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Quick Pickled Cucumbers with Garlic
Instructions
I prepare the aromatic brine first of all – it needs to cool to warm before pouring. Pour 1.5–1.7 l of clean water into a saucepan and bring it to the boil over high heat. Add 3 tablespoons of coarse salt (level, not heaped) and stir well with a wooden spoon until fully dissolved. Fine iodised salt is not suitable – it makes the cucumbers soft, so use only rock or sea salt. Add 1 scant tablespoon of mustard seeds and 4–6 peppercorns each of allspice and black pepper to the boiling brine. Turn off the heat and let the brine cool to a warm state (about 40 °C) – this takes 20–30 minutes.
While the brine cools, thoroughly wash the cucumbers (1.8–2 kg) under cold running water using a brush – a lot of dirt collects at the tips of the fruits and is hard to wash off by hand alone. Trim 0.5–1 cm from each end of the cucumbers – this removes any potentially bitter parts and helps the brine penetrate faster. It is ideal to use young, freshly picked cucumbers (1–2 days after harvesting) with bumps – these give the characteristic crunch.
Prepare the aromatic additions. Peel 5–6 cloves of garlic – for a milder flavour you can use young green garlic or garlic scapes. Thoroughly wash the fresh herbs (dill, parsley, basil) under cold water and pat them dry with paper towel. Cut the horseradish leaves into small pieces about 5×5 cm – they give the cucumbers their characteristic crunch and prevent mould from forming. Add tarragon or coriander if you like, for an extra note.
Place some of the herbs at the bottom of a three-litre glass jar (clean, but not necessarily sterilised): a few sprigs of dill and parsley, some basil leaves, 2–3 pieces of horseradish leaf and 1 clove of garlic. This creates an aromatic base for the cucumbers. Stand the first row of larger cucumbers upright in the jar – they give a stable base. Add herbs and a few cloves of garlic between them. Fill the jar to the top in the same way, alternating layers of cucumbers and aromatic additions. Put the last layer of herbs and the remaining garlic on top – they act as an aromatic «cap» and press the cucumbers down.
Pour the brine, now cooled to warm (40 °C – crucial for crunchy cucumbers!), into the jar along with the mustard seeds and peppercorns – they should be distributed evenly throughout. The cucumbers must be completely covered by the brine, including the top layer. Cover the jar loosely with a nylon lid (to allow air circulation) and set it on a tray or in a deep plate – brine may escape during fermentation. Leave the cucumbers to salt at room temperature in a dark place for exactly one day. After 24 hours the tasty, crunchy homemade snack will be ready. Afterwards, store the finished lightly salted cucumbers in a cool place (in the fridge or a cellar) – this stops further fermentation.
Tips
- 1
Use only freshly picked cucumbers, 1–2 days from harvest – they will come out as crunchy as possible. Cucumbers that have been sitting around (a week or more) make soft lightly salted cucumbers because they have lost their internal firmness.
- 2
Be sure to trim 0.5–1 cm from both ends of the cucumbers – dirt and bitter substances collect there that are hard to wash off even with a brush. The ends also slow down the penetration of the brine.
- 3
Pour warm brine (40 °C) over the cucumbers, not hot or cold – hot brine will cook the cucumbers and make them soft, while cold brine slows down the salting process. Warm brine gives the perfect crunch.
- 4
Store the finished lightly salted cucumbers in the fridge to stop fermentation – at room temperature they will keep salting and after 3–4 days will turn into full salted cucumbers.
FAQ
Why did my lightly salted cucumbers turn out soft? +
There are three main reasons: stale, long-stored cucumbers were used (buy freshly picked ones, 1–2 days old), the brine was too hot (it should be warm, 40 °C, not boiling), or there was no horseradish leaf in the jar (it is what gives the crunch and is an essential ingredient). The variety of cucumber can also matter – long salad cucumbers are usually more watery. For crunchy lightly salted cucumbers, choose short, bumpy varieties. A home cook's trick: soak the cucumbers in iced water for 5 minutes before placing them in the jar – this fixes their crunchy structure. You can also add 1 tablespoon of vodka to the brine.
How long do the finished lightly salted cucumbers keep in the fridge? +
In the fridge, the finished lightly salted cucumbers keep for up to 2 weeks, but the flavour changes. For the first 3–5 days they stay classically lightly salted – tender, moderately salty, crunchy. By day 5–7 they become saltier and resemble ordinary salted cucumbers. By day 10–14 they are fully salted with a rich flavour. For the ideal lightly salted taste it is best to eat them within the first 3–5 days after they are ready. If you want to spread out the pleasure, make small batches of one jar every 5 days – a home conveyor of lightly salted cucumbers for the whole summer.
Can I use large cucumbers for this lightly salted appetiser? +
Yes, but with reservations. Cut large cucumbers into pieces (lengthways in half or into quarters) for quick salting – whole, they will take 2–3 days to salt instead of 1. Cutting them spoils the attractive presentation, but the flavour stays excellent. The ideal cucumber size is 8–12 cm long. Very small gherkins (3–5 cm) are not suitable either – they will salt in 12 hours and become over-salted by the time the usual one-day wait is up. For gherkins, reduce the salting time to 12 hours or lower the salt concentration to 2.5 tablespoons per 1.5 l of water.
Can I make lightly salted cucumbers without a horseradish leaf? +
The horseradish leaf is a key ingredient for crunch, but if you do not have it there are substitutes. Suitable options are: blackcurrant leaf (2–3 pcs., gives a delicate aroma), cherry leaf (2–3 pcs., a light fruity note), oak leaf (1 pc., a classic Russian trick for crunch), or fresh horseradish root (30 g, a sharper result). You can also add dried horseradish leaf from the pharmacy (1 tablespoon) – it keeps its properties. Without these «firming» ingredients the cucumbers will turn out soft and less crunchy. For the best result, combine 2–3 kinds of leaves – a home version from village tradition.
Tip: the perfect partner for these pickles is new potatoes with dill.
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