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.

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Ingredients:
(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

 

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1. Slice the cucumbers.

 

2. Put cucumber slices in the bowls, together with sugar and salt.

 

 

 

3. Add vinegar.

 

4. Cut dill and divide between the two jars.

 

5. Close the lid of each jar and shake them until the ingredients are well incorporated.

 

6. Put the jars in the fridge. You can keep them for 2-3 days as I said above.