I want to share with you another old Russian recipe Garlic dill pickles. It’s an old recipe for pickles on which cook for my grandmother. It’s very simple, you just need to follow my recommendations and to comply with the composition of ingredients:
- 8-10 small pickling cucumbers (about 3pounds/1.5kg);
- 2 cups (500 mL) white vinegar;
- 2 cups (500 mL) water;
- 2 tablespoons (25 mL) pickling salt;
- 4 heads fresh dill or 4 teaspoons dill seeds (20 mL);
- 4 small cloves garlic;
Cut a thin slice from the ends of each cucumber. Meanwhile, combine vinegar, water, and salt in a saucepan and bring to a boil. After that, remove hot jars from canner. Place 1 head fresh dill or 1 tsp (5 mL) dill seeds, 1 clove garlic into each jar and pack in cucumbers. Pour boiling vinegar mixture over cucumbers to within 1/2 inch (1 cm) of rim (head space). Process 10 minutes for pint (500 mL) jars and 15 minutes for quart (1 L) jars as directed for longer time processing procedure.
I would like to draw your attention to the fact, that garlic may turn blue or green in the jar. Nothing to be alarmed about, it is only the effect of the acid on the natural pigments in the garlic.