If you grew up in Russia or Ukraine, chances are your family makes these cucumbers in summertime. Flavored with fresh dill and garlic, these crisp and crunchy cucumbers are a perfect side dish to just about any meal. They are easy to make and don’t require steaming or canning. 
I love to use “baby” cucumbers from the farmers market for pickling. If you are impatient like me and can’t wait for the “baby” cucumbers to become available, you can use Costco’s Fresco mini cucumbers. 
Dill is an herb commonly used in Russian cooking. We love dill and add it to salads, stock, soups, casseroles, pickling. Growing up, I remember my Mom and Grandma used to dry dill for winter time, when it was not readily available. We can’t live without our dill. Russian food is also rich in onion and garlic. Dill and garlic are the “golden duo” of Russian cooking. 
The recipe itself is super simple: put all the ingredients together, shake well and refrigerate, allowing salt and vinegar to do its job. Last Friday I whipped up a quick batch of these cucumbers right before leaving for a camping trip, put in the cooler and they were ready by the time we arrived to the campground. As my 6 year old likes to say, this is “easy, peasy, lemon squeezy”. 
- Cut cucumbers into spears
- Cut dill and garlic
- In a glass container layer cucumbers spears, spread garlic dill mixture on top.
- In a small cup combine vinegar, olive oil and salt. Mix well
- Pour mixture over cucumbers. Cover container and refrigerate for 40 minutes. The longer the cucumbers are in refrigerator, the softer they become.