Many of the large supermarkets in Finland have an eat-in space. It seems to be a fairly recent movement, and more and more supermarkets are opening up eat-in spaces.
They offer not only prepared foods and sushi sold by weight, but also salads and other dishes made especially for the eat-in space. One of the salads was this pickle and a cucumber pickle.
My friend said she loved them, so I tasted them and loved the sweet and sour flavor without any spiciness from the onions. It is a must have in every salad bar in Finland. However, when I asked Juhani about it, he said it was a relatively new thing that came from another country. Nevertheless, it’s a Finnish taste that seems to have taken hold now.
Vinegar with flavor, such as wine vinegar or fruit vinegar, is recommended for this dish. I also tried making it with vinegar with a 10% concentration. It’s like grain vinegar in Japan. Of course, it was delicious, but using wine vinegar made it even more fragrant because of its simple ingredients. For more details, please see this article.
Put all ingredients in a plastic bag and mix well.
Refrigerate for at least half a day (*3) to allow the flavors to blend.
*1In Finland, you can often find 10% vinegar for pickling. For this recipe, we recommend a vinegar with more flavor, such as wine vinegar. For more information about vinegar in Finland, please see this article.
*2Thin slices will soak faster and are fluffier. The most common slices you see in stores are 5mm thick, and even after several days of pickling, the texture of the onions remains firm.*3If the pickling time is too short, the spiciness of the onions and the acidity of the vinegar will be too strong. In that case, let it sit for additional time. It will keep for a few days to a week in the refrigerator.