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kvasheni ohirky (cossack dill pickles)

elmotoo avatar
Recipe by
Beth Renzetti
@elmotoo

This is a traditional Russian recipe for a classic pickle of cucumbers with dill and garlic in salted water with alum and black peppercorns. There is no 'cook time' just the fermenting period which lasts 10-12 days undisturbed. Found at Celtnet.

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yield 8 -10
prep time 25 Min
method Canning/Preserving

Ingredients For kvasheni ohirky (cossack dill pickles)

  • 5
    garlic cloves, bruised
  • 8
    dill weed sprigs, chopped
  • 1/4 tsp
    alum (or 3 cherry leaves)
  • 120 g
    coarse salt
  • 16
    black peppercorns
  • 4 1/4 kg
    cucumbers (small, unwaxed)
  • 4 l
    water

How To Make kvasheni ohirky (cossack dill pickles)

  • 1
    Wash and dry the whole cucumbers then cover with ice water and set aside for 5 minutes. In the meantime, scald a 4 liter glass jar (or two 2 liter jars) in boiling water to sterilize.
  • 2
    Place the cherry leaves (or alum) in the base of the jar then place a layer of cucumbers inside before adding a few of the garlic cloves and a little of the dill. Repeat this layering process until all the ingredients have been used.
  • 3
    Bring 4 liters water to a boil, add the salt and pour over the cucumbers in the jar.
  • 4
    Cover with a plate and set aside to sit in a cool, dark, place to ferment (do not put a tight lid on, or the jar could crack!). The pickles will be ready in about 10 to 12 days, then the jar can be sealed.
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