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Russian Dill Pickles

This easy Russian dill pickles recipe is made with herbs, garlic, and peppercorns and gives you the most crunchy, refreshing and flavorful pickles!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 8 servings (2 gherkins each)
Calories: 17 kcal
Course: Appetizer
Cuisine: Russian

Ingredients

  • 800 grams or 1.8 lb cucumbers see notes above
  • 800 ml or 3 1/3 cups water
  • 30 grams or 2 tablespoons coarse sea salt
  • 3 stems Dill with leaves and umbrellas
  • 4 sprigs thyme
  • 1 horseradish leaf optional
  • 4 cloves garlic sliced
  • 2 bay leaves
  • 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
    Cup of Yum
  1. 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
  1. 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.
  2. Transfer the cucumbers into a fitting sterilized jar, placing herbs, chili and garlic slices, bay leaves, allspice and black pepper in between the cucumbers.
  3. When the brine is boiling, pour it into the jar and close the lid.
Let it cool
  1. 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.
  2. 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

  • Making these Russian pickles is a great way to preserve your garden cucumber harvest. Make sure to check my grandma's pickled tomatoes recipe as well.
  • Summer is the best time to make these pickles.
  • These dill pickles have lots of nutritional benefits, while being naturally gluten free and vegan.
  • Short bumpy cucumbers are perfect for homemade pickles. The types of cucumbers that are great for pickling are Kirby, Northern pickling cucumber, Ashley, Marketer, and more (see the whole list above).
  • You'll need the whole plant of dill for this recipe, including umbrellas. If you can't find it, use fresh leaves combined with dried dill seeds.
  • To quickly sterilize your jars, boil them (together with lids) for at least 15 minutes and then let them dry.
  • These homemade pickles are great out of the jar or as an addition to your favorite charcuterie board, tossed in a salad, or eaten on a sandwich. 
  • Store an opened jar in the fridge for about two weeks or in the pantry for up to a year.
  • You can follow the same steps for pickling other vegetables. Try making a jar with cucumbers, onions, carrots, and cabbage strips for a pickled salad.
  • You can skip horseradish leaves if they aren't available to you.  I found that it had no considerable effect on the taste. 
  • The main ingredients are cucumbers, salt, peppercorns and dill that should always be present in this recipe. You can adjust other ingredients according to your taste, experiment with herbs, skip chili or garlic if you prefer. You can also add sliced onions instead.

Nutrition Information

Calories 17kcal (1%) Carbohydrates 3g (1%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 1461mg (61%) Potassium 158mg (5%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 133IU (3%) Vitamin C 5mg (6%) Calcium 27mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings (2 gherkins each)

Amount Per Serving

Calories 17

% 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.