Russian Dill Pickles
User Reviews
5
Russian Dill Pickles
Description
The recipe calls for short, bumpy cucumbers suited for pickling, layered in sterilized jars with herbs and spices including whole dill plants, thyme, garlic, bay leaves, and a small amount of chili for mild heat. The brine is made by boiling water with coarse sea salt, then poured hot over the contents in the jar, which is immediately sealed and inverted to cool gradually. The resting period at room temperature encourages fermentation, indicated visually by a change in cucumber color and texture over approximately four days. They are then stored in cool places or refrigerated once opened.
These pickles offer a crunchy and subtly spiced taste, ideal for eating directly, adding to salads, sandwiches, or serving alongside charcuterie. The recipe provides flexibility with herbs and recommends care in sterilizing jars to ensure safety and longevity, with opened jars lasting about two weeks refrigerated or up to a year sealed.
The recipe notes also suggest variations like including other vegetables for a pickled salad and mention that horseradish leaves are optional. The core flavors come from cucumbers, salt, peppercorns, and dill, though herb and spice quantities can be adjusted to taste.
Ingredients
- 800 grams or 1.8 lb cucumber see notes above
- 800 ml or 3 1/3 cups water
- 30 grams coarse sea salt
- 3 tems dill with leaves and umbrellas
- 4 prigs thyme
- 1 horseradish leaf optional
- 4 cloves garlic sliced
- 2 bay leaf
- 3 thin slices red chili pepper
- 1 teaspoon black peppercorns
- 1/3 teaspoon allspice
- 2 l or 2 qt canning jar sterilized (see notes above)
Instructions
Sterilize jars
- Start by sterilizing your jars. Boil them (together with lids) for at least 15 minutes and then let them dry on a clean kitchen towel.
Assemble the jars
- Wash the cucumbers thoroughly and cut the ends. Prepare the brine: In a medium pot bring water with coarse sea salt to a boil. Meanwhile, roughly chop the herbs and a horseradish leave (if using), finely slice the chili pepper (you will only need a few slices) and the garlic.
- Transfer the cucumbers into a fitting sterilized jar, placing herbs, chili and garlic slices, bay leaves, allspice and black pepper in between the cucumbers.
- When the brine is boiling, pour it into the jar and close the lid.
Let it cool
- Turn the jar upside down and let it cool slowly (You can put it on the couch and wrap tightly with a blanket for best results). Once it's cooled, let it rest for about 4 days in a cool place.
- You will see when they are ready when they change the color (see the pictures). Store an opened jar in the fridge for about two weeks. Enjoy!
Notes
- Use short, bumpy cucumbers like Kirby or Northern pickling cucumber for best results.
- Include the whole dill plant, including umbrellas, for authentic flavor or substitute with fresh and dried dill combined if unavailable.
- Sterilize jars by boiling with lids for 15 minutes and drying to prevent spoilage.
- Store opened jars in the refrigerator for up to two weeks; sealed jars can last up to a year.
- These pickles pair well with charcuterie, salads, and sandwiches, or eaten straight from the jar.
- You can pickle other vegetables by following this method, such as cucumbers, onions, carrots, and cabbage strips.
- Horseradish leaves are optional and have minimal impact on flavor; main flavors come from cucumbers, salt, peppercorns, and dill.
- Adjust herbs and spices according to your taste, and consider omitting chili or garlic if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (2 gherkins each)
Amount Per Serving
Calories 17 kcal
% Daily Value*
| Calories | 17kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1461mg | 61% |
| Potassium | 158mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 133IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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