Swedish Cucumber Salad with Dill and Parsley

by Dorothy Reinhold on July 31, 2018

Print This Post Print This Post Swedish Cucumber Salad is clean, fresh, sweet and sour, sharpened with dill and parsley, a perfect foil for lots of main dishes, and a wonderful way to use summer's bounty of cukes.

Swedish Cucumber Salad is clean, fresh, sweet and sour, sharpened with dill and parsley, a perfect foil for lots of main dishes, and a wonderful way to use summer’s bounty of cukes.

One of the joys of the Internet is sharing a passion for cooking with people all over the planet. People you never met in person become friends online in the most ordinary way – sharing recipes and chatter about food. So just as we make friends with neighbors, school and work colleagues by sharing recipes, so do we with virtual strangers online. They might live in the next county, or another country…it doesn’t really matter. The common denominator is good food.

It’s a beautiful thing.

So today’s recipe came to my attention from Carol1229 at the Taste of Home bulletin board. I’ve never seen her – don’t even know in what state she lives — but I feel a kinship because we both seriously love the fresh, clean taste of cucumbers. She got the recipe from her neighbor years ago, and over time, it has become one of her favorite salads. I’ve eaten this salad many times at picnics and potlucks, and of course lots of home cooks have made a version of it without even following a recipe. Perhaps this salad is in your repertoire?

Carol grows her own cucumbers and parsley, so all she had to do was go harvest, and she was halfway done. I’m a little jealous because I don’t have cukes growing this year, so I feared my market cukes weren’t going to be as sweet and tender as her homegrown specimens. I shouldn’t have worried. This salad can take whatever cuke you throw at it! I’ve halved her recipe and slightly adjusted a few ingredient amounts.

It’s sweet and sour, crispy at first, then softer as it ages (if there is any left over to age). Sharpened with dill and parsley, it is a perfect foil for lots of main dishes. It’s fabulous with fresh herbs, but again, don’t let it stop you if all you have are dried. Just make it, and while you are eating it, give a shout out to Carol for sharing.

Swedish Cucumber Salad with Dill and Parsley

Peel strips from skin for decorative effect

Swedish Cucumber Salad with Dill and Parsley

You could slice the cucumbers in rounds, as usual, and leave seeds in…

Swedish Cucumber Salad with Dill and Parsley

Or you could slice in half vertically, seed the cuke and then slice in half moons

Swedish Cucumber Salad with Dill and Parsley

Either way, when you mix it all together, it is going to be gorgeous!

Swedish Cucumber Salad with Dill and Parsley

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: Serves 4-5

Swedish Cucumber Salad with Dill and Parsley

Swedish Cucumber Salad is clean, fresh, sweet and sour, sharpened with dill and parsley, a perfect foil for lots of main dishes, and a wonderful way to use summer’s bounty of cukes.


  • 2-3 large cucumbers, unpeeled (about 2 pounds of cucumbers)
  • 1 small onion, thinly sliced into half-moons
  • 1/3 cup apple cider vinegar
  • 3 tablespoons sugar
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill weed)


  1. Partially peel cucumbers by peeling a lengthwise strip, then leaving a nearby strip of peel attached, then peeling another lengthwise strip (as shown in photo above). This makes a decorative effect, and leaving some peel on also helps the cucumber slices stay structurally sound. (Of course, if you absolutely can’t stand the skin, peel the darn thing all the way around.)
  2. Once the decorative effect is achieved, slice the cuke in half vertically. Use a tiny teaspoon to gently scoop out and discard the seeds. (If you know your homegrown cukes have tiny seeds and they don’t bother you, you may omit this step.) Then slice the cucumbers thinly in half-moons. A mandolin works well for this, or use a knife for the old-school way.
  3. Place cucumber slices and onion slices in a deep bowl. In a measuring cup, mix the vinegar, sugar, parsley and dill, stirring until sugar is dissolved. Pour mixture over the cucumbers. Let it sit at room temperature for 30 minutes. The cucumbers will have released some of their water and the liquid in the bowl will have increased.
  4. Cover and chill well before serving. I like to store it in a plastic container with a tight-fitting lid, and every time I open the refrig, I turn the container over to distribute the juice.
  5. Serves 4-5.


