Kvasheni Ohirky (cossack Dill Pickles) Recipe

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Kvasheni Ohirky (Cossack Dill Pickles)

Beth Renzetti

By
@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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Serves:

8-10

Prep:

25 Min

Method:

Canning/Preserving

Ingredients

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

Directions Step-By-Step

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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