Russian Dill Pickles Recipe
 
 
Author:
Serves: 8 pint jars
Ingredients
  • 5.5 pounds (2.5 kg) pickling cucumbers
  • 8 horseradish stalks
  • 8 blackcurrant leaves
  • 8 cherry leaves
  • 8 dill umbrellas
  • 8 cloves of garlic
  • 8 allspice peas
  • 8 black peppercorns
  • For the Brine
  • 8 teaspoons salt
  • 4 tablespoons sugar
  • 3½ cup (750ml) vinegar 5%
  • 4 cups (1 Liter) water
Instructions
  1. Wash the cucumbers and soak them in cold water for several hours
  2. Rinse and thinly slice both ends
  3. Into clean jars layer horseradish stalks, blackcurrant leaves, cherry leaves, an umbrella of dill, cloves of garlic (sliced in half), allspice peas, and black peppercorns
  4. Add the cucumber, whole or sliced, leaving ½ inch (1cm) headspace
  5. In a saucepan, combine 8 teaspoons of salt, 4 tablespoons of sugar, vinegar, and water, and bring to a boil, stirring to dissolve the sugar and salt completely.
  6. Slowly add hot brine to the jars, leaving ½ inch (1cm) headspace
  7. Remove air bubbles and adjust the headspace as necessary. Wipe rim, center lid on jar, screw band down finger-tight.
  8. Process in a water bath or steam canner for 15 minutes
Recipe by Northern Homestead at https://northernhomestead.com/russian-dill-pickles-recipe/