Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 kg small pickling cucumbers (about 2.2 lb; 3–5 inches each)
- 1 liter cold filtered water
- 25 g non‑iodized salt (3 tbsp Diamond Crystal kosher OR 1 tbsp + 2 tsp Morton kosher OR 4 tsp fine sea salt)
- 6 garlic cloves, lightly crushed
- 6–8 dill sprigs (with seed heads if available)
- 1 tsp whole black peppercorns
- 6 blackcurrant leaves (or 2 grape leaves), rinsed
Do This
- 1. Wash cucumbers; trim 1–2 mm off the blossom end. Soak in ice water 30 minutes.
- 2. Put half the dill, garlic, peppercorns, and leaves in a clean 2‑liter jar. Add cucumbers snugly, then top with remaining aromatics.
- 3. Stir salt into 1 liter cold water until fully dissolved (add 1 tsp sugar if you like a rounder flavor).
- 4. Pour brine over cucumbers to cover. Weigh down so everything stays submerged.
- 5. Cover loosely. Leave at cool room temperature (18–22°C / 65–72°F) for 24 hours.
- 6. Chill 1 hour, then serve. Keep refrigerated, cucumbers fully submerged.
Why You’ll Love This Recipe
- Ultra-crisp in just 24 hours—no vinegar, no canning.
- Clean, garden-fresh flavors from dill, garlic, peppercorns, and currant leaves.
- Foolproof brine ratio you can scale for any jar size.
- Perfect as a snack, with rye bread, or alongside grilled meats.
Grocery List
- Produce: Pickling cucumbers, garlic, fresh dill, blackcurrant leaves (or grape leaves), optional hot chili, horseradish root or leaf (optional), bay leaves (optional)
- Dairy: None
- Pantry: Non‑iodized kosher or sea salt, whole black peppercorns, sugar (optional)
Full Ingredients
Cucumbers & Aromatics
- 1 kg small pickling cucumbers (3–5 inches each), scrubbed
- 6 blackcurrant leaves (or 2 large grape leaves), rinsed and patted dry
- 6–8 fresh dill sprigs, ideally with seed heads
- 6 garlic cloves (about 20 g), peeled and lightly crushed
- 1 tsp whole black peppercorns (about 4 g)
- 2 bay leaves (optional)
- 5 cm piece horseradish root, split lengthwise, or 1 horseradish leaf (optional)
Brine
- 1 liter cold filtered water
- 25 g non‑iodized salt (3 tbsp Diamond Crystal kosher OR 1 tbsp + 2 tsp Morton kosher OR 4 tsp fine sea salt)
- 1 tsp sugar (optional, for a softer, rounder flavor)
Optional Heat
- 1 small fresh chili pepper, slit lengthwise (optional)
Step-by-Step Instructions
Step 1: Prep the cucumbers
Rinse cucumbers well and scrub off any dirt or spines. Trim a thin 1–2 mm slice from the blossom end (this side contains enzymes that can soften pickles). If you’re not sure which end is the blossom end, trim both ends lightly.
Step 2: Soak for crunch
Submerge cucumbers in a bowl of ice water for 30 minutes. This turgor-boosting soak helps them stay snappy after brining. Meanwhile, clean a 2‑liter glass jar (or two 1‑liter jars) with hot, soapy water and rinse well.
Step 3: Layer aromatics and pack
Place half of the dill, garlic, peppercorns, currant (or grape) leaves, and optional bay/horseradish in the bottom of the jar. Pack the cucumbers in snugly, standing them upright if possible. Tuck the remaining aromatics on top so their flavors infuse the brine from both ends.
Step 4: Mix a clear cold brine
In a pitcher, stir 25 g salt into 1 liter cold filtered water until completely dissolved. Add the sugar if using. This is a 2.5% salt brine—ideal for 24-hour malosolnye. If you’ll need more, always mix extra at the same ratio: 25 g salt per 1 liter water.
Step 5: Fill, submerge, and weigh down
Pour the brine over the cucumbers until they are fully covered by at least 1 cm. Fit a small clean weight (a ceramic weight, a ramekin, or a zip-top bag filled with a bit of brine) to keep everything submerged. Wipe jar rim and cover loosely with a lid to allow minimal gas exchange.
Step 6: Brine for 24 hours at cool room temp
Leave the jar at cool room temperature, 18–22°C (65–72°F), for 24 hours. You may see a few tiny bubbles—that’s normal. If your kitchen is warmer than 22°C, check flavor and crunch at 18–20 hours.
Step 7: Chill and serve
After 24 hours, move the jar to the refrigerator and chill for at least 1 hour before serving. Taste: the cucumbers should be lightly salted, intensely aromatic with fresh dill and garlic, and irresistibly crisp. Always keep cucumbers fully submerged in brine.
Pro Tips
- Salt by weight for perfect results: 25 g salt per 1 liter water (2.5% brine). Scale up or down as needed.
- Use small, firm pickling cucumbers—they stay crunchier than large salad cucumbers.
- Trim the blossom end to prevent softening; a very thin slice is enough.
- Currant or grape leaves add tannins that help keep cucumbers crisp. If you can’t find them, a clean black tea leaf can stand in (use sparingly).
- Keep everything submerged. Exposure to air leads to soft spots and off flavors.
Variations
- Spicy Malosolnye: Add 1 small slit chili pepper and 1 tsp mustard seeds for gentle heat.
- Fridge-Only Method: Brine entirely in the refrigerator for 48 hours for an even milder, super-crisp result.
- No Currant Leaves: Use 2 grape leaves or 1 small black tea leaf per jar to mimic tannins.
Storage & Make-Ahead
After 24 hours at room temperature, refrigerate. Keep cucumbers fully submerged in brine and use clean utensils to serve. Best texture is within 3–4 days; flavor deepens and saltiness increases over time. Store up to 7 days for peak freshness.
Nutrition (per serving)
Approximate values per 1/8 of recipe: 20 kcal; 4 g carbohydrates; 1 g protein; 0 g fat; 1 g fiber; 450 mg sodium (actual sodium varies with brining time and salt type).
