ReceptnaptárSalted pickled cucumbers (solyonye ogurtsy)
Solyonye ogurtsy (salted, fermented cucumbers) are the essential pickle of Russian cooking, with vodka, potatoes and meats. Tangy, crunchy, garlicky and dilly. They are also made at home by the old barrel method.
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Method
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- Wash the cucumbers, trim the ends and soak in cold water for 2 hours.
- Boil the water with the salt and cool it.
- Put the dill, garlic, leaves and spices into a large jar.
- Pack the cucumbers in tightly, upright.
- Pour over the cold salted water to cover.
- Mature at room temperature for 2-3 days, then keep in the fridge.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Use firm, small pickling cucumbers, not salad cucumbers.
- Oak and cherry leaves keep them crunchy.
- After 2-3 days put them in the fridge so they do not over-sour.
Frequently asked questions
How long do they keep?
1-2 months in the fridge.
How are they served?
With potatoes, meat, vodka, in soups.
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- Olivier salad (Russian potato salad with mayonnaise)
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- Okroshka (cold kefir soup)
- Vinaigrette salad (Russian beetroot salad)
- Seledka pod shuboy (herring under a fur coat)
- Shchi (Russian cabbage soup)
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