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No-vinegar dill and garlic pickles

Cucumbers in saltwater brine with garlic, dill, chili, and currant leaves rest for one day at room temperature before chilling. Makes 2 jars.

Slovak cuisine · Translated from Slovak ·

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Recipe at a glance

Prep time
25 min
Cook time
10 min
Total time
35 min
Servings
2 jars
Difficulty
Medium
Cuisine
Slovak
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These no-vinegar pickles are packed in a simple saltwater brine with garlic, dill, bay leaves, and other herbs. Home cooks pass recipes like this along, each adding something different to the jar—here, parsley root, celery root, chili, basil, currant leaves, and nettle leaves. To let the flavors blend, the cucumbers are covered and left at room temperature for one day.

Ingredients

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Instructions

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  1. Bring the water to a boil with the whole parsley root and bay leaves, then let cool.

    Tip: If you omit the parsley root, there is no need to boil anything. Simply pour water over the bay leaves and add it to the cucumbers in the jar.

  2. Wash the cucumbers, place them in a bowl, and sprinkle with the salt. While they sit, prepare the herbs: cut them into smaller pieces, or leave them whole if using a large jar. Add them to the cucumbers along with the crushed garlic.

  3. Thinly slice the celery root and add it to the vegetables along with the chili pepper. Sprinkle the mixture with a little hot chili seasoning. Pour the water over the cucumbers, cover, and let stand for 1 day at room temperature so the flavors can blend.

  4. Then pack the cucumbers into jars, pour in the brine they have been steeping in, close the jars, and store in the refrigerator. The cucumbers ferment for only one day, and the U.S. National Center for Home Food Preservation (NCHFP) recommends refrigeration even for fully fermented pickles that have not been heat-processed. These pickles contain no vinegar, so they lack a sharp vinegar flavor and work well as a salad or side dish.

  5. Serve them with grilled meat for the best pairing.

Tip: Choose small, firm, freshly picked cucumbers for pickling and cut a thin slice off both ends to help them stay crisp longer in the brine.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy
12 kcal
Protein
0.5 g
Carbohydrates
2.9 g
of which sugars
1.0 g
Fat
0.1 g
of which saturates
0.0 g
Fiber
0.5 g
Salt
1.6 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Kyslé zavárané uhorky bez octu s kôprom a cesnakom

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