Dry-salted cucumbers

4 servings

480 minutes

Dry salted cucumbers are a simple yet surprisingly tasty pickling method from Russian cuisine. This method requires no brine, just natural spices and a bit of patience. Cucumbers soaked in salt, garlic, and fragrant dill acquire a rich flavor with a slight spiciness and pleasant crunchiness. Ready to eat after just a few hours while retaining freshness and firmness. They pair perfectly with meat dishes, potatoes, or simply as a savory snack. This pickling method is especially convenient for camping or when space is limited. It's one of those recipes passed down through generations, remaining part of home culinary art.

Energy value per serving

• Calories: 53.7
• Proteins: 2.8g
• Fats: 0.4g
• Carbohydrates: 10.2g

Ingredients

• Salt: 1 tbsp
• Cucumbers: 1 kg
• Dill: 1 bunch
• Garlic: 4 clove

Cooking steps

1. Cut the ends off the cucumbers, chop the dill, and finely chop the garlic (do not crush!).

   Required ingredients:

   • Cucumbers: 1 kg
   • Dill: 1 bunch
   • Garlic: 4 cloves

2. Put everything in a plastic bag, mix-shake it, place it in a second bag for airtightness, and put it in the fridge.

   Required ingredients:

   • Salt: 1 tablespoon

3. From time to time, mix and shake the contents without opening the bags.

4. You can eat after 6-8 hours.