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



Yields 1 jar

  • 3 cucumbers
  • 1 clove of garlic
  • 3 sprigs of dill
  • 1 tablespoon of vodka
  • salt


  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 sealable container.
  3. Stir, then press the cucumbers gently.
  4. Leave the container 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".