Kvasheni Ohirky (Cossack Dill Pickles)

Kvasheni Ohirky (cossack Dill Pickles)

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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.

Rating:

☆☆☆☆☆ 0 votes

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

How to Make Kvasheni Ohirky (Cossack Dill Pickles)

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.

Printable Recipe Card

About Kvasheni Ohirky (Cossack Dill Pickles)




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