Russians love their pickled vegetables. And right now the markets are flooded with cucumbers. Not the enormous, smooth skinned cucumbers one finds in the U.S. but baby cucumbers perfect for pickling. And making greek salad but that’s another post. I admit I have never made homemade dill pickles but when in Russia pickle I will. Besides, my six year old loves pickles and this just might save me having to lug home heavy jars of pickles from the store come winter. That’s right folks, we have no car.
Overnight Refrigerator Pickles
1 quart jar
1 lb. small pickling cucumbers (props to those who can grow them in their backyards!)
2-3 cloves of garlic
three stems of fresh dill
1 T. Real Salt
2 c. cold water
Cut off the ends of the cucumbers and pack them tightly in the jar leaving a little room at the top. Chop each clove of garlic into two or three pieces. Pack the dill and garlic in the jar. In a large measuring cup dissolve the salt in the water and then pour the brine into the jar with the pickles. Screw on the cap and let sit at room temperature for 24 hours. Place jar in the fridge and consume within the week.