Russian Dill Pickles

This a polish recipe and I am sure there are native Russian variants of this recipe. In reality, a pickle is a pickle, and all of Eastern Europe eats variants of this very same pickle and how it came to be known as a Minnesota recipe is a mystery to me but rather than debate the heritage of this Russian dill pickles recipe, enjoy this flavorful treat.

Russian Dill Pickles

American, Side
  • 3 cups vinegar
  • 2 cups sugar
  • 1/2 cup salt (use pickling salt)
  • 1 cup water
  • Slice the pickles then soak in ice water approximately 1 hour. Heat pickles til boiling point. Prepare jars and put a slice of onion in bottom of jar along with dill, then fill with sliced pickles and put another sprig of dill on top. Pour hot brine over pickles. Be sure to set jars in hot water before you pour brine over. A canner is best to use. Seal jars, bring water almost to boiling point then shut off the burner. Leave jars in water til cool. Wipe jars and store in cool place.

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