Recipe source: Adapted from Carol1229.



Swedish Cucumber Salad with Dill and Parsley

Take a gander at my beautiful glazed frog serving dish

areyoupinningIf you like this recipe and want to save it, pin the image below to your Pinterest board.

Easy Swedish Cucumber Salad on ShockinglyDelicious.com

If you like cucumbers, you might also like the recipes below:

Cold Cucumber Chile Noodles vegan recipe from Hot For Food Vegan Comfort Classics

Cold Cucumber Chile Noodles

Cucumber Smoked Salmon Appetizer BitesCucumber Smoked Salmon Appetizer Bites

This recipe was originally published Aug. 3, 2010 and has been updated and republished today.

{ 18 comments… read them below or add one }

Don August 3, 2018 at 3:33 am

I make Japanese Tonkatsu and serve with fried rice. This cucumber salad is a great addition to the menu. Thanks Dot!


Dorothy Reinhold August 3, 2018 at 6:50 am

That sounds amazing!


Carolyn August 2, 2018 at 5:46 pm

This salad is so pretty, the perfect addition to any dinner table!


Des August 2, 2018 at 12:24 pm

Fresh and fantastic! The best summer salad!


Karlynn August 2, 2018 at 8:26 am

This salad is perfect for summer. I will now have a way to use up all these cucumbers!


Erin | Dinners,Dishes and Dessert August 2, 2018 at 5:11 am

This looks incredibly delicious! Love this so much!


Lindsay @ The Live-In Kitchen August 1, 2018 at 5:30 pm

What a fresh looking recipe!


Brandy @ Nutmeg Nanny August 1, 2018 at 7:45 am

Looks so fresh and delicious!


Jamielyn July 31, 2018 at 6:49 pm

Looks so fresh and flavorful!


Delaney | Melanie Makes July 31, 2018 at 5:54 pm

I love a good cucumber salad!


Dan from Platter Talk July 31, 2018 at 1:20 pm

This is indeed a beautiful thing! I’m loving the addition of parsley for a little extra zing! Great job as always with this one.


Anne Schumacher August 16, 2010 at 10:49 pm

I’ve always enjoyed the recipes you printed. I knew if you took the time to mention a particular recipe that it had to be good …Since we have cucumbers growing right now, I’ll be trying this Swedish Cucumber Salad. Seems to me that over the years I’ve had various versions of this mixture, but haven’t had any lately. This will no doubt be on our table tomorrow. Thanks



Cassy Muronaka August 6, 2010 at 10:53 am

Must be the week for cucumbers. I am making a cold cucumber soups from all the cucumbers I grew. I think this is next on the list!


Chef Dennis August 6, 2010 at 5:32 am

making new friends and finding new recipes are the best part of blogging!
and who wouldn’t love a salad so tasty and refreshing, th e wonderful coolness of the cucumbers !! your right it is a wonderful side dish for any entree!


sippitysup August 4, 2010 at 4:07 pm

I love these slightly pickled cucumber salads, no matter their geography! GREG


Carol August 4, 2010 at 11:28 am

I’m so glad you tried this and liked it, Dorothy. As I said on TOH, it’s hands-down one of our favorites here-summer in a bowl for me.

That little frog looks like he’s ready to leap into the cucumber “pool”. 🙂

Carol (Carol1229 on TOH)


Nancy@acommunaltable August 3, 2010 at 7:56 am

Hi Dorothy!!!

It was great to see you again at the LA meetup!! I have some beautiful cukes that I’ve been wondering what to do with – and I just found my answer!!!
The frog dish is wonderful – I love the glaze!!


Paige McClure August 3, 2010 at 7:42 am

Thanks Dorothy for the wonderful recipe. I go by jellybeans on toh.

Haven’t posted there in a awhile,but always loved your recipes. I started getting your newsletter. Thanks again.

I’m on facebook,so I’ll for you.


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