in Russia

Russian pickled cucumbers

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Ingredients for 4 servings:

  • 12 cucumber(s) (pickled cucumbers)
  • 1 garlic clove(s)
  • 2 sprigs of dill
  • 2 bay leaves
  • some peppercorns
  • 5 leaves (blackcurrant leaves)
  • Salt
  • 2 liters of boiling water

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Mala solniji – according to mom’s recipe – uncomplicated, quick, absolutely delicious!

Rinse all ingredients thoroughly, bring a pot of water to a boil, and season with salt. Arrange all ingredients at the bottom of another pot, placing the cucumbers at the top. When the salted water boils, pour in all ingredients and let cool overnight with the lid on. Then fish out the cucumbers and store them in a container in the refrigerator. They’ll keep for about 3 days, but you never eat them that long anyway, as they taste simply amazing. Nothing like regular pickles.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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