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Finnish cucumbers for the winter

  • Nutrition Facts
  • Calories: 22
  • Protein: 2.5
  • Fats: 0.5
  • Carbohydrates: 1.8
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  • Ratings 5
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    Good afternoon, dear readers. We are glad that you are with us again and are pleased to offer you a Finnish cucumber recipe. Not quite a usual name for us hides quite ordinary pickled canned food, or as they are called pickled cucumbers in Finnish. What is the peculiarity of this wonderful blank? In an unusual ingredient, but about it later and for now a little history.

    History of the dish

    Finnish cucumbers and their recipe is considered the fastest way to prepare blanks. Such cucumbers are not stored for a long time without sterilization, but they are prepared very quickly. It would even be fair to call Finnish cucumbers with mustard just a salad with a spicy and not quite traditional salad taste. And the fact that these are cucumbers becomes clear rather from the list of ingredients than from the appearance of the salad. And all because the Finnish cucumber for the winter or just for the table involves cutting these same cucumbers into long and thin slices or stumps. And we will certainly talk about this in more detail right now.


    • Cucumbers - 1.5 kg
    • Water - 1 l
    • Mustard seeds - 2 tsp
    • Bay leaf - 2 pcs.
    • Sugar - 100 g
    • Salt - 2 tablespoons
    • Vinegar 9% - 100 ml


    1. Wash the cucumbers. We sterilise cans and lids.

      We wash cucumbers and prepare sterile jars

    2. Cut each cucumber into columns 2-3 cm high.

      Now it's time to cut the cucumbers into stumps about 3 cm high

    3. Pour water into a saucepan, add sugar, salt, bay leaves and mustard, turn on medium heat.

      For the marinade, mix water, sugar, laurel leaves and certainly the secret ingredient - mustard. We warm everything up on fire

    4. As the liquid boils, pour the vinegar.

      Before boiling, pour in vinegar

    5. And put all the cucumbers in the boiling marinade. We will cook in a boiling marinade for 10 minutes - the cucumbers should become as green olives.

      When the marinade boils, add the cucumbers and pasteurize for 10 minutes until olive color

    6. Put the cucumbers on sterilised jars, pour the marinade on top.

      It's time to put the cucumbers in jars and pour the marinade

    7. Close the jars with lids and turn them upside down, wrap them up with a blanket and leave to cool slowly overnight.

      And now the cans need to be twisted and turned over on the lid, placed in a warm place until they cool

    8. In the morning we will send for storage to the pantry.

      We will send the cooled cucumbers to the cellar on demand

    The benefits of the dish

    There are not so many benefits from marinades and pickles. But for that they can fill the most useful and necessary foods in the diet with taste and aroma. So such an addition should always be adopted by an experienced hostess. Our Finnish cucumbers and their recipe for the winter or just as a salad will definitely become memorable for all your family.

    That's why don't forget to add it to your own cookbook. And there probably already olive pickled and pickled tomatoes, zucchini and other pickles, so the recipe for cucumbers in Finnish will be useful both for lovers of preparations for the winter and for those who simply adore pickled snacks. What can you tell about marinades? Do you have any favorites? How do you prepare them? Let's talk and even cook something together. Your HozOboz!

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