Pickled cucumbers are a specialty enjoyed worldwide, with each country having its own unique variations. This Russian dill pickle recipe features a delicious pickled cucumber that you should definitely try for a variation of flavor. What makes this recipe special is that it uses garden ingredients that most home gardens would typically grow.
The horseradish, blackcurrant, and cherry leaves all contain tannins that keep pickles crisp and add flavor to dill pickles. Speaking of horseradish with a strong flavor, this recipe uses only the stalks, not the entire leaves or the root. Cut the stalks to 2-3 inches in length, so they fit well into your jar.
As always with russian canning recipes, I adjust the vinegar and processing method. You can find the original recipe here. My recipe is for 8 pint (500ml) jars. I place the herbs and garlic into the jars first, cutting the garlic cloves in half, and then top them with cucumbers, which can be left whole or sliced.
If you want to try more variations in your pickling, the German dill pickles are a must-try. The recipe article also has more information on pickling cucumbers. The flavor is very different, and it’s fun to fill the shelves with varieties from all over the world.
Russian Dill Pickles Recipe
- 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
- Wash the cucumbers and soak them in cold water for several hours
- Rinse and thinly slice both ends
- 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
- Add the cucumber, whole or sliced, leaving ½ inch (1cm) headspace
- 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.
- Slowly add hot brine to the jars, leaving ½ inch (1cm) headspace
- Remove air bubbles and adjust the headspace as necessary. Wipe rim, center lid on jar, screw band down finger-tight.
- Process in a water bath or steam canner for 15 minutes
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