Russian Dill Pickles Recipes

RUSSIAN DILL PICKLES

Steps:

• Combine the water, vinegar, sugar and pickling spice in a sauce pan.
• Bring to a boil and cook until sugar is dissolved.
• Put sprigs of dill and slices of onion in the bottom of each quart jar.
• Cut the cucumbers in chunks and pack into the jars.
• Add 1/2 teaspoon alum and 1 teaspoon minced garlic on top of each jar.
• Pour on the hot brine.
• Seal jars and hot bath 10 minutes.

UNCLE BILL'S DILL PICKLES IN A CROCK

Steps:

• Wash and clip ends off the dill cucumbers.
• Place dill cucumbers in a tub or large sink.
• Cover with cold water.
• Add 2 bags of ice and let sit overnight.
• The next day, drain the chilled dill cucumbers.
• In a large crock pot, add 4 stocks of dill heads and stock into the bottom.
• Add 6 garlic cloves.
• Add a few pieces of horseradish root.
• Add 2 halves of the hot red pepper.
• Place 2 layers of dill cucumbers.
• Add some sliced carrots.
• Repeat these steps beginning with the dill weed heads until all cucumbers are used.
• In a large cooking pot, measure water, vinegar, and salt; bring to boil.
• Pour hot vinegar mixture over the cucumbers until they are covered.
• Place a heavy plate on top of the cucumbers.
• Find a heavy rock, wash well with bleach and then with hot water.
• Place the rock on the plate to weigh down the cucumbers.
• The crock should be placed in a cool, dark area and should be done before covering with water, otherwise it would be too heavy to move.
• Dill pickles should be ready to eat in about 7 days.