Finnish Pickled Cucumbers (Mummonkurkut / Hölskykurkut) with Dill
These traditional Finnish quick-pickled cucumbers, known as mummonkurkut or hölskykurkut, are a crisp, refreshing side dish made with vinegar, sugar, and fresh dill. They're easy to make, require no cooking, and pair beautifully with grilled salmon, chicken, or summer potatoes. A must-have for any Nordic-inspired meal!
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
🥒 Tips:
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.
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.