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This delicious dill pickle recipe is courtesy of Tatiana Sorokko.

Source: The Martha Stewart Show, October Fall 2008
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16
  • tamaralevchuk
    14 JUL, 2018
    For those of you complaining about the taste, it's because first of all you don't know what a Russian pickle is and its not entirely your fault, the recipe doesn't tell you these are suppose to "pickle" for at least 3 months to them to take on their taste. Second the recipe tell you to put them in fridge and eat within 6 months...yeah we definitely don't do this. I get it though, Martha can't tell you to let this sit out on your shelf because then she would be violating every canning rule in American's USDA approved methods. Russian pickling recipes are meant to last for years and yes we have non approved American standards for canning our food and somehow our pickling methods haven't failed us for centuries. It's not until moving to America I found out our delicious food is supposedly going to kill us. Hmmm...Im still alive "Hi!" For pickles to stand at room temperature all winter long this is the wrong recipe. You would need to fill the pickles with the hot brine to the top like she did in the video. Then cover with the lid and let stand for 5 min. Pour the brine back into the pot and reboil, fill the jars again and then only you can close the lid tight, turn the jars over and cover with heavy towel or blanket for 24 hours. When canning pickles like this I first bring plain water to boil, fill the jars, wait 5 min, pour the water back bring it to a boil, pour water back into jars, wait 5 min, pour water back into pot and then add everything I need for the brine. So in total I pour the water in 3 times. This ensure that your pickles are heated thoroughly and you have little to no risk of jars exploding several months after you can them. I think this traditional way was when most people kept their pickles in cool cellars where the temperature was like our fridges today. If you get anything from this comment, remember - you are not suppose to eat them right away....you need to wait for the pickling process to occur!
    Reply
  • 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

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