Half Sour Pickles (Malosol’nie Ogurci)
Half Sour Pickles (Malosol’nie Ogurci) is a easy Russian recipe that serves 6. 5 calories per serving. Recipe by In The Kitchen With Ilya on YouTube.
Prep: 2 hrs 25 min | Cook: 15 min | Total: 2 hrs 55 min
Cost: $8.85 total, $1.48 per serving
Ingredients
- 12 pieces Kirby Cucumbers (organic, about a dozen, 4‑5 inches long, ends trimmed)
- 5 cloves Garlic (peeled, sliced)
- 1 bunch Fresh Dill (chopped roughly)
- 1 tablespoon Black Peppercorns (whole)
- 1 tablespoon Coriander Seeds (whole seeds)
- 6 leaves Dried Bay Leaves (helps keep cucumbers crunchy)
- 3 tablespoons Kosher Salt (for 6 cups water; adjust if using different water volume)
- 6 cups Water (cold, filtered to avoid chlorine)
- 5 slices Apple (optional) (thin slices, adds subtle sweetness)
- 2 pieces Chili Peppers (optional) (sliced, for heat)
Instructions
Cold Soak Cucumbers
Wash the cucumbers thoroughly, place them in a large bowl of cold water with ice cubes, and let them soak for about 2 hours. This cold soak locks in crunchiness.
Time: PT2H
Temperature: 4°C
Trim the Ends
After soaking, remove the cucumbers from the water, pat dry, and cut off both ends of each cucumber. This removes the blossom end that can cause softening during fermentation.
Time: PT5M
Pack the Jar
Place half of the chopped dill, a few bay leaves, half of the sliced garlic, half of the coriander seeds, peppercorns, and optional apple slices at the bottom of the jar. Pack the cucumbers tightly, standing them upright if possible, then add the remaining dill, garlic, coriander, and any extra spices on top.
Time: PT10M
Prepare the Brine
In a separate container, dissolve 3 tablespoons kosher salt in 6 cups cold filtered water. Stir until the salt is completely dissolved.
Time: PT5M
Temperature: 4°C
Add Brine and Seal
Pour the cold brine over the packed cucumbers, ensuring they are fully covered. Close the jar tightly with its lid.
Time: PT5M
Ferment in the Refrigerator
Place the sealed jar in the refrigerator for 3 days. The cold environment creates a half‑sour pickle that stays crunchy.
Time: PT0M
Temperature: 4°C
Serve
Remove the jar from the fridge, let it sit at room temperature for a few minutes, then enjoy the pickles as a snack, side, or with vodka.
Time: PT0M
Nutrition Facts
- Calories
- 5
- Protein
- 0.3 g
- Carbohydrates
- 1 g
- Fat
- 0 g
- Fiber
- 0.5 g
Dietary info: Vegan, Gluten‑Free, Low‑Carb, Paleo‑Friendly
Ingredient Substitutions
- Instead of Kirby Cucumbers: English cucumber, Persian cucumber
- Instead of Garlic: garlic powder (½ tsp), garlic paste (1 tsp)
- Instead of Fresh Dill: dried dill (1 tbsp), tarragon (small amount)
- Instead of Black Peppercorns: cracked black pepper, white peppercorns
- Instead of Coriander Seeds: ground coriander (1 tsp), coriander powder
- Instead of Dried Bay Leaves: fresh bay leaf (1 leaf), laurel leaf
- Instead of Kosher Salt: sea salt (same amount), coarse kosher salt
- Instead of Water: filtered bottled water
- Instead of Apple (optional): pear slices, no fruit
- Instead of Chili Peppers (optional): red pepper flakes (½ tsp), jalapeño
Equipment Needed
- Large Bowl
- Knife
- Cutting Board
- Medium‑size Jar with Lid
- Measuring Spoons
- Spoon or Tongs
- Small Saucepan (optional) (optional)
Critical Steps — Do Not Skip
- Cold soak cucumbers for at least 2 hours to lock in crunch.
- Trim both ends of each cucumber to prevent softening.
- Pack cucumbers tightly in the jar so they stay submerged.
- Use dried bay leaves – their tannins preserve texture.
- Keep the brine cold and fully cover the vegetables.
Chef Tips from the Video
- Add a few whole peppercorns on top for a subtle peppery bite.
- A handful of ice cubes in the soaking water makes the cucumbers extra crisp.
- Use fresh dill rather than dried for brighter flavor.
- If you like extra heat, add a sliced jalapeño or red pepper flakes to the jar.
Troubleshooting
Cucumbers become soft or mushy.
Ensure the water is ice‑cold during the soak, keep the brine cold, and add bay leaves. Also, do not over‑pack the jar; leave a little headspace.
Brine does not cover the cucumbers.
Add more filtered water (maintaining the same salt concentration) or use a smaller jar.
Mold appears on the surface.
Discard the batch immediately. For future batches, ensure the jar and all ingredients are clean and keep the pickles refrigerated at all times.
Pickles are not sour enough after 3 days.
Leave the jar in the refrigerator for an additional 2‑3 days; the longer the cold fermentation, the more sour the result.
Storage
Refrigerator: Up to 2 weeks; keep jar sealed.
Freezer: Not recommended – texture degrades.
Room temperature: Do not store at room temperature; risk of spoilage.
Make-Ahead Tips
- Prepare the brine and pack the jar a day ahead; just add the brine when ready.
- The pickles can be eaten after 3 days but improve in flavor up to 2 weeks.
Frequently Asked Questions
What is the cultural significance and history of Half Sour Pickles (Malosol’nie Ogurci) in Russian cuisine?
Half sour pickles, known as Malosol’nie Ogurci, have been a staple in Russian households for generations. They originated as a quick‑pickling method that uses less salt, allowing cucumbers to stay crunchy and only lightly fermented, making them ideal for summer snacks and vodka pairings.
How does Half Sour Pickles (Malosol’nie Ogurci) differ from traditional full‑sour Russian pickles?
Full‑sour pickles use a higher salt concentration and ferment for weeks, resulting in a very tangy, soft texture. Half‑sour pickles use half the salt, ferment only a few days in the refrigerator, and retain a crisp bite while offering a milder sour flavor.
What traditional regional variations of Half Sour Pickles exist in Russian and Ukrainian cuisine?
In some Ukrainian regions, pickles are flavored with horseradish leaves or sour cherry leaves, while in western Russia, grape leaves or red currant leaves are added for extra aroma. Spicy versions with chili peppers are also popular in southern areas.
What occasions or celebrations are Half Sour Pickles (Malosol’nie Ogurci) traditionally served at in Russian culture?
They are a common accompaniment to vodka at birthday parties, New Year celebrations, and informal gatherings. They also appear on zakuski (appetizer) platters during holidays like Maslenitsa and family picnics in the summer.
What authentic traditional ingredients are essential for Half Sour Pickles (Malosol’nie Ogurci) and what are acceptable substitutes?
The core ingredients are fresh Kirby (or similar small) cucumbers, dill, garlic, black peppercorns, coriander seeds, bay leaves, and kosher salt. Substitutes include English cucumbers for the base, dried dill (1 tbsp) for fresh, and sea salt in place of kosher salt, though flavor may vary slightly.
What other Russian dishes pair well with Half Sour Pickles (Malosol’nie Ogurci)?
They complement hearty dishes like beef stroganoff, pelmeni, blini with caviar, and smoked fish. They also work well on a traditional zakuski board alongside herring, rye bread, and sour cream.
What are the most common mistakes to avoid when making Half Sour Pickles (Malosol’nie Ogurci) at home?
Common errors include using warm water for the brine, skipping the ice‑cold soak, not trimming the cucumber ends, and allowing the cucumbers to sit uncovered, which can cause softening or mold. Keeping the brine cold and packing the cucumbers tightly prevents these issues.
Why does this Half Sour Pickles recipe use bay leaves instead of other herbs for crunch preservation?
Bay leaves contain tannins that strengthen the cucumber cell walls during fermentation, helping the pickles stay crisp. Other herbs lack this property, so bay leaves are the traditional choice for maintaining crunch in Russian pickles.
Can I make Half Sour Pickles (Malosol’nie Ogurci) ahead of time and how should I store them?
Yes. Prepare the jar and brine up to step 5, then seal and refrigerate. The pickles will be ready after 3 days and can be kept in the fridge for up to 2 weeks. Keep the jar sealed and always use clean utensils when serving.
What texture and appearance should I look for when my Half Sour Pickles (Malosol’nie Ogurci) are done?
The cucumbers should be bright green, fully submerged, and have a firm, crunchy bite with a faint sour tang. The brine will be clear; any cloudiness may indicate over‑fermentation or contamination.
What does the YouTube channel In The Kitchen With Ilya specialize in?
The YouTube channel In The Kitchen With Ilya focuses on simple, home‑cooked recipes from Eastern European and Russian traditions, often highlighting quick fermentation, comfort foods, and seasonal ingredients.
How does the YouTube channel In The Kitchen With Ilya's approach to Russian cooking differ from other cooking channels?
Ilya emphasizes practical, low‑tech methods that can be done with everyday kitchen tools, prioritizing flavor and texture over elaborate equipment. He often shares personal family stories and cultural context, making the recipes feel authentic and approachable.
Last updated: August 24, 2026
