Russian dill pickle cucumbers recipe
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For three quart jars of Russian-style fermented cucumbers, use small fresh cucumbers and plenty of dill. This is a refrigerated fermented pickle, not a boiling-water canning recipe.
Ingredients
Pickling cucumbers
3 pounds
Filtered water
8 cups
Non-iodized salt
4 tablespoons
Fresh dill heads
6
Garlic cloves
12
Horseradish root
1 small piece
Black currant leaves
6
Oak leaves
3
Black peppercorns
1 teaspoon
Mustard seeds
1 teaspoon
How to make it
- Soak cucumbers in ice water for 2 hours and trim the blossom ends. 2. Stir salt into filtered water until dissolved. 3. Divide dill, garlic, horseradish, leaves, peppercorns, and mustard seeds among jars. 4. Pack cucumbers tightly and cover with brine. 5. Keep cucumbers submerged and ferment at room temperature for 3 to 5 days. 6. Refrigerate when the brine tastes tangy; serve chilled.
FAQ
Who is "Russian dill pickle cucumbers recipe" for?
For three quart jars of Russian-style fermented cucumbers, use small fresh cucumbers and plenty of dill. This is a refrigerated fermented pickle, not a boiling-water canning recipe.
What do I need to buy for "Russian dill pickle cucumbers recipe"?
This list has 10 items, including Pickling cucumbers, Filtered water, Non-iodized salt, and Fresh dill heads. Cross off what you already own, then buy the rest.
Do I need every item on "Russian dill pickle cucumbers recipe"?
No. Use it as a starting checklist for Russian dill pickle cucumbers recipe. Cross off what you already have—often that includes Pickling cucumbers—and add anything your situation still needs.
Does "Russian dill pickle cucumbers recipe" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Soak cucumbers in ice water for 2 hours and trim the blossom ends. 2. Stir salt into filtered water until dissolved. 3. Divide dill, garlic, horseradish, leaves, peppercorns, and mustard seeds among jars. 4. Pack cucumbers tightly and cover with br…
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