Exquisite Russian Pickle

Fat Bertha
fromFat BerthaNovice
"When it comes to pickled cucumbers, we just can`t wait to try everything that Russian cuisine has to offer!"
Preparation40 min.
Cooking30 min.
Тotal70 min.
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  • cucumbers - 10, large and hard
  • garlic - 3 heads
  • vinegar - 4 1/5 cups (1 liter)
  • water - 2 cups
  • sugar - 2 cups (500 g)
  • cinnamon - 1 small stick
  • cloves - 5
  • black pepper - grains, to taste
  • dill - sprigs, if desired


Peel the cucumbers, cut them down the middle, then into four slices. Peel the garlic cloves. Mix the vinegar, water, and stir the sugar, cinnamon, cloves and black pepper peppercorns into them.

Put this on a heated stove and boil the mixture until the sugar completely dissolves. Put the cucumbers and garlic in the mixture and let it sit for 1 night. The next day, drain the brine, boil it again and pour it over the cucumbers and garlic. Leave this for one night.

Then, remove the cucumbers and stuff them in jars. Boil the brine for a third time, let it cool and pour it over the jars. Cover the jars with parchment paper and tie them with rubber bands. Leave them in a cool area.

After 1 week, the Russian pickle is ready for consumption. The original recipe is without garlic, but optionally you can add dill sprigs and bay leaf to the jars.find similar recipes here

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