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Russian-Style Cucumber Pickles

Source of Recipe


From "Saveur: The New Classics"



List of Ingredients



• ½ cup kosher salt
  
• 16 to 20 small Kirby cucumbers, tips trimmed
  
• 1 tablespoon sugar
  
• 2 cups cider vinegar
  
• 12 black peppercorns
  
• 8 cloves garlic, peeled
  
• 1 bay leaf
  
• 1 bunch fresh dill with seed heads
  






Instructions



1. Dissolve ¼ cup salt in 10 cups water in a large bowl. Add cucumbers and set aside for 12 hours. Drain and rinse.
   
   
2. Combine remaining ¼ cup salt, sugar, vinegar, and 2 cups water in a saucepan. Bring to a boil over high heat. Add peppercorns, garlic, and bay leaf and boil for 2 minutes. Fit cucumbers upright in 2 hot, sterilized quart-size canning jars. Tuck in dill. Pour hot vinegar mixture over cucumbers to cover.
   
   
3. Put lids on jars, screw on bands, and process in a boiling water bath for 15 minutes. Remove jars from pot and cool. Store in cool, dark place for at least 3 weeks before using. They will keep for up to 1 year.
   
   
   Makes 2 quarts