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Crisp, spicy and so aromatic are these malosol cucumbers. They are ideal as a summer party food, a snack between meals, with potatoes for lunch or for a barbecue. You can make these Russian style no cook pickles at home. After one day they are ready to serve. A detailed refrigerator pickles recipe with the exact quantities and step-by-step instructions can be found below.
What are malosol cucumbers?
Malosol pickles are quick and low salted cucumbers. They can be pickled in cold water, hot water or completely without water. After a few hours or a few days they are ready for consumption. Unlike ordinary pickled cucumbers, the no cook refrigerator pickles taste crisp and fresh.
In Russia, malosol cucumbers are very popular in summer. “Malosol”, by the way, translated from Russian, means “low salted”.
Use fresh vegetable
For the recipe, you should use crisp, fresh, green Kirby cucumbers. Similarly, use the plant for the sweet sorrel piroshki. Also, the cucumbers should be young and small. Then they need less time to pull.
Use herbs and spices to taste
When choosing spices and herbs for the no cook pickles, you can go by your taste, just like when you pickle vegetable salad. The more of them you take, the more aromatic and spicy taste the malosol cucumbers later.
Classically used for this horseradish leaves, dill with blossoms, garlic, bay leaves, peppercorns. For an even finer flavor often add currant or cherry leaves.
If you like your refrigerator pickles a little hot, you can add a piece of chili pepper. Cut it into rings for this purpose. You can also add mustard seeds**.
How to serve refrigerator pickles?
The refrigerator pickles are very versatile to serve. Once you try them, you definitely won’t get enough of them.
The no cook pickles taste delicious with potatoes of any kind. It can be whole boiled potatoes, jacket potatoes, fried potatoes or mashed potatoes. With this you get a delicious, healthy and quick lunch or dinner conjured up.
The malosol cucumbers are a must at a barbecue party. Along with pickled radishes, they go perfectly with vegan sausages or freshly baked herb bread.
As finger food at a party, they’re gone faster than you think, alongside the fried zucchini, mini pizza or herb and cheese blini. Your guests are guaranteed to be delighted by the crunchy snack.
In addition, the refrigerator pickles are simply ideal for the small hunger in between. As a cold appetizer or fine food they go through just as well.
These malosol cucumbers are
- crispy,
- spicy,
- juicy,
- delicious,
- fresh,
- very aromatic,
- low salted,
- healthy,
- vegan,
- fine,
- no cooked,
- easy and quick to make,
- perfect as finger food, side dish, snack in between, for barbecue,
- hearty summer classic of Russian cuisine.
No cook refrigerator pickles recipe
The cucumbers in this recipe, which you’ll find in the recipe box here at the end of the post, are pickled in the refrigerator. After 1 – 2 days you can already snack on them.
To pickle Russian style malosol cucumbers, all you need are herbs, spices, salt, water and of course fresh cucumbers.
Cut off the ends of the cucumbers. Chop the herbs coarsely. Now layer the herbs, spices and cucumbers in a large container. Then pour salted sparkling water over them and leave them covered under a weight for about 24 hours.
How to make refrigerator pickles: tips and tricks
- Use fresh, small, young, green Kirby cucumbers for the recipe.
- Use different herbs and spices of your choice.
- If you put the cucumbers in cold water for a while before pickling, they will taste crisper later.
- For more flavor, you can also let the cucumbers sit in the refrigerator for about 48 hours instead of 24.
Did you make no cook refrigerator pickles using this recipe? I’m looking forward to your result, your star rating and your comment here below on how you succeeded and tasted the malosol cucumbers.
Also try these snack recipes:
- Russian eggs – simple recipe for spicy stuffed eggs
- Stuffed flatbread in pan – with potatoes and cheese
- Homemade cheese crackers: easy and quick recipe for crunchy snack
No cook refrigerator pickles
Ingredients
- 1 kg Kirby cucumbers small, fresh, young, green
- 1 bunch dill with blossoms
- 2 - 3 leaves of horseradish
- 15 currant leaves
- 5 cloves of garlic
- 3 - 5 cm long piece of horseradish
- 2 bay leaves
- 1 tsp pepper corns** whole
- 2 tbsp salt
- 1 l sparkling water room warm
Instructions
- Wash cucumbers, put them in a large bowl, pour cold water over them so that they are completely covered with it and let them soak for 1 - 2 hours.
- Peel garlic and horseradish and cut them into coarse slices.
- Coarsely chop horseradish leaves, currant leaves and dill.
- Drain the cucumbers and cut off the two ends on each cucumber.
- In a large container (mixing bowl or saucepan), layer the chopped leaves, dill, garlic, horseradish, spices, and cucumbers alternately, with the first and last layers consisting of the leaves.
- Dissolve salt in room warm sparkling water and pour it over the cucumbers. If the cucumbers are not completely covered with it, add a little more water.
- Place a flat plate, slightly smaller in diameter than the container itself, on top of the cucumbers and place a weight, such as a screw-top jar of water, on top.
- Leave the cucumbers at room temperature for about 2 hours and then place them in the refrigerator, with the weight, for another 22 hours.
Notes
- Use different herbs and spices of your choice.
- If you put the cucumbers in cold water for a while before pickling, they will taste crisper later.
- For more flavor, you can also let the cucumbers sit in the refrigerator for about 48 hours instead of 24.
- See the detailed tips and tricks for making the no cook refrigerator pickles at the top of the post.
If you are using Pinterest, you can pin the following picture:
