Finnish Cucumbers
10 servings
20 minutes
Finnish cucumbers are a vivid example of how simple ingredients can transform into an exquisite pickled masterpiece. Their origin is linked to Russian cuisine, but the method of preparation with hot marinade resembles Finnish conservation traditions. The cucumbers are first cut into convenient barrels and then boiled in a fragrant marinade with mustard, pepper, and bay leaves. This gives them a rich flavor with subtle spiciness, light sourness, and a pleasant crunchy texture. Such cucumbers perfectly complement meat dishes, potatoes, salads or can simply be served as an independent snack. Thanks to the hot brine, they acquire a special aroma and are ready to eat in a short time. Finnish cucumbers are a wonderful combination of spiciness, sweetness, and tenderness of the marinade that makes them truly special.
1
Take 2 kg of cucumbers. Cut off the ends and slice them into rounds, halving the small ones and cutting the large ones into three or four pieces. You can leave them whole, but it's easier to pack sliced ones into the jar, fitting more.
- Cucumbers: 2 kg
2
Bring the marinade (all ingredients except cucumbers) to a boil.
- Water: 2 l
- Salt: 100 g
- Sugar: 200 g
- Black peppercorns: 0.5 teaspoon
- Allspice: 0.5 teaspoon
- Bay leaf: 5 piece
- Wholegrain mustard: 2 tablespoons
- 9% table vinegar: 200 ml
3
Dip the cucumbers in the marinade.
- Cucumbers: 2 kg
4
When the cucumbers change color, then boil the 'cucumber soup' for 3 minutes.
5
Place in sterilized jars.
