Best Dry Brined Pickles Sausai Sdyti Agurkai Lithuania Recipes

Dry-Brined Pickles - Sausai S?dyti Agurkai (Lithuania) image

Provided by duonyte

Categories Vegetable

Time 6h10m

Yield 4 serving(s)

Number Of Ingredients 4

1 lb pickling cucumber
1/2 tablespoon coarse salt
1 garlic clove, chopped
1 small handfull fresh dill, roughly chopped

Steps:

Wash the pickles well, cut off a thin slice from either end. You can leave them whole if the cukes are small or slice in half lengthwise. (I have also sliced them across or into spears, to make 4 pieces per cucumber, as I could not find the small ones I like). Place in a sealable plastic bag.
Add the salt, garlic and chopped dill to the bag and refrigerate, shaking the bag a few times during the "cooking", if you can. (I've also made these with just 1 tsp of salt and no garlic, and I just may like those even better).
They will be ready in 6 to 8 hours, although I snuck some at 3 hours.

Nutrition Facts : Calories 18.1, Fat 0.1, Sodium 874.5, Carbohydrate 4.4, Fiber 0.6, Sugar 1.9, Protein 0.8

All-Purpose, Foolproof Pickle Brine image

Provided by Alex Guarnaschelli

Time 15m

Yield 1 1/2 cups liquid

Number Of Ingredients 9

1/2 cup white wine vinegar
1/4 cup sugar
1 tablespoon kosher salt
1 teaspoon coriander seeds
1/4 teaspoon ground allspice
1 bay leaf
1 cinnamon stick
1 clove garlic, lightly crushed
1 cup vegetables, such as green beans, cucumber slices or radish wedges

Steps:

In a medium saucepan, bring 1 cup water to a simmer over medium heat with the vinegar, sugar, salt, coriander, allspice, bay leaf, cinnamon and garlic. Take off the heat and let cool for 5 minutes.
Pour the warm liquid over the vegetables or fruit and let it cool at room temperature. Cover and refrigerate. Store, covered, in the refrigerator, for 2 to 3 weeks.