Garlic Dill Cucumbers

Garlic Dill Cucmbers-1-4

If you have even a smidge of Slavic heritage, you don’t need an introduction to this classic garden favorite. I’ll bet every Russian family makes these cucumbers in the summertime.

How can I describe them? Crisp, cool and crunchy. They are a great side dish to just about any meal, with just the right amount of dill and garlic giving refreshing flavor and taste to the cucumbers. Plus, they are a cinch to make.

If there was a book written about Russian cooking, there would need to be a whole chapter devoted to dill.  It’s an herb that Russians understand and use. A LOT.  I do think dill is wonderful, and sometimes a dish just will not taste RIGHT without dill. Garlic is up there right next to dill. If you were brought into a Russian kitchen blindfolded, you would recognize “Russianness” of it immediately, because your senses would pick up the garlic in the air, of course, followed by dill. I am as Russian as they come; I mean, seriously, take a look at my picture over there on the top right. It just screams “European face”. I guess my parents did a good job in naming me Olga:). Even with my extreme love and appreciation for the food of my heritage, I do cringe at the exuberant over usage of both dill and garlic in many, many Russian kitchens. Please don’t make your friends’ eyes water just by breathing near them, I beg you!

If you’ll notice, I didn’t include the measurements for all the ingredients. That is very intentional, since there isn’t an exact measurement for this “recipe”, it’s all very much based on taste and preference. You can add as much or as little of dill, garlic, salt and pepper as you like. My main objective is to share my method for preparing these cucumbers.

Since I am seriously opposed to using lots of fresh garlic, this method is the perfect solution – instead of assaulting the cucumbers with lots of minced raw garlic, I instead add a few cloves of garlic that I first gently crush with my knife. Th garlic gives a very mild kiss to the cucumbers, with just the right touch of aromatic flavor. With the addition of fresh dill, the cucumbers are SO, SO good.

Ingredients:

cucumbers, cut into spears

salt, pepper

garlic, crushed

dill, minced

Instructions:

Garlic Dill Cucmbers-1Prep the ingredients. Combine all the ingredients in a ziplock bag, mixing to combine. (You can use any kind of bag, or even place all the ingredients in a covered bowl.) Garlic Dill Cucmbers-1-2Place the cucumbers in the refrigerator for 15-30 minutes or up to a few hours. The longer the cucumbers will be in the refrigerator the softer they will become.Garlic Dill Cucmbers-1-3

Serve cold.

Garlic Dill Cucumbers
 
Prep time
Total time
 
Author:
Recipe type: Sides
Ingredients
  • cucumbers, cut into spears
  • salt, pepper
  • garlic, crushed
  • dill, minced
Instructions
  1. Prep the ingredients.
  2. Combine all the ingredients in a ziplock bag, mixing to combine. (You can use any kind of bag, or even place all the ingredients in a covered bowl.)
  3. Place the cucumbers in the refrigerator for 15-30 minutes, up to a few hours. The longer the cucumbers will be in the refrigerator the softer they will become.
  4. Serve cold.

 
Signature

Related posts:

Comments

  1. Jessica says

    This recipe looks yummy. I make 24 hour pickles using these same ingredients – I’ll have to try this. I mainly came to comment because your expression “European face” made me chuckle. My Russian husband calls it “the face” & can identify other Russians in public by it. A while back, when I showed him your blog he said that you definitely have “the face”.

  2. Luba says

    Whenever I smell these cucumbers, I am reminded of a Russian wedding! :)) I think a wedding is not a wedding without this delicious treat. :) Except we also add vinegar when making ours. Just a splash, but it makes all the difference! Thanks for sharing this wonderful recipe with others. :)

  3. Julia says

    Thank you Olga! We love these dill cucumbers, made these a couple of days ago, next time I will try your version without mincing the garlic into cucumbers.

  4. Oksana says

    Wow, I was surprised, and so was my husband, how quick and easy they are to make. We used to make ours in a jar with same ingredients, except also adding pickling dill and leaving in fridge overnight to 2 days. I prefer your method (storing in plastic bag also saves space in the fridge), my 8 year old daughter actually enjoyed making this with me. She was so proud for making something so tasty.

    • says

      What a wonderful helper you have! Someday, I hope to have a daughter too:).
      I’m so glad you and your family enjoyed the cucumbers. I like how space saving it is to keep them in a ziplock bag too.

  5. Mari says

    Hi Olga!
    I am loving all your recipes and actually made your Borscht, summer garden salad and bulochki today, getting rave reviews from my family! I even ate the beet green for the first time, sauteed in butter and evoo!
    I have a lot of left over dill, so I will definitely be making the above recipe soon.

    I have a question. As I’ve never eaten authentic Russian food at a restaurant or otherwise, I don’t know what dishes go together well. I would find it really helpful if one day, you could create menu pairings (side, bread, main, dessert etc) for example like a typical Russian Easter/Christmas/New Years/wedding menu, or impress the Russian in-laws menu, Spring Picnic Russian style etc

    Have a great weekend!

    • says

      I wouldn’t recommend it, Luba. As I wrote in the post, the cucumbers will get soft and mushy. They won’t be as crunchy as they should be. If you don’t mind that, then you can make them they night before. I never do, since it only takes a few minutes to make them right before serving them.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>