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Etikka Kurkku – Cucumbers With Vinegar in Finnish Style

 

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.

 

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

 


1. Slice the cucumbers.

 

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

 

2A

 

2B

 

3. Add vinegar.

 

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4. Cut dill and divide between the two jars.

 

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

 

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

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