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Tatiana's Dill Pickles

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This delicious dill pickle recipe is courtesy of Tatiana Sorokko.

  • Yield: Makes one 64-ounce jar of pickles

Source: The Martha Stewart Show, October Fall 2008

Ingredients

  • 3 cloves garlic, halved
  • 4 allspice berries
  • 1/2 bay leaf
  • 1 thin slice red jalapeno chile, seeded
  • 3 fresh dill flower or 3 sprigs fresh dill
  • Kirby cucumbers (just long enough to fit in jar), preferably organic, washed and dried
  • 1 tablespoon sugar
  • 2 1/4 tablespoons Russian grey salt
  • 1 tablespoon white vinegar

Directions

  1. Place 1 clean 64-ounce jar right side up on a rack in a boiling-water canner. Fill the canner and jar with hot water, about 1-inch above the top of jar. Boil jar over high heat for 10 minutes. Remove and drain hot sterilized jar. Place jar on a wire rack set over a rimmed baking sheet.

  2. Fill another large pot with water and bring to a boil over high heat. Reduce to a simmer and add clean lid. Simmer lid for 10 minutes; do not boil, as this may cause problems in sealing jar. Drain lid and set aside.

  3. Place 2 cloves garlic into sterilized jar, along with allspice berries, bay leaf, jalapeno slices, 2 sprigs flowering dill, and enough cucumbers to snugly fit into jar. Bring 8 cups water to a boil in a large pot over high heat. Add enough boiling water to jar to fill to the very top of the jar (you may not need to use all the water); let stand for 10 minutes. Drain water from jar.

  4. In a large saucepan, combine 6 cups water, sugar, and salt. Bring to a boil over high heat. Add remaining clove of garlic, remaining sprig of flowering dill, and vinegar. Remove from heat and pour into jar until filled to the very top of the jar (you may not need to use all the liquid). Tightly screw on lid; invert jar, making sure that it does not leak, and cover with a towel. Let stand overnight to cool.

  5. Transfer pickles to refrigerator until ready to use, up to 6 months.

Reviews Add a comment

  • JK14
    3 OCT, 2014
    I've just made these pickles last night and they are fantastic, they actually have great flavour after just sitting overnight. I think the surprising negative reviews are left by people who simply don't understand what Russian pickles are: These are NOT supposed to be like the vinegar-steeped dill pickles you get in your grocery store. They are mild and fresh in flavour, more on the salty side. These came out exactly like the dill pickles they make and sell in my local Russian grocery.
    Reply
  • shaunasouthoc
    31 JUL, 2011
    Can't believe I am the only one to review this recipe. Well I grew my own M.S. heirloom pickling cucumbers/ fantastic! Unfortunately I made Tatiana's pickles, what a waste of time. This recipe had no flavor. What a dissapointment that M.S. doesn't test their guests shows recipes.
    Reply
  • Skies2Law
    28 OCT, 2008
    Look at comment from previous post. The next batch I will increase more of vinegar, salt, surgar garlic and dill. Also I added on top of garlic cloves, some minced garlic right from a jar I had. They really are getting better and if anyone wants to stick with it, just triple or quadruple recipe and keep adding for taste. I am disappointed that Martha could say in front of her fans (who will go out and spend money for these ingredients) that these were good, she knows they were not!!.
    Reply
  • Skies2Law
    28 OCT, 2008
    Well, I tried this again because I'm convinced I can do this. I stayed with the basic recipe and instead added 3 tb of Vinegar, 3tb of sugar, and 4 tb of salt. Added a lot more dill and garlic. I also looked at a jar of supermarket pickels and saw they added crushed peppers and mustard seed. I sprinkled that in too. They now tasted like a little stronger than a mild pickel, instead of flavored cucumber as I wrote before. I have excceded my space so will continue on next entry.
    Reply
  • czak4132
    26 OCT, 2008
    I am very very disappointed in this recipe. They are like a cold cucumber...not a pickle! Rather than throw them out I added a couple cups of vinegar and some sugar and a few more spices and have again let them sit to cool and will refrigerate and try in a week. Don't make these! Must say this is the first recipe that has disappointed me.
    Reply
  • Skies2Law
    22 OCT, 2008
    I found a 64 oz jar at a store called "The Christmas Tree Store" It's like a "Five and Dime" About the recipe, I made this and even added extra garlic and dill. It tastes like a crunchy flavored cucmber not a dill pickel one would expect. I am going to try and modify the recipe with more spices. Has anyone else actually made this and what are your thoughts? Any ideas how to make this better, different spices etc.?
    Reply
  • twinsmama
    21 OCT, 2008
    Add "
    Reply
  • twinsmama
    21 OCT, 2008
    http://www.specialtybottle.com/index.asp?PageAction=VIEWPROD
    Reply
  • twinsmama
    21 OCT, 2008
    The recipe calls for a 64-oz jar ... the one suggested by the web address is 12-oz. To get to the 1/2gallon jar, the link is: http://www.specialtybottle.com/index.asp?PageAction=VIEWPROD
    Reply
  • geojude
    19 OCT, 2008
    Thanks!
    Reply