in Russia

Russian-style pickled cucumbers – Malossolnyje

updated

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Ingredients for 1 servings:

  • 1 liter of water
  • 1 bunch of dill
  • 8 cucumber(s) (pickling), depending on size
  • 30 g salt
  • n. B. herbs, e.g. sage, rosemary, thyme
  • 3 bay leaves
  • 3 cloves garlic, to taste

Instructions

Working time approx. 10 minutes; Rest period approx. 1 day; Total time approx. 1 day 10 minutes

without sugar, without vinegar, but not very long-lasting

Wash the cucumbers thoroughly. Cut off the ends, especially the end near the blossom, as this is often too bitter. Then place the cucumbers, herbs, and whole garlic cloves in the preserving jar, alternating between them. The jar should be large enough to hold 1 liter of water. Boil the water in a kettle. Stir the salt into the water until it dissolves. Pour the salted water over the cucumbers, close the jar, and let stand at room temperature for about 24 hours. The cucumbers are now ready to eat. Store in the refrigerator, where they will keep for at least a week.

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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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