Solionye Ogurtsy are classic Russian fermented pickles that offer a crisp texture and tangy, savory flavor profile. Unlike quick vinegar pickles, these rely on natural lactic acid fermentation to develop complex tastes. The combination of fresh dill, sharp horseradish, aromatic garlic, and tarragon creates a robust brine that permeates the cucumbers. These pickles are perfect as a side dish for rich meals like borscht, pelmeni, or grilled meats. They add a refreshing crunch and acidity that cuts through heavy fats. Making them at home allows you to control the saltiness and spice level, resulting in a superior, preservative-free condiment that improves with age.
Solionye Ogurtsy – Brined Cucumbers
Description
Solionye Ogurtsy are classic Russian fermented pickles that offer a crisp texture and tangy, savory flavor profile. Unlike quick vinegar pickles, these rely on natural lactic acid fermentation to develop complex tastes. The combination of fresh dill, sharp horseradish, aromatic garlic, and tarragon creates a robust brine that permeates the cucumbers. These pickles are perfect as a side dish for rich meals like borscht, pelmeni, or grilled meats. They add a refreshing crunch and acidity that cuts through heavy fats. Making them at home allows you to control the saltiness and spice level, resulting in a superior, preservative-free condiment that improves with age.Ingredients
Directions
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Wash the cucumbers thoroughly under running water and place them in a bowl.
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Cover the cucumbers with ice water and enough ice to keep them cold for 10 hours to ensure crispness.
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Drain the cucumbers and trim both ends off to allow the brine to penetrate the flesh.
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Rinse the dill bunch and divide it in half.
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Scrub the horseradish root and slice it thinly.
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Peel the garlic cloves and halve them.
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Fold half of the dill into a ring shape and place it at the bottom of a clean pickling jar.
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Layer the horseradish, garlic, red pepper, and one-third of the tarragon on top of the dill.
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Pack half of the cucumbers upright into the jar, arranging them tightly.
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Place the second third of the tarragon on top of the cucumbers.
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Pack the remaining cucumbers into the jar in the same tight manner.
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Layer the remaining dill, horseradish, garlic, pepper, and tarragon on top of the cucumbers.
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Combine the salt and water in a pot, stirring until the salt is completely dissolved.
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Pour the brine into the jar until the cucumbers and herbs are fully submerged.
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Cover the jar with a saucer and weight it down with a smaller jar or can filled with water to keep the cucumbers submerged.
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Cover the mouth of the jar with two layers of cheesecloth and tie it securely with string.
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Place the jar in a well-ventilated shaded spot with a temperature of 64-68 degrees Fahrenheit for the first 2-3 days.
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Remove any scum that appears on the surface and wash the mouth of the jar daily.
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After 3-4 days, when fermentation activity subsides, remove the weight and lid.
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Check to ensure the brine still covers the cucumbers; if not, add more brine made with the same salt-to-water ratio.
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Cover the jar with its lid and refrigerate at 32-38 degrees Fahrenheit.
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Store the pickles on the lowest shelf of the refrigerator for up to 1 week for best quality, though they may keep longer.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 85.1kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 11.3mg1%
- Total Carbohydrate 20.4g7%
- Dietary Fiber 2.8g12%
- Sugars 9.6g
- Protein 4.0g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
