Crispy pickled cucumbers with dill

4 servings

25 minutes

Crispy pickled cucumbers with dill are a classic dish of Russian cuisine that preserves the traditions of home canning. The marinade, rich in the aroma of dill, mustard, and apple cider vinegar, gives the cucumbers a fresh, tangy flavor with spicy notes. White pepper adds mild heat while sugar balances the taste, creating a perfect combination. These cucumbers are ideal as an appetizer for hot dishes or as an addition to sandwiches or salads. They can be served with meat or fish or enjoyed on their own. After 24 hours of pickling, the cucumbers develop a rich flavor while maintaining a pleasant crunch that makes them a family favorite.

Energy value per serving

• Calories: 285.7
• Proteins: 3.8g
• Fats: 1.2g
• Carbohydrates: 65.2g

Ingredients

• Sweet onion: 1 head
• Dill: 1 bunch
• Mustard seeds: 1 tbsp
• Cucumbers: 900 g
• White peppercorns: 2 tsp
• Apple cider vinegar: 1.5 glass
• Water: 1 glass
• Sugar: 1 glass
• Coarse salt: 3 tbsp
• Dill seeds: 2 tsp

Cooking steps

1. Place the thinly sliced onion between 2-liter jars. Cut the cucumbers into rounds and distribute them in the jars. Top each jar with dill.

   Required ingredients:

   • Sweet onion: 1 head
   • Cucumbers: 900 g
   • Dill: 1 bunch

2. In a mortar, grind mustard seeds and white pepper, then place them in a small pot. Add vinegar, 1 cup of water, sugar, salt, and dill seeds. Bring to a boil over medium heat, stirring until the sugar dissolves.

   Required ingredients:

   • Mustard seeds: 1 tablespoon
   • White peppercorns: 2 teaspoons
   • Apple cider vinegar: 1.5 glass
   • Water: 1 glass
   • Sugar: 1 glass
   • Coarse salt: 3 tablespoons
   • Dill seeds: 2 teaspoons

3. Pour the marinade into jars and leave them uncovered for 24 hours. Then tightly close with a lid and place in the refrigerator.

   Required ingredients:

   • Water: 1 glass