, it’s just too tempting not to use these fragrant leaves in just about everything.
What have you been making with your wild garlic?

Copyright © 2021 · Nordic Kitchen stories | Cookie Notice | Website by Callia Web