Now is the time for the Russian Pickle recipe (taken from this Russian site). For quite a time I was missing the real taste of Russian pickles here in Canada. The best commercial pickles I found are of company Strubs. But let me tell you – after I tried this recipe I have realized how much I was really missing for almost 20 years.
Products you would need:
I bought cucumber seeds called “Early Russian” or “National Pickling” and grew cucumbers in my garden. In the case if gardening is not your thing then you should wait until the fall and buy cucumbers suitable for pickling. Their skin is thick and covered with warts.
Seeds of Early Russian or National Pickling and my own grown cucumbers
You need horseradish. The more the better! Horseradish is what gives the pickles the “Russian taste”. In the Russian czar kitchen recipes pickles are prepared in horseradish solution only! So, get it and add it as much as you wish.
Horseradish in a pot is getting ready for re-planting to my garden (near alpaca's barn I think so that I won't have to fight with their strong roots)
Salt is another ingredient and get the right one – the coarse salt – which is not cleaned. I buy it in Balk Barn store.
One table spoon of coarse salt
Black Paper solid
Garlic and Dill with stem and seeds. I grow both in my garden. I can’t stress more on the importance of the good garlic – get Canadian garlic if you live in Canada or from your local farmer’s market. And so dill.
Russian cucumbers, fresh or dried dill and horseradish, garlic, coarse salt and black paper are main ingredients of this recipe
Classical Russian Pickles. Let’s do it!
- For 3 liters of water you would need coarse salt 1 – 4 table spoon by your taste.
- Russian cucumbers – 1 kg. I use small size for eating. Large size is perfect for Russian soup Rassolnick (I will talk later).
- Root of horseradish and leaves – approximately 10cm long, 4cm in diameter. By classical Russian recipe dried. I used fresh as well.
- Canadian garlic or locally grown – 10 large gloves.
- Dill – by classical Russian recipe dried. I used fresh well – about 2 or 3 stocks.
- Black paper – about 10 full heads
In Kuban Кубань folks are adding bark of oak. I have never tried it.
Steps to follow:
- Wash cucumbers well. Keep them in the water for 2 – 3 hours. If they have bitter taste, then more.
- Drain the water. Pill both ends off each cucumber.
- Clean 3 liter container (it can be any glass, metal or wooden jar. No plastic, please).
- In this container place spices first and cucumbers second; make another layer in the same order and so on until container will be almost full.
- Boil water 3 liters, add salt – start with one table spoon. Taste it. If it is salty enough for you then do not add any more. I like it salty, so I add 4 table spoons of salt. Per the original recipe you can add 1 tea spoon of sugar. I do not add sugar.
- Cool water down and add to the jar. It starts getting the taste after 24 hours. Taste is changing each next 24 hours depending on how much salt and other components are added. After 4 – 5 days I usually place the jar in the fridge.
First layer of spices
Second layer of cucumbers
Water is added
Small and large cucumbers before pickling
Russian pickles. Ya-m!
