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    You are in: Home / Recipes / Dry-Brined Pickles - Sausai S?dyti Agurkai (Lithuania) Recipe
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    Dry-Brined Pickles - Sausai S?dyti Agurkai (Lithuania)

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 10 mins

    10 mins

    6 hrs

    duonyte's Note:

    Courtesy of Lithuanian food blogger Oditele ("Oditeles blogas"). I love these and have already made several batches. These are a fresh pickle - you need to use it within a few days - I think the longest I kept any was five days. I cut the original recipe in half, as that makes sense for me, but you could double it. The sodium amount will be off in the nutritional analysis, as much of it will stay in the brine that forms as the pickles sit.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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).
    3. 3
      They will be ready in 6 to 8 hours, although I snuck some at 3 hours.

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    Nutritional Facts for Dry-Brined Pickles - Sausai S?dyti Agurkai (Lithuania)

    Serving Size: 1 (116 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 18.1
     
    Calories from Fat 1
    44%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 874.4 mg
    36%
    Total Carbohydrate 4.3 g
    1%
    Dietary Fiber 0.5 g
    2%
    Sugars 1.9 g
    7%
    Protein 0.7 g
    1%

    The following items or measurements are not included:

    fresh dill

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