Finnish pickled cucumbers, or mummonkurkut, are more than just a side dish. They capture the essence of Finnish summer and family traditions. This simple yet flavorful cucumber salad with dill is a staple on Finnish tables during the warmer months.
A Taste of Finnish Summer Traditions
Growing up, we spent summers boating along the Gulf of Finland. Our boat didn’t have a refrigerator. Instead, we kept food fresh in a small storage cupboard built into the hull and a cooler box. Fresh cucumbers were ideal, they stayed crisp for a few days without refrigeration. Additionally, they paired wonderfully with the fresh fish we caught daily.
We caught perch, zander, whitefish, and roach. Then, we often grilled them over an open flame on a traditional grill rack called a halsteri. The smoky, tender fish went perfectly with buttery new potatoes and these sweet-and-sour dill cucumbers. Together, they created meals that felt fresh, hearty, and deeply connected to nature.
How to Make Traditional Finnish Pickled Cucumbers
At home, mummonkurkut was a common side dish. It was often accompanied by pan-fried crispy Baltic herring, lemon, and creamy mashed potatoes. The refreshing tang and slight sweetness of the pickled cucumbers balanced the rich fish and potatoes beautifully.
This quick-pickled cucumber salad requires no cooking and is ready in about 20 minutes. You can enjoy it immediately for extra crunch or let it marinate longer for more developed flavors. It’s versatile and pairs beautifully with my Perfectly Grilled Salmon Fillet. These quick-pickled cucumbers also pair beautifully with Finnish dishes such as Slab Meat Pie (Levylihapiirakka), or a hearty cabbage and ground beef casserole (Kaalilaatikko) with a golden crust. adding just the right amount of freshness and crunch.
I hope this recipe brings a little Finnish summer magic to your table. Also, if you’ve tried mummonkurkut or have a favorite pickled cucumber recipe, I’d love to hear your story in the comments below!
Finnish Pickled Cucumbers (Mummonkurkut / Hölskykurkut) with Dill
Ingredients
- 1 cucumber, approx. 300 g
- ½ dl about 3 tbsp spirit vinegar (10%)
- 1 dl about ½ cup water If too tangy, add 1-2 tbsp water
- ½ dl about 3 tbsp sugar
- 1 tsp salt
- ½ dl about 3 tbsp fresh dill, finely chopped
Instructions
- Slice the cucumber thinly or dice it into small cubes.
- In a bowl or lidded jar, mix the vinegar, water, sugar, and salt. Stir until the sugar and salt dissolve.
- Add the cucumber slices and chopped dill to the liquid. Mix well.
- If using a jar, close the lid and shake gently to combine.
- Refrigerate for 15 minutes before serving. Serve chilled.
Notes
These cucumbers are a perfect side for grilled fish, chicken, or meat. You can serve them immediately; this way, they’ll be extra crisp. But as they sit, the cucumbers release liquid and develop a deeper flavor. Keeps well in the fridge for a few days. If the cucumbers taste too tangy for your liking, you can mellow the flavor by adding cold water, 1 tablespoon at a time, until the balance feels right.
