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Finnish Cucumbers for Winter (+Cooking Video)
Instructions
I prepare the ingredients for the Finnish-style cucumbers. You can also add a small piece of horseradish root to each jar – it gives the cucumbers a fiery sharpness. Each batch of cucumbers should be identical in size and ripeness. I use only rock salt, and not iodised salt either. Sterilise the jars and lids by any convenient method.
First, the cucumbers need to be soaked in cold water for a couple of hours, after which you wash them.
I cut off the tails of the cucumbers and then slice them into "barrels" 2–3 centimetres long.
In a pot of water I gather everything for the brine – salt, sugar, bay leaf, mustard seeds. I stir it and put it on the heat.
When the mixture comes to a boil, I pour in the vinegar. I bring the brine back to a boil again.
At this point I tip the cucumbers into the boiling liquid, without turning off the heat.
I boil the green barrels until they change colour to olive-green (this takes about 4–5 minutes).
I arrange the cucumbers in the jars and pour the brine over them right to the top.
I screw the lids on tightly, then turn the sealed jars upside down and wrap them in a blanket. In this warm bath the jars should stand until completely cool. The Finnish cucumbers for winter are ready.You can store the sealed jars of cucumbers at room temperature in a dark place. The crisp, fiery pieces of this pickle make a good addition to any dish, adding bright flavour to your meals.
Tips
- 1
SOAKING FOR 2 HOURS – the "secret" to the crunch. Dry cucumbers turn soft in the brine. Two hours in cold water lets the cucumbers take up moisture and stay firm.
- 2
MUSTARD SEEDS – the "Finnish secret". This is the one seasoning that gives the signature sharp, fiery taste that sets Finnish cucumbers apart from ordinary ones.
- 3
BOILING FOR 4–5 MINUTES – the "secret" to the colour. Less, and the cucumbers are raw. More, and they fall apart. Exactly to an olive-green shade gives the ideal texture.
- 4
VINEGAR AFTER BOILING – the "secret" to firmness. Vinegar added at the very start would boil away. Pour it in after it comes to a boil and the sharpness and tang are preserved. The same principle works for other kinds of pickled cucumbers for winter.
Video
FAQ
Which cucumbers should I choose? +
Ideal are pickling varieties such as "Nezhinsky" and "Rodnichok" (1.5 kg – the "classic"). Alternatives: "Zozulya" cucumbers (1.5 kg – "premium"), "Konkurent" (1.5 kg – "classic"), small "Parisian gherkin" (1.5 kg – "premium"), large overgrown ones (for slicing – "budget"), a mix of gherkins and cucumbers (750 g each – "premium"), "Feniks" (1.5 kg – "premium"), "Zhuravlyonok" (1.5 kg – "classic"). For brands – buy from farmers at the market. Your own cucumbers from the garden are the "premium" option. Do not use: yellowed ones, overripe ones with bitterness, or salad varieties (too soft). For the "classic" – be sure to use pickling varieties with bumps.
What can I use instead of mustard seeds? +
Alternatives: mustard powder (1 tsp – "classic"), ready-made wholegrain mustard (2 tsp – "premium"), a mix of mustard seeds and caraway (1 tsp each – "premium"), coriander seeds (2 tsp – "a different accent"), a dill umbel (2 pcs – "classic"), coriander seeds + dill (1 tsp each – "premium"), khmeli-suneli (1 tsp – "Caucasian"), a mix of mustard and fennel (1 tsp each – "premium"). The brands "Kotanyi", "Kamis" and "Cykoria" are reliable. Fresh mustard seeds from the market are the "premium" option. Do not use: blends that already contain salt, or seasonings with monosodium glutamate. For the "classic" – be sure to use mustard seeds.
How long do Finnish cucumbers keep? +
In a cellar or a cool dark place at 5–15°C – up to 1.5 years. At room temperature up to 25°C – 1 year. After opening the jar, in the fridge – 2 weeks. Before serving, chill them further or eat them straight from the jar. If the lid bulges or mould appears – do not use them (throw them away). I do not recommend freezing opened cucumbers (they lose their firmness). Fresh ones after a day in the blanket are "star" quality (fully soaked in the brine). In their second season they become softer and more sour. Do not leave them in sunlight – the colour will fade.
What do you serve Finnish cucumbers with? +
A winter classic: with boiled or fried potatoes. With mashed potatoes. With boiled potatoes and herring. With cutlets and meatballs. With pork or lamb shashlik. With chicken shashlik. With pelmeni and vareniki. With manti and khinkali. With a glass of cold vodka. With a mug of light beer. With a slice of dark Borodinsky bread. With borscht or shchi. With salo sandwiches. With herring under a fur coat. With aspic. For the "family table" – they go with everything. Crisp cucumbers for everyday and festive menus alike.
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