I want a “Loader’s” sandwich from Privoz, blood sausage, and salo (the sequence is not important here 😂), I want Borodinsky’s bread from the booth at the bus stop, lightly salted cucumbers with honey and mustard, ti-i-i-ny, size of about a little finger, crepes with cottage cheese, Odessa champagne and Odessa heat, sand in sneakers, hugs and tears of joy, the scent of the sea right away on the airport runway, and this southern humor and rudeness of ours, Odessa personages and fashionable ladies with big lips. I want, in short, to be in my little cozy world where everything is simple and clear. Where you read from faces, you hear from balconies. I want to go to Odessa, it blooms like crazy and smells like the sea ❤️
And although you will not find such delicious cucumbers on the island: the English watery green giants are not a perfection at all, but even they can be saved with our purely Odessa recipe!
- Prep time: 5 minutes
- Cook time: 1 minute + 1 hour 30 minutes-2 hours’ marinating
- Serves: 4
- Difficulty: easy
- Course: appetizer
- Cookware: bowl with lid, knife
- Cuisine: Odessa
Ingredients
- ½ kg small cucumbers
- 4 cloves of garlic
- 1/3 chili
- 1 bunch of dill
- 1 tbsp white wine vinegar
- 1 tbsp oil
- 2 tbsp sugar
- 2½ tbsp salt
- freshly ground black pepper
Cooking method
Step 1
Cut the cucumbers into 4 pieces. Transfer to a bowl. Finely chop the dill. Transfer to a bowl. Crush the garlic with a knife and chop finely. Add to dill and cucumbers. Finely chop the chili. Transfer to a bowl. Add sugar, salt, black pepper, vinegar, oil. Cover the bowl with cling film or a lid.
Step 2
Shake vigorously the bowl with cucumbers for a minute. Leave the cucumbers at room temperature for 1 hour 30 minutes – 2 hours. Store pickled cucumbers in the refrigerator.
My tips and tricks:
Serve pickled cucumbers with spicy mustard and liquid honey. You do not need to mix them. Dip the cucumbers in mustard or honey, and enjoy the spicy, sweet, and salty game of taste.
- ½ kg small cucumbers
- 4 cloves of garlic
- ⅓ chili
- 1 bunch of dill
- 1 tbsp white wine vinegar
- 1 tbsp oil
- 2 tbsp sugar
- 2½ tbsp salt
- freshly ground black pepper
- Cut the cucumbers into 4 pieces. Transfer to a bowl. Finely chop the dill. Transfer to a bowl. Crush the garlic with a knife and chop finely. Add to dill and cucumbers. Finely chop the chili. Transfer to a bowl. Add sugar, salt, black pepper, vinegar, oil. Cover the bowl with cling film or a lid.
- Shake vigorously the bowl with cucumbers for a minute. Leave the cucumbers at room temperature for 1 hour 30 minutes - 2 hours. Store pickled cucumbers in the refrigerator.