Garlic-Dill Lightly Salted Refrigerator Cucumbers

Crisp lightly salted cucumbers with garlic, dill and pepper, stored in the refrigerator.

By Savva LoginovUpdated
Total 24 hr 20 minMakes About 1 kg
Jump to Recipe

These lightly salted cucumbers are a quick refrigerator pickle flavoured with garlic, dill, peppercorns and bay. The source calls for a hot brine cooled before pouring and a brief room-temperature ferment; this version treats them as a short-term refrigerated pickle, not a shelf-stable preserve. Use small, firm cucumbers and keep them submerged. Chill after a brief cool-down and use clean utensils. They are ready to eat after a day and stay crispest within a few days. Wash cucumbers, trim ends and prick each once with a clean skewer for quicker brining. Bring water, salt, peppercorns and bay leaves to a boil; cool completely. Place cucumbers, garlic and dill in a clean food-safe container. Pour in cooled brine to cover.

Garlic-Dill Lightly Salted Refrigerator Cucumbers

Recipe card

Garlic-Dill Lightly Salted Refrigerator Cucumbers

Prep 20 minCook 0 minTotal 24 hr 20 minYield About 1 kg

Equipment: Knife, cutting board, mixing bowl and suitable pan

Ingredients

Instructions

  1. Prepare cucumbers

    Wash cucumbers, trim ends and prick each once with a clean skewer for quicker brining.

  2. Make brine

    Bring water, salt, peppercorns and bay leaves to a boil; cool completely.

  3. Pack

    Place cucumbers, garlic and dill in a clean food-safe container. Pour in cooled brine to cover.

  4. Chill

    Cover and refrigerate 24 to 48 hours, turning the container once if needed so cucumbers remain submerged.

  5. Serve

    Taste after 24 hours. Keep refrigerated and use clean utensils.

How to tell when it is ready

Cook until tender and hot throughout.

Tips

  • Choose firm cucumbers of similar size.
  • Cool brine completely before pouring.
  • Keep cucumbers below the brine.
  • Use clean utensils when serving.

Troubleshooting

  • If the mixture is too thick, add liquid a little at a time.
  • If browning too quickly, lower the heat.

Substitutions

  • Use a suitable neutral oil if needed.
  • Choose a broth or seasoning that suits your dietary needs.

Variations

  • Adjust herbs or spices to taste.
  • Add a little citrus for brightness.

Serving suggestions

  • Serve with roast meat.
  • Add to sandwiches.
  • Pair with potatoes.
  • Serve alongside dark bread.

Make ahead

Measure ingredients ahead and finish cooking shortly before serving.

Storage

Keep covered in the refrigerator and use within 5 days.

Food safety

Refrigerator pickles only; not a tested shelf-stable canning recipe. Keep refrigerated and use within 5 days.

Frequently asked questions

Can I prepare this ahead?

Prepare components ahead and refrigerate promptly.

How should I store quick garlic-dill refrigerator pickles?

Keep covered in the refrigerator and use within 5 days.

Serve promptly and refrigerate leftovers safely.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

More from Savva Loginov

image of maple glazed grilled salmon with mustard and lemon

Grilled Maple Salmon with Mustard and Lemon

image of crunchy blt salad with bacon and creamy lemon dressing

BLT Salad with Crisp Bacon and Creamy Dressing

image of rice stuffed chicken thighs with roasted cauliflower florets

Stuffed Chicken Thighs with Rice and Cauliflower

image of crisp salmon cakes with lemon and fresh dill

Salmon Cakes with Lemon, Dill and Crisp Edges

image of honey glazed chicken drumsticks with garlic and ginger

Baked Honey Glazed Chicken Drumsticks with Garlic

image of toasted mushroom sandwich melts with cheddar and thyme

Mushroom Sandwich Melts with Cheddar and Thyme

Spotted a detail that needs correcting? Contact the FeastDelights editors.