Russian Pickles

Name: Russian Pickles
Cook time: 160 min
Total time: 160 min
Yield: 12 servings
Cuisine: Russian
Ingredients: 2 kg Small Pickling Cucumbers; 4 eaches of Dill, flowering heads (or a large bunch with stems); 8 Garlic Cloves, halved; 8 Blackcurrant Leaves; 8 Cherry Leaves; 1 each of Horseradish Leaves, or a 10 cm piece horseradish root, sliced; 4 Bay Leaves; 20 Black Peppercorns; 9 Allspice Berries; 1.6 l Water; 80g Coarse Salt, non-iodized

These Russian pickles are crisp, aromatic cucumbers preserved in a fragrant brine of dill, garlic and warming spices. Layers of leaves and whole spices give the pickles a bright, old‑fashioned flavor and a satisfyingly snappy texture — perfect for sandwiches, salads or a tangy snack. Simple to make and surprisingly quick, they develop depth of flavor after a few days in the jar.

These Russian pickles are crisp, aromatic cucumbers preserved in a fragrant brine of dill, garlic and warming spices. Layers of le... Show more

Traditional Russian Recipe

Health Grade

B+ · Healthy

Rating

4.0

Time

2 hrs30 min

Price

0,34 €

Calories

70 kcal

vegan

budget

low calorie

easy

meal prep

gluten free

Method

Wash and soak

Rinse the Small Pickling Cucumbers, Dill (flowering heads or a large bunch with stems), Blackcurrant Leaves, Cherry Leaves, and Horseradish Leaves (or a 10 cm piece of horseradish root, sliced) under cool water. Trim off the blossom ends of the cucumbers and halve the Garlic Cloves, then cover the cucumbers with fresh cold water. Let them soak for 2 hours so they stay crisp.

Make the brine

In a large pot, combine Water and Coarse Salt. Bring it to a boil, stirring until the salt dissolves completely, then set the brine aside to cool fully before you pour it over the cucumbers.

Pack the jar

Drain the cucumbers well and pack them snugly into one clean 3-liter jar with the Bay Leaves, Black Peppercorns, and Allspice Berries. Tuck the dill, garlic, blackcurrant leaves, cherry leaves, and horseradish leaves in among the cucumbers so the flavor is layered through the jar. Pour in the cooled brine until the cucumbers are fully covered; if you’re using horseradish root instead of leaves, add the sliced root with the aromatics.

Ferment

If needed, set a clean small plate on top so no cucumber floats above the brine, then cover the jar loosely and leave it at room temperature for 2-3 days until the brine turns cloudy and the pickles taste pleasantly sour. A little bubbling is normal and means the fermentation is working.