These pickles couldn’t be simpler. The recipe comes from Katya Bruyaka, whose small kitchen in Murmansk is a wonderland of homemade distillations and preserves that allow her to throw together fabulous meals on the spur of the moment. When Katya served me these pickles, I worried that she might be using up the last of her precious summer preserves before winter had come to an end. But she just laughed and happily confessed that these pickles can be made quickly any time of the year. Now I make them whenever I crave a quick Russian fix.
Place all the ingredients in a small resealable sandwich bag and gently massage to distribute the seasonings evenly. Leave the bag on the counter for 20 minutes, turning it occasionally to bathe the cucumbers in the liquid that forms. The pickles taste best chilled after 20 minutes. They will hold well in the refrigerator for a couple of days.