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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash and clip ends off the dill cucumbers. | 2. Place dill cucumbers in a tub or large sink. | 3. Cover with cold water. | 4. Add 2 bags of ice and let sit overnight. | 5. The next day, drain the chilled dill cucumbers. | 6. In a large crock pot, add 4 stocks of dill heads and stock into the bottom. | 7. Add 6 garlic cloves. | 8. Add a few pieces of horseradish root. | 9. Add 2 halves of the hot red pepper. | 10. Place 2 layers of dill cucumbers. | 11. Add some sliced carrots. | 12. Repeat these steps beginning with the dill weed heads until all cucumbers are used. | 13. In a large cooking pot, measure water, vinegar, and salt; bring to boil. | 14. Pour hot vinegar mixture over the cucumbers until they are covered. | 15. Place a heavy plate on top of the cucumbers. | 16. Find a heavy rock, wash well with bleach and then with hot water. | 17. Place the rock on the plate to weigh down the cucumbers. | 18. The crock should be placed in a cool, dark area and should be done before covering with water, otherwise it would be too heavy to move. | 19. Dill pickles should be ready to eat in about 7 days. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pickling cucumber	10			-	-	-	-
water	16	cups		0.0	0.0	0.0	0.0
white vinegar	1	cup		42.84	0.0952	0.0	0.0
pickling salt	1	cup		-	-	-	-
dill weed	10	heads		-	-	-	-
garlic	3	heads		-	-	-	-
horseradish root	12	inches		-	-	-	-
carrot	10		scrubbed cut	