Kortsukesi

Kortsukesi is a term used in some cultural contexts, particularly in Estonia, to refer to small, pickled cucumbers. These are typically small, firm gherkin-type cucumbers that are preserved in a brine solution. The brine often contains vinegar, salt, dill, and various spices such as mustard seeds, peppercorns, and bay leaves. The pickling process results in a crunchy texture and a distinctly sour and salty flavor profile.

The preparation of kortsukesi is a traditional method of preserving vegetables, especially during the summer months when cucumbers are abundant. These pickled cucumbers are a common accompaniment to various dishes in Estonian cuisine. They are frequently served with hearty meals, such as stews, roasted meats, and potato dishes, adding a refreshing acidity and crunch that balances the richness of the food. Kortsukesi can also be found as a component in salads, like potato salad or herring salad, and are sometimes enjoyed on their own as a snack. The specific ingredients and proportions used in the pickling brine can vary from family to family, leading to subtle differences in taste and aroma.