Serves 4
1440 min
Russian Pickles
Recipe GLPR020aad812968e3
Crisp, tangy fermented pickles made with fresh dill and garlic in a simple salt brine. This classic Eastern European preparation develops a cloudy brine and complex flavor over 24 hours of room-temperature fermentation, followed by refrigeration. Serve chilled as a refreshing accompaniment to meals or enjoy as a light snack.
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Ingredients
2 pounds (900 g) Kirby or Eastern European cucumbers
1 head garlic, separated into cloves or quartered
1 large handful fresh dill, including dill flowers if available
1 liter (4 cups) water
1 tablespoon salt
Directions
Rinse the cucumbers thoroughly under cold running water. Trim and discard a thin slice from both ends of each cucumber. Peel away the garlic skin and separate the head into individual cloves, or cut the head into quarters, leaving the skin on for added flavor.
Transfer the prepared cucumbers to a large glass bowl or distribute among clean mason jars. Scatter the garlic cloves and fresh dill sprigs (including flowers) throughout the cucumbers, distributing them evenly.
Pour the water into a pot and bring to a rolling boil over high heat. Once boiling, stir in the salt until completely dissolved.
Carefully pour the hot salted brine over the cucumbers, garlic, and dill, ensuring all vegetables are fully submerged. If using a bowl, cover with a clean kitchen towel or plate to prevent contamination while allowing gentle air circulation.
Leave the pickles at room temperature (55–70°F / 13–21°C) for 24 hours. During this time, the brine will become cloudy and the cucumber color will gradually change, indicating fermentation is taking place. After 24 hours, transfer to the refrigerator to slow fermentation and halt any further flavor development.
Store the pickles in the refrigerator and consume within 1 week for the best flavor and texture. Serve chilled straight from the jar or drain and arrange on a serving plate.
