Welcome to a classic taste of Eastern European summer! Today, we're making Malosolnye Ogurtsy, which translates to "lightly salted cucumbers." This isn't your typical pickle; it's a quick-fermented delight that captures the essence of fresh, crunchy cucumbers with a tangy, savory kick. A beloved staple in many households, especially during the dacha (summer cottage) season, these pickles are celebrated for their crisp texture and refreshing taste. This particular recipe adds a zesty twist with grated horseradish and sharp green onions, creating a complex flavor that's both spicy and aromatic. Get ready to create a delicious, healthy, and traditional snack in just three days!
Lightly Salted Cucumbers with Onion and Horseradish in 3 Days
Ingredients for Lightly Salted Cucumbers with Onion and Horseradish
- 1 kg of fresh cucumbers
- 8 g of table salt
- 50 g of onion (white part of green onion or young onion)
- a small horseradish root
- a few sprigs of dill
- caraway, coriander seeds
How to Make Lightly Salted Cucumbers with Onion and Horseradish
Soak fresh cucumbers for several hours in filtered or spring water.
Slice the white part of the green onion into strips and add it to the cucumbers.
Scrape the horseradish root, then grate it on a fine grater.
Soak fresh cucumbers for several hours in filtered or spring water. Wash them thoroughly and slice them into rounds about one centimeter thick.
Slice the white part of the green onion into strips and add it to the cucumbers. Korean pickle recipes use a lot of green onion, so I decided to try it, and it turns out delicious, almost like a ready-made salad.
Scrape the horseradish root, then grate it on a fine grater. You will need about one tablespoon of grated horseradish, which is easy to grate. If you are making a larger batch, you might need protection from the pungent smell. For example, you can run the horseradish through a meat grinder with a plastic bag attached to the outlet and secured with a rubber band. This method helps to partially contain the fumes and prevent your eyes from watering too much.
Add a few sprigs of dill.
Place the cucumbers in a jar with a tight-fitting lid or in a plastic container.
Sprinkle in a teaspoon each of coriander and caraway seeds.
Add a few sprigs of dill.
Place the cucumbers in a jar with a tight-fitting lid or in a plastic container.
Add the salt. Sprinkle in a teaspoon each of coriander and caraway seeds.
Close the container tightly and shake for a few minutes.
Close the container tightly and shake for a few minutes. This helps the salt mix with the vegetables, slightly softening them and speeding up the process. The contents of the jar will also reduce in volume slightly.
Pour cold filtered or spring water over the cucumbers.
Place it in a warm, dark place for 72 hours.
The fermentation process begins in a warm room within 12-15 hours.
Pour cold filtered or spring water over the cucumbers, ensuring the water covers the contents of the jar.
Close the jar with a lid. Place it in a warm, dark place for 72 hours. Depending on the temperature in your home, it might take less time. For example, on a hot summer day when it’s 25°C (77°F) or higher, 48 hours might be enough.
The fermentation process will begin in a warm room within 12-15 hours. You’ll notice foam appearing and the brine starting to bubble.
On the third day, the cucumbers change color from bright green to an olive shade.
On the third day, the cucumbers will change color from bright green to an olive shade. It’s time to boil some new potatoes! Served with these malosolnye ogurtsy (lightly salted, fermented cucumbers) and some bread, you have a first-class summer dacha (country house) lunch!
And there you have it—your very own jar of delicious, crunchy Malosolnye Ogurtsy! The beauty of this recipe lies in its simplicity and the vibrant, natural flavors that develop during fermentation. The best way to enjoy them is the traditional way: chilled, alongside a plate of freshly boiled new potatoes with butter and dill. They also make a fantastic appetizer or a zesty addition to salads and sandwiches. Store your finished pickles in the refrigerator to slow down the fermentation process; they'll stay crisp for up to a week. We hope you enjoy this taste of summer and feel inspired to explore the wonderful world of home fermentation!
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