Tacohuaco

Quick pickled cucumbers

VeganVegetarianGluten freeDairy freeNo refined sugar

24 min

Russian
cuisine
SnackPicklingPicnic

Check out our new favorite recipe for quick-pickled cucumbers!

Ingredients

Yields 1 jar

  1. 3 cucumbers
  2. 1 clove of garlic
  3. 3 sprigs of dill
  4. 1 tablespoon of vodka
  5. salt

You will need

  1. 500 ml container with a tight-fitting lid

Directions

  1. Prepare the vegetables. Cucumbers: trim and cut lengthwise into quarters. Garlic: finely chop or press. Dill: finely mince.
  2. Place cucumbers, garlic, dill, and vodka into a container.
  3. Stir, then press the cucumbers gently.
  4. Leave the container to pickle at room temperature for 20 minutes. Stir several times, so the cucumbers are evenly coated in the liquid.

Notes & tips

You could keep the pickles in the fridge for several days.
The easiest way to peel garlic is to smash it: put a clove of garlic on a cutting board, put your chef’s knife on top of it so the blade side lays on the clove, and hit the side of the knife with your hand. Now you could peel the clove.

This recipe is based on Darra Goldstein’s book “Beyond the North Wind”.

Explore ingredients

Ingredients explorer

NameKindSeasonContains
CucumberVegan
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DillVegan
GarlicVegan
SaltVegan
VodkaVegan

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