Quick Garlicky Salted Cucumbers with Fresh Dill
Salted Cucumbers
Crisp, refreshing cucumbers tossed with garlic and dill. The ultimate crunchy summer side dish.
Nutrition (per serving)
There is something undeniably refreshing about a bowl of lightly salted cucumbers on a hot summer afternoon. Known in many cultures as quick pickles or 'malosolnye,' these aren't your typical vinegar-soaked jarred pickles. Instead, they are crisp, vibrant, and burst with the clean flavor of the garden, accented by the sharp bite of garlic and the feathery aroma of fresh dill.
The beauty of this recipe lies in its simplicity and speed. By using a dry-salting method, you achieve that perfect balance of salty and fresh in just a matter of hours. They make an incredible accompaniment to grilled meats, a cooling side for spicy dishes, or honestly, just a guilt-free snack straight from the fridge that provides a satisfying crunch every time.
Ingredients
- Persian or Kirby cucumbers:1 lb
- Kosher salt:1 tbsp
- Fresh dill, finely chopped:¼ cup
- Garlic cloves, minced:3 pieces
- Sugar:½ tsp
- Black peppercorns, cracked:½ tsp
- Olive oil:1 tsp
Instructions
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Wash the cucumbers thoroughly and trim off both ends. Slice them into half-inch rounds, spears, or halves depending on your preference.
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Place the sliced cucumbers into a large mixing bowl or a gallon-sized zip-top bag.
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Add the kosher salt, sugar, minced garlic, cracked peppercorns, and fresh dill to the cucumbers.
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Toss the mixture thoroughly with your hands or a spoon (or seal and shake the bag) until every cucumber slice is evenly coated in the seasonings.
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Let the cucumbers sit at room temperature for about 30 minutes to allow the salt to draw out a bit of moisture and infuse the flavors.
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Transfer to the refrigerator and chill for at least 1 to 2 hours before serving. Give them one last toss before putting them on the plate.
Tips & Notes
- Use Persian or Kirby cucumbers for the best results; their thin skins and small seeds provide the most satisfying crunch.
- The longer they sit, the saltier they will become. If you prefer them very lightly salted, eat them within 4-6 hours.
- Add a pinch of red pepper flakes if you want a little bit of heat to contrast the cooling cucumber.
