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

"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."
photo by Jostlori photo by Jostlori
photo by Jostlori
photo by duonyte photo by duonyte
Ready In:
6hrs 10mins




  • 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.

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  1. Jostlori
    Ten stars on this one, D! I couldn't even wait three hours, I tasted one as soon as it went in the bag! So good... Tasted again at 4 hours and they're perfect. Had no idea pickles could be so simple and so quick (though I did triple the garlic - oh my!). Next time, I think I'll try skipping the dill, to see how those turn out. We love cucumbers and this will definitely be on our weekly rotation. Thanks for sharing this one!


My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!
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