This Finnish quick pickle is just about the easiest summer recipe you can make. You simply add the ingredients to a jar, shake it vigorously, and wait a few moments for the cucumbers to marinate. That’s it.
English cucumbers are traditional in this recipe, but I find that the small, thin-skinned Persian cucumbers are particularly nice. There’s no need to peel them, and they absorb the flavor of the dressing readily.
Serves 6
- 1 1/2 pounds cucumbers, peeled if skin is bitter
- 1/2 cup chopped fresh dill
- 1/4 cup white vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
Slice the cucumbers very thinly and place them in a mason jar. Drop in the dill, then add the vinegar, sugar, and salt. Seal the jar tightly and shake vigorously for about 30 seconds. Transfer the jar to the refrigerator and let chill for 15 minutes before serving.
Store any leftovers in the fridge for up to 5 days.
