Kvasheni Ohirky (Cossack Dill Pickles)

Kvasheni Ohirky (cossack Dill Pickles) Recipe

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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

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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

  • 1Wash 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.
  • 2Place 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.
  • 3Bring 4 liters water to a boil, add the salt and pour over the cucumbers in the jar.
  • 4Cover 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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