Classic pickled cucumbers with dill
9 servings
30 minutes
Classic pickled cucumbers with dill are a traditional Russian treat filled with the aroma of freshness and spices. The roots of this recipe go back to ancient times when fermentation and pickling were the main methods of preserving vegetables for winter. Crunchy cucumbers infused with dill, black pepper, and cumin create a harmony of flavors—from a light tanginess to warm, spicy notes. This recipe is easy to prepare and is perfect as an accompaniment to meat dishes or for enjoying on their own. The cucumbers become rich, crunchy, and incredibly fragrant after long pickling, and their flavor shines particularly bright when paired with rye bread or baked potatoes.
1
Place cucumbers and dill in jars.
- Cucumbers: 900 g
- Dill stalks: 10 pieces
2
In a small pot, bring vinegar, sugar, salt, pepper, cumin, and 2 cups of water to a boil.
- Vinegar: 1 glass
- Coarse salt: 2 tablespoons
- Sugar: 2 tablespoons
- Black peppercorns: 2 tablespoons
- Caraway seeds: 2 teaspoons
3
Stir the mixture to dissolve the sugar and salt.
4
Pour the hot marinade into jars and close the lids.
5
Let it cool, then place it in the refrigerator.
6
Can be prepared in advance: cucumbers can be pickled 2 months before use. Store in the refrigerator.
