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 the same thing.
What you’ll need:
- dark green, hard cucumbers. If they are medium-large, cut off the ends
- mustard seeds
- bay leaves
- whole black pepper
- fresh long dill bunches
- horseradish root, just slice off a few thin pieces
- glaric – 6-7 cloves
- whole allspice peppercorns
- And about 0.75 tbs of kosher salt per cup of water used
The quantities you’ll have to experiment with, but you will want to get the ammount of dill and salt right. We make the pickles in a big pot and pull them directly out of there. You can use this recipe for preparing canned preserves as well.
So, line the bottom of your jar or pot with the long dill. Make sure the bottom is completely covered up. Slice the garlic cloves in half and throw them in the pot. Add a little mustard seed, and place the cucumbers over the layer of dill.
Lay another layer of dill on top of the pickles adding adding all the spices and ingredients. Do as many layers as you want, making sure to top off with the dill and add the bay leaves at the end.
Pour boiling water over the cucumbers, making sure everything is submerged. You can press the cucumbers down with a plate if they won’t stay submerged.
Let it stand for at least a day before eating, or seal the jars and place somewhere cool for long-term storage.