Here is an extremely easy and quick recipe! A perfect side dish with main course, these cucumbers can stay in your fridge for 2-3 days.
I learned the recipe from my friend living in Kotka, Terhi Lindholm. I was in Kotka to learn a bunch of Finnish recipes in 1 day, last year in March. Under the same category here in the blog, you can also find the blueberry rye pie that I learned the same day, from another friend, Minna.
If you are a regular visitor / reader of my blog, I am sure you learned by now, that I hate dill (and coriander). Or, if you are any friend of mine, you probably know this. But, as the traditional ingredients involved dill, I did not argue against it. However, if I do it myself, I am sorry but I will not put any dill.
I am looking forward to going to Kotka again! It is the loveliest little city.
(makes 2 jars)
3 small cucumbers
2 tbsp / 30 ml sugar (each jar)
0.5 tsp / 2.5 ml salt (each jar)
3 tbsp / 45 ml vinegar (plain vinegar) (each jar)
2 handful dill
1. Slice the cucumbers.
3. Add vinegar.