Semi-Preserved Cucumber Delight in Traditional Russian Style
In the heart of the growing season, there's no better way to savour the flavours of summer than by preserving your own pickles. This article offers a comprehensive guide to creating mouth-watering Russian Dill Pickles, along with other preservation methods for vegetables, fruits, and herbs.
The star ingredient of our featured recipe is the pickling cucumber, weighing in at 5.5 pounds (2.5 kg). To accompany these crunchy cucumbers, the recipe includes a medley of flavours: 8 horseradish stalks, 8 blackcurrant leaves, 8 cherry leaves, 8 dill umbrellas, 8 cloves of garlic, 8 allspice peas, and 8 black peppercorns.
Preparation begins with soaking the cucumbers in cold water for several hours, followed by a thorough rinsing and thinly slicing at both ends. The cucumbers are then layered in jars with the aforementioned ingredients, ensuring an aromatic and visually appealing pickle.
The brine for this delectable pickle is made from 8 teaspoons of salt, 4 tablespoons of sugar, 3.5 cups (750ml) of 5% vinegar, and 4 cups (1 Liter) of water. Heat this brine in a saucepan until it boils, then carefully pour it over the layered ingredients in the jars, leaving a 1/2 inch (1cm) headspace.
Once the jars are filled, air bubbles are removed, and the headspace is adjusted as necessary. The pickles are then processed in a water bath or steam canner for 15 minutes, ensuring a safe and long-lasting preservation.
For those who enjoy preserving fruit and berries, a method using a steam juicer is suggested. Additionally, we provide recipes for Sour Cherry Jam without Pectin and Rhubarb in Syrup Canning for you to explore.
As a bonus, we'd like to share a German preparation method for Russian cucumber marinade known as "Schüttelgurken." This recipe involves washing, coring, and cutting cucumbers into bite-sized pieces, then pouring over a hot marinade of white wine vinegar, water, sugar, salt, bay leaves, peppercorns, mustard seeds, dill, and garlic. Seal the jar, give it a good shake, and store it in a cool, dark place for 2–3 days until ready to eat.
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