Traditional Russian Pickles (солёные огурцы — solyonyye ogurtsy)

The undisputed favorite. Crunchy, garlicky, and aromatic with dill, horseradish leaves, black currant leaves, and peppercorns.

In Russia, pickled foods are more than sides — they’re a symbol of hospitality and resourcefulness. Every region and household has its own recipes, passed down through generations. Sharing a plate of pickles with dark bread and vodka is a gesture of warmth and welcome.

🥒 Traditional Russian Pickled Cucumbers (Солёные огурцы)

🧂 Ingredients

For a 1-liter (quart) jar:

• 500–600 g (about 1.3 lbs) small firm cucumbers

• 2–3 cloves garlic, peeled

• 2–3 sprigs fresh dill (preferably with flower heads)

• 2–3 leaves black currant, cherry, or horseradish leaves (optional, but traditional — for crispness)

• 5–6 black peppercorns

• 1 bay leaf

• 1 small slice horseradish root (optional, for bite)

Brine:

• 500 ml (2 cups) water

• 1 tbsp non-iodized salt (coarse or pickling salt)

🥣 Instructions

1. Prepare the cucumbers
   Wash thoroughly. If they’re not freshly picked, soak them in cold water for 2–4 hours to restore firmness.

2. Sterilize jars
   Rinse jars and lids with boiling water or sterilize in the oven (about 10 minutes at 180°C / 350°F).

3. Pack the jars
   Place dill, garlic, peppercorns, bay leaf, and any leaves or horseradish at the bottom.
   Arrange cucumbers vertically, tightly packed. Add any remaining herbs on top.

4. Make the brine
   Bring water to a boil, dissolve salt completely, and let it cool slightly (you want it hot but not boiling when poured over cucumbers).

5. Pour and cover
   Pour brine over cucumbers, ensuring they’re fully submerged.
   Cover the jar loosely (with a lid or cloth) to allow gases to escape during fermentation.

6. Fermentation
   Leave the jar at room temperature (18–22°C / 64–72°F) for 2–3 days.
   You’ll notice bubbles forming — that’s fermentation!
   Taste after 48 hours. When cucumbers are pleasantly sour and crunchy, move the jar to the refrigerator or a cool cellar.

7. Storage
   They’ll keep in the fridge for several weeks and continue to develop deeper flavor over time.

Tips for the Perfect Russian Pickles

• Use small, fresh cucumbers (3–4 inches long) — overripe ones go soft.

• The horseradish, cherry, or currant leaves help maintain crispness naturally.

• Add a pinch of mustard seeds or a slice of rye bread for extra tang (an old Slavic trick to boost fermentation).

• For instant pickles, refrigerate after 24 hours — these are called malosolnye ogurtsy (lightly salted cucumbers).