These pickles couldn’t be simpler. The recipe comes from Katya Bruyaka in Murmansk, whose small kitchen is a wonderland of homemade distillations and preserves that allow her to throw together fabulous meals on the spur of the moment. When Katya served me these pickles, I worried that she might be using up the last of her precious summer preserves before winter had come to an end. But she just laughed and happily shared her secret with me. Now I make these pickles whenever I crave a quick Russian fix.
- 3 mini cucumbers, unpeeled, ends trimmed, sliced lengthwise into quarters (about 8 ounces)
- ¾ teaspoon kosher salt
- 1 large garlic clove, finely chopped
- 2 tablespoons minced fresh dill (about 3 sprigs, coarse stems removed)
- 1 tablespoon vodka
Place all the ingredients in a small ziploc sandwich bag and gently massage to distribute the seasonings evenly. Leave the bag on the counter for 20 minutes, turning it occasionally to bathe the cucumbers in the liquid that forms. The pickles will be ready after 20 minutes. They will hold well in the refrigerator for a couple of days.
Recipe from Beyond The North Wind.