This recipe is based on one from my mother—it’s a quick concoction with Russian origins and is perfect for the midsummer season when cucumbers are plentiful. They’re technically a pickle to be eaten on the side of a meal, but they are also wonderful served mixed into a salad an as hors d’oeuvre.
Makes approximately 1 pint.
Ingredients:
- 3-4 medium cucumbers, peeled
- 2 tsp salt, preferably not iodized
- 1 T vinegar—white, white balsamic, rice wine or apple cider
- 2-4 cloves garlic, cut in half if large
- 1 T fresh dill, chopped, or 1/2 tsp dry
Method:
- Cut the cucumbers into slices (1/4-1/2” thick) or spears (3-4” long). The thinner you cut them, the less time the “pickles” will need to rest.
- Pack the cucumbers into a glass jar with a tight lid, then add the remaining ingredients to the jar.
- Cover the jar tightly and gently tip it back and forth, up and down.
- Refrigerate 2-4 hours before serving, occasionally tipping the jar gently. The cucumbers will release a lot of liquid, which should be strained off before serving.
- Serve cold or at room temperature.
Variations:
- Depending on the meal you’re serving, you can vary the herb used—basil gives a Mediterranean flair, cilantro a Mexican one, etc.
- Just before serving, stir in a little yogurt or sour cream for a richer taste and a calcium boost.
- Mix into potato or tuna salad for an added crunch.
Do ahead:
- The cucumbers are tastiest the day they are made, but they can keep up to a week in the refrigerator. They will continue to release water and become less crisp as time goes on.
