Malosolʹnye Sgurcy (Russian Salted Pickles) is a traditional Russian recipe for a classic quick pickle of gherkins and dill in a brine solution. The full recipe is presented here and I hope you enjoy this classic Russian version of: Russian Salted Pickles (Malosolʹnye Sgurcy).
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These quick and easy Russian Pickles (малосольные огурцы) are super crunchy, popular across all Eastern European cultures. Refrigerator pickles that are crunchy every time, no canning or cooking required. Salted dill pickles anybody can make. For best results you need non-iodated salt so use raw sea salt, pure rock salt, kosher salt or Himalayan salt.
Ingredients:
1kg gherkins
fresh dill including dill flowers
1 water
1 tbsp salt
Method:
Wash the gherkins and cut off both ends. Smash the garlic with your fist then separate into cloves, peeling each one as you go.
Stuff the gherkins into jars with salt-proof lids (or mason jars). Add in the garlic and fresh dill.
Bring the water to a boil, then mix in the salt, making sure it’s completely dissolved.
Take the pan off the heat and allow to cool slightly then pour the still hot brine over the pickle mixture, making sure that the contents of the jars are fully submerged.
Secure the lids and let the jars cool before labelling. Now leave the jars on your counter-top to brine for 24 hours, the colour will change and brine becomes cloudier. Place in refrigerator.
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