"Kvasaky" Crock Pickles
Kvasaky crock pickles are tangy, spicy fermented cucumbers flavored with garlic, hot peppers, and dill, perfect for those who enjoy bold, probiotic-rich snacks.
Ingredients
Instructions
- Combine salt, vinegar, and water; boil and then cool.
- Peel medium-sized cucumbers and place them into a gallon jar.
- Add garlic, red hot peppers, shallots, and dill to the jar.
- Pour the cooled brine over the vegetables.
- Let the jar sit on the cabinet top until the brine turns milky, about 3 days.
- Then, transfer the jar to the refrigerator.
- They are ready to eat after refrigeration.
Tips & Substitutions
For a milder flavor, you can reduce the number of red hot peppers or substitute them with sweet bell peppers. If ice cream salt is unavailable, kosher salt can be a good alternative. Ensure the cucumbers are fresh and firm for the best crunch. To enhance the brine, consider adding spices like mustard seeds or peppercorns, similar to those used in German Pickles.
Serving Suggestions
Serve these pickles as a tangy side with sandwiches or grilled meats. They also make a great addition to a charcuterie board or as a topping on burgers. For a unique twist, try pairing them with dishes like Macaroni And Chickpeas or serve alongside Lo-Cal Stuffed Mushrooms for a delightful contrast of flavors.
Storage & Reheating
Once refrigerated, these pickles can last for several weeks. Store them in an airtight container to maintain their crispness. If you notice excess liquid, simply drain some off, but do not discard it entirely as it can be reused for a quick marinade. For best flavor, consume within a month.
Nutrition & Diet Analysis (per serving)
Each serving of "Kvasaky" Crock Pickles contains roughly 126 calories, with 5g protein, 18g carbohydrates, and 5g fat. It is an excellent source of vitamin C (84% of the Daily Value), vitamin A (43% of the Daily Value), and iron (33% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 831mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables in this recipe?
Absolutely! While cucumbers are traditional, you can experiment with other vegetables such as carrots, radishes, or green beans. Just ensure they are cut into similar sizes for even pickling. Adjust the boiling time of the brine if you choose denser vegetables.
How long do these pickles last in the refrigerator?
When properly stored in an airtight container, these pickles can last up to a month in the refrigerator. Over time, they may become softer, so for the best crunch, consume them within two weeks of making them.
Can I make these pickles spicy?
Yes! If you prefer spicier pickles, consider adding more red hot peppers or even including some crushed red pepper flakes in the brine. Be cautious with the quantity, as the heat can intensify over time during the pickling process.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).