This post may contain affiliate links. Read my disclosure policy.
Peter picked a peck of pickled pickles. I had to get that out. We refer to these as Mалосольные Oгурцы (Low Sodium Dill Pickles). This is a recipe for quick dill pickles. It’s ready after sitting overnight (unlike most recipes that take 6 or 7 days!).
The pickles marinate in the “brine” which is less salty and acidic than most pickling brines. The resulting cucumber is lower sodium and retains it’s crispness; leaving you with a much fresher tasting peck of pickles (couldn’t help myself).
It’s kind of like the kosher-style dill pickles you’d buy in the refrigerator section. When properly refrigerated, the pickles can last 1-2 weeks (maybe longer, but we’ve always eaten them before that).
Ingredients for Refrigerator Pickles:
3 liters or 3 quarts jar
3 lb of small-medium cucumbers
7 cloves of garlic
4 stems of dill
2 small roots of horseradish, optional
10-15 whole black peppers
3 Tbsp of table salt
Filtered cold water
How to Make Kosher-Style Dill Pickles:
1. Wash and cut off both ends of the cucumbers. Pack them into a jar with some room left at the top.
2. Cut garlic cloves into 2-3 pieces, roughly cut up dill, slice up your horseradish root* and add everything in the jar, including black pepper. *Mom happens to have horseradish root growing in her yard. It grows back on it’s own every year. It is optional in this recipe but supposedly helps the pickles stay fresh longer.
3. Dissolve 3 Tbsp of salt in 6 cups(1.5 quarts) of filtered water and fill the jar. Make sure that cucumbers are covered completely in water.
4. Let the jar sit at room temperature, covered loosely with a cheesecloth or lid for 24 hours (cucumbers should be fully submerged. If they are not, weight them down with something). Refrigerate pickles afterwards. They are best served cold. It will keep at least 1 week in the fridge.
How to Pickle Pickles (Refrigerator Pickles that is)
Ingredients
- 3 liters or 3 quarts jar
- 3 lb of small-medium cucumbers
- 7 cloves of garlic
- 4 stems of dill
- 2 small roots of horseradish, optional
- 10-15 whole black peppers
- 3 tbsp of table salt
- Filtered cold water
Instructions
- Wash and cut off both ends of the cucumbers. Pack them into a jar with some room left at the top.
- Cut garlic cloves into 2-3 pieces, roughly cut up dill, slice up your horseradish root and add everything in the jar, including black pepper.
- Dissolve 3 tbsp of salt in 6 cups(1.5 quarts) of filtered water and fill the jar. Make sure that cucumbers are covered completely in water.
- Let the jar sit at room temperature, covered loosely with a cheesecloth or lid for 24 hours (cucumbers should be fully submerged. Refrigerate pickles afterwards. They are best served cold.
Note: Some varieties of homegrown cucumber can taste a little bitter. If cucumbers are bitter, cut off the ends and let them soak for 2 hours in water to get rid of bitterness.
