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