Lightly salted cucumbers with garlic
4 servings
30 minutes
Garlic pickles are the quintessence of Russian cuisine, embodying simplicity and natural flavors. This recipe originates from village traditions where fresh summer vegetables were quickly prepared to preserve their tenderness and crunchiness. Cucumbers infused with the aroma of garlic, dill, and horseradish reveal their freshness, while a light hint of sugar adds a pleasant balance. They perfectly complement potato dishes, meat appetizers, and even side dishes. The uniqueness of these pickles lies in their quick preparation: just one day and you have a crunchy, spicy delicacy before you. They are enjoyed at family gatherings, served with shashliks, and even used as a zesty addition to sandwiches, making any meal a bit cozier and tastier.
1
Put cucumbers with trimmed ends, garlic, greens, sugar, and salt in a plastic bag. Shake the bag.
- Cucumbers: 1 kg
- Garlic: 3 cloves
- Dill: to taste
- Sugar: 1 teaspoon
- Salt: 1 tablespoon
- Horseradish: to taste
2
Place in a dark, cool place. After a day, the cucumbers will be ready.