This is the easy way to make Russian Pickles, perfectly crunchy every time! These salted cucumbers are an Eastern European favorite called malosolnie ogurtsi (малосольные огурцы). Eeasy refrigerator pickles, no canning required!
Why You'll Love This Recipe
- Fast - ready to eat in just 24 hours!
- No Canning - easy quick pickled in a brine without vinegar, and most importantly no canning required
- Crunchy - everyone hates soggy pickles, these fresh pickles are crunchy and flavorful
- Traditional - this is my aunty's recipe who lives in Siberia, easy and authentic!
Ingredients
- Cucumbers - Kirby are most commonly used for pickling
- Herbs - fresh dill including stems and dill flower
- Garlic - young, fresh garlic is best
- Salty Water - bring to a boil and mix in pickling salt
How to Make Russian Pickles
- Prepare - wash cucumbers and cut off the ends. Cut garlic head in quarters or separate into garlic cloves.
- Place - put the cucumbers into a large bowl or stuff into mason jars. Add garlic and fresh dill.
- Boil - bring water to a boil and mix in salt.
- Infuse - carefully pour salty boiling water over the pickle mixture, ensure it's covered.
- Cool - place on the countertop for 24 hours, the color will change and brine becomes cloudier. Place in refrigerator.
- Enjoy - keep refrigerated and enjoy within 1 week.
Fastest Method for Russian Pickles
- Ziploc - cut cucumbers into spears and place into a Ziploc bag.
- Combine - add fresh dill, thinly sliced garlic, 1 tablespoon salt, pinch of sugar and 1 tablespoon of vinegar.
- Shake - mix together and place in fridge for 2-3 hours.
- Serve - enjoy as and appetizer or side with dinner.
Serving Suggestions
- Charcuterie - slice some up and add to your summer platters, antipasto and cheese boards
- Burgers and Hot Dogs - add them into your sandwich flavors
- Dinner - serve on your table and enjoy with your meal
- Vodka - yes, traditionally Russians eat a pickle after a shot of vodka!
- Straight out of the Jar - stab with a fork and enjoy as a low calorie, late night snack!
Best Cucumbers for Refrigerator Pickles
- Kirby - a popular cucumber used for pickling
- Bushy - this one is one of my favorites, a Russian cultivar
- Boston Pickling - have few seeds and are crispy
- Burpee Pickler - has small seeds and thinner skin
- Eastern European Cucumbers - they have no name but baba has them in the garden
Recipe Tips and FAQs
- Spice it Up - add flavor with chili peppers, vegetables or spices
- Make it Overnight - preparing at night allows it to cool overnight on the countertop. The next evening, place in the fridge, or keep an extra day on the counter.
- Cut Them into Spears - if using large pickles, cut into quarters to make pickle spears
- Baby Cucumbers - these are my favorite. Smaller cucumbers, have great flavor for pickling and are easy bite sized to eat
- Pickling Salt - this ensures your brine won't be cloudy, or use Kosher Salt, or any salt without iodine. Regular salt won't affect the flavor, so it's ok to use, as you will eat these very quickly.
Refrigerator Pickles Variations
- Spicy Pickles - sliced a chili pepper and add to your pickles for a spicy variation. For extra heat, leave in the chili seeds, but don't touch your eyes!
- Mix in Vegetables - add cherry tomatoes, sliced bell peppers or small cauliflower florets to your cucumbers
- Spices - add in ½ teaspoon of traditional dried spices, like black peppercorns, coriander seeds or mustard seeds
- Add a Leaf - add a Horseradish Leaf, Cherry Leaf or Blackcurrant leaf to add tannins to the brine
- Cold Water Brining - skip the boiling water and use 1 litre of Mineral Water or cold water instead! Submerge cucumbers into a bowl filled with cold tap water for 2 hours. Drain. Add fresh dill, garlic and spices to cucumbers. Add 1 tablespoon salt (and a pinch of sugar) to cold water and pour over the cucumber mixture (either in pot and individual mason jars). Cover and let brine for 1-2 days. Refrigerate and enjoy.
Can You Heat Treat Refrigerator Pickles?
No, that would make them regular pickles. This recipe specifically doesn't not use vinegar in the brine, and needs to be kept refrigerated.
How Long Do Refrigerator Pickles Last?
Enjoy within 7 days. This ensures that pickles stay crunchy and fresh. They aren't fermented like sour pickles, so enjoy within recommended time for best flavor.
Pickling Recipes You'll Love
- Canning Dill Pickles - Made 3 Ways
- Kavkaz Style Pickled Tomatoes
- Vietnamese Pickled Carrots
- Quick Pickled Cabbage
- Pink Garlic with Beets
- Russian Pickled Tomatoes
- Georgian Pickled Cabbage
You'll love these easy homemade Slavic Pickles, Refrigerator Pickles (Eastern European style). Adding a delightful crunch and tang to any meal, ensuring you get perfect pickles every time. Bon Appetit! Приятного аппетита!
Ingredients
- 2 pounds (1kg) cucumbers Kirby or Eastern European pickles
- fresh dill including dill flowers
- 1 litre water
- 1 tablespoon salt
Instructions
- Prepare - wash cucumbers and cut off the ends. Cut garlic head in quarters or separate into garlic cloves.
- Place - put the cucumbers into a large bowl or stuff into mason jars. Add garlic and fresh dill.
- Boil - bring water to a boil and mix in salt.
- Infuse - carefully pour salty boiling water over the pickle mixture, ensure it's covered.
- Cool - place on the countertop for 24 hours, the color will change and brine becomes cloudier. Place in refrigerator.
- Enjoy - keep refrigerated and enjoy within 1 week.
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©PetersFoodAdventures.com *originally posted August 2023, updated July 2024
