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.
cucumbers, cut into spears
Prep 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.) Place 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.
- cucumbers, cut into spears
- salt, pepper
- garlic, crushed
- dill, minced
- Prep 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.)
- 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.
- Serve cold.