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LOCATION: Recipes >> Preserving >> Pickled Cucumbers 07

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Russian Sour Pickles
Cucumber Pickles

1/2 cup coarse Kosher salt
16-20 small cucumbers (preferably kirby) tips trimmed, and well washed
1 Tbsp. sugar
1 cup white vinegar
1 cup cider vinegar
12 black peppercorns
6 cloves garlic, peeled
2 bay leaf
2 bunches dill with seed heads
1-2 horseradish or grape leaves (optional)

Dissolve 1/4 cup salt in 2 1/2 quarts water in a large bowl. Add
cucumbers and set aside for 12 hours. Drain and rinse.

Combine 1/4 cup salt, sugar, vinegar, and 2 cups water in a saucepan.
Bring to a boil over high heat. Place grape leaf, 3 cloves of the
garlic, 1 bay leaf, 6 black peppercorns, and 1 bunch of dill in
hot sterilized quart jars. Fit cucumbers upright in jars. Pour
hot vinegar mixture over cucumbers to cover. Put lids on jars, and
process in a boiling water bath for 15 minutes. Remove jars from
pot and cool. Store in a cool, dark place for at least 3 weeks,
and up to 1 year.

I put up alot of pickles last year and I tripled this recipe with
no ill effects. The original recipe calls for straight cider
vinegar, but I found them to be a little TOO strong. It work really
well if you put half and half. However, if you really want to
pucker up - use straight cider vinegar.

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