Quick Slavic pickles are a no-vinegar, 10-minute refrigerated pickle that achieves remarkable crunch and flavor through fresh dill, garlic, and Montreal steak seasoning shaken together in zip-top bags. They're ready to eat immediately but deepen in flavor over time.
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Wash the Kirby cucumbers thoroughly.
Trim the ends off each cucumber, then quarter them lengthwise to create spears.
Divide the cucumber spears between two large zip-top bags.
Roughly chop the fresh dill and add it to the bags with the cucumbers.
Sprinkle the kosher salt and Montreal steak seasoning into the bags.
Add the minced garlic to the bags.
Seal the bags, removing as much air as possible, and shake vigorously to coat the cucumbers evenly with all the seasonings.
Refrigerate for at least 10 minutes. The pickles are ready to eat immediately but will become more flavorful the longer they marinate.
Store in sealed zip-top bags in the refrigerator for up to 2–3 days; they're ready to eat in 10 minutes but develop deeper flavor over time.
large zip-top bags
Store them in the refrigerator in sealed zip-top bags. They'll keep for several days and become more flavorful the longer they marinate.
Yes, prepare them up to 2–3 days in advance. They're ready to eat in 10 minutes but taste better after several hours or overnight.
Yes, use equal parts garlic powder, onion powder, and cracked black pepper, or omit it and increase kosher salt to taste.
No, the skin adds to the crunch. Just wash the Kirby cucumbers thoroughly before trimming and quartering.
Yes, double or triple the ingredients and use additional zip-top bags, maintaining the same proportions of salt, seasoning, dill, and garlic.
