Malosol'Nye Ogurtsy - Brined Cucumbers Maloss
Submitted by deli
Russian malossol pickles are lightly brined cucumbers fermented with dill, garlic, horseradish root, and cherry or currant leaves. Ready in 5-6 days, crisp, garlicky, and mildly salty.
YIELD
2 dozenPREP
45 minCOOK
20 minREADY
4 daysMalossol means “lightly salted” in Russian, and these pickles are exactly that. Unlike American dill pickles that sit in vinegar, malossol cucumbers are naturally fermented in a gentle brine (just 2.8-3% salt) with whole dill plants, sliced horseradish root, halved garlic cloves, and traditional leaves from sour cherry or black currant bushes. The result is a pickle that’s crisp, garlicky, tangy from fermentation, and only mildly salty.
The layering technique matters. Dill goes on the bottom as a ring, then horseradish and garlic, then leaves, then cucumbers packed upright and tight, then more aromatics, more cucumbers, and a final cap of dill, garlic, and leaves. This ensures every cucumber in the jar gets equal contact with the flavoring ingredients.
The brine is just salt and water. No vinegar, no sugar, no spices beyond what’s in the jar. Dissolve 3 ½ tablespoons of non-iodized salt per 2 quarts of water. Iodized salt kills the beneficial bacteria that drive the fermentation, so this is one place where salt choice actually matters.
Ferment for 3-4 days at room temperature (around 64-68°F / 18-20°C), then refrigerate. The pickles are ready 1-2 days after that. They have a short shelf life by design: eat them within 4-5 days of refrigerating, or they’ll either turn too salty or go soft and mushy.
Chef Tips
- Use small pickling cucumbers, 3-4 inches long. Larger cucumbers get hollow and mushy in the center during fermentation.
- Skim the white scum that forms daily. It’s harmless (wild yeast) but can make the brine cloudy and affect flavor if left.
- Cherry or currant leaves contain tannins that help keep the cucumbers crisp. Grape leaves work as a substitute.
Variations
- Spicy malossol: Add a dried chili pepper or two to the jar for a gentle heat that builds over the fermentation days.
- Quick version: Use warm (not hot) brine to speed up fermentation by about a day. The pickles won’t last quite as long.
Ingredients
Directions
Prepare the cucumbers following the instructions for Brined Cucumbers.
Rinse the dill and divide in half.
Scrub and rinse the horseradish and slice thinly.
Peel and halve the garlic.
Wash the various leaves.
Fold half of the dill into a ring and place in the bottom of the jar.
Strew half the horseradish and garlic and ⅓ of leaves on top.
Arrange half of pickles upright, packing them tightly.
Place ⅓ of the leaves on top, then pack in the rest of the cucumbers in the same manner.
Top with layers of the remaining horseradish, dill, garlic, and leaves.
Combine the salt and water, stirring until the salt dissolves (the percenteage of salt in this brine is 2.8-3.0 percent).
Pour the brine into the jar.
The contents should be fully covered.
Place the saucer inside the jar with a weight (small rock?).
Cover the mouth of the jar with 2 layers of cheesecloth and secure with string.
Leave for 3 to 4 days in cool, airy room whose temperature is about 64 to 68 degrees.
Remove the scum as it appears and wash the mouth of the jar daily.
After 3 to 4 days, when most active fermentation has subsided a little, remove weight and lid.
Cover jar with its own lid and refrigerate.
In 1 or 2 days the malossol cucumbers will be ready to eat.
Because there is less salt in the brine than Brined Cucumbers, malossol cucumbers should be eaten sooner.
Store the pickles on the lowest shelf of the refrigerator for 4 to 5 days, after which they will become either too salty (and turn into regular brined cucumbers) or, more likely, too soft and almost mushy.
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