Lightly Pickled Cucumbers with Garlic and Dill – Recipe with no vinegar and brine

This is an easy step-by-step recipe for making lightly salted pickles. It’s the simplest way to achieve crunchy, flavorful pickled cucumbers in a short amount of time. You can’t go wrong with this recipe! We won’t be using any brine or vinegar. Instead, you’ll simply combine the vegetables with the seasoning and allow them to ferment slightly. Just let the salt work its magic!

In just four hours, you can whip up a delightful appetizer that’s sure to impress! While it doesn’t allow for the full fermentation of Lacto bacteria like traditional pickles, these Lightly Salted Pickles make a fantastic addition to your meal. They’re a wonderful way to explore new flavors and elevate your dining experience! Enjoy!

I’d love to share a great tip: be selective with your cucumbers! Handpicking is key—choose ones that are fresh and crispy. Opt for small, slightly blocky shapes with bumpy surfaces and rich colors. For the best results, it’s wonderful to pick cucumbers of uniform size; this ensures they ferment evenly. By following these simple guidelines, you’ll create delightfully crispy, light pickled cucumbers that everyone will enjoy! Happy pickling!

Here are some other ideas for a quick appetizer or a side dish:

• Pickled Mushrooms
• Tomatoes and Onion Salad with Vinegar
• Carrot Kimchi

Ingredients for Lightly Salted Cucumbers

• 1 kg fresh cucumbers, all similar size;
• 1 bunch of fresh dill;
• 4 garlic cloves;
• 5 black peppercorns;
• 1 tbsp. salt;
• ½ tsp sugar.

How to make naturally fermented pickles without vinegar:

• Nicely rinse cucumbers under cool running water. Place them in a deep bowl and cover with cold water. Leave them for 30 minutes to crisp them up (you also can add ice cubes).

• Take cucumbers out of the water and pat them with paper towels until dry. Cut off the ends from both sides.

• Find a new plastic bag (a zip-lock bag will be more convenient to use, but, unfortunately, I had none). Put all the cucumbers inside.

• Rinse dill under running water, let it dry and cut off the thick stalks. I like to chop dill coarsely and cut garlic into thin slices instead of chopping or pressing.

• Add dill and garlic into the bag with cucumbers.

• Grind fresh black peppercorns with sugar. Pour this mixture together with salt into the bag.

• Tie the bag tightly and properly shake it for several minutes. All the cucumbers should be evenly covered in the seasoning. Let the cucumbers sit at the room temperature for an hour and then put them in the fridge. Do not forget to shake them from time to time!

• Leave fermenting cucumbers in the fridge for 3 hours. In three hours, our fermented pickles should be ready to be served as one of the appetizers at the table or a salad! Enjoy your meal!

If you loved this Lightly Salted Cucumbers Recipe, it would mean so much to me if you could share it on Pinterest or leave a star rating! Thank you for your support!

You’ll love how simple this recipe is! In under five hours, you can enjoy tangy, flavorful pickled cucumbers. They’re a delightful snack and versatile enough to enhance sandwiches, salads, and soups. Get ready to impress your taste buds!

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5 from 1 vote

Lightly Pickled Cucumbers with Garlic and Dill

Discover the delightful process of creating these crisp, lightly pickled cucumbers that will elevate your dinner to the next level! Imagine biting into perfectly crunchy slices, infused with a subtle tang and a hint of sweetness.

Course Appetizer

Cuisine European

Keyword lightly pickled cucumbers, lightly salted pickles, no-vinegar fermented cucumbers, simple salted cucumbers, slightly fermented cucumbers

Prep Time 40 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 40 minutes minutes

Servings 4 servings

Calories 12kcal

Ingredients

• 1 kg fresh cucumbers, all similar size
• 1 bunch of fresh dill
• 4 garlic cloves
• 5 black peppercorns
• 1 tbsp. salt
• ½ tsp. sugar

Instructions

• Nicely rinse cucumbers under cool running water. Place them in a deep bowl and cover with cold water. Leave them for 30 minutes to crisp them up (you also can add ice cubes).
• Take cucumbers out of the water and pat them with paper towels until dry. Cut off the ends from both sides.
• Find a new plastic bag (a zip-lock bag will be more convenient to use, but, unfortunately, I had none). Put all the cucumbers inside.
• Rinse dill under running water, let it dry and cut off the thick stalks. I like to chop dill coarsely and cut garlic into thin slices instead of chopping or pressing.
• Add dill and garlic into the bag with cucumbers.
• Grind fresh black peppercorns with sugar. Pour this mixture together with salt into the bag.
• Tie the bag tightly and properly shake it for several minutes. All the cucumbers should be evenly covered in the seasoning. Let the cucumbers sit at the room temperature for an hour and then put them in the fridge. Do not forget to shake them from time to time!
• Leave fermenting cucumbers in the fridge for 3 hours. In three hours, our fermented pickles should be ready to be served as one of the appetizers at the table or a salad!

Notes

*calories per 100 g

Our Lightly Salted Cucumbers, featuring garlic and dill, provide a refreshing burst of flavor. This simple and crisp side dish complements any meal perfectly. Enhance your culinary experience with the subtle blend of salt, garlic, and dill, transforming humble cucumbers into a delightful treat. Enjoy the light, refreshing goodness in every bite!

I truly hope you loved this recipe and look forward to sharing it with your friends! Feel free to drop any questions in the comments—I’m here to help!

Julia Miller

Julia Miller is the founder of FreeFoodTips. Julia loves to travel and test new recipes. Here you will find recipes that are simple, delicious and perfect for everyday meals. FreeFoodTips is also packed with cooking tips and tricks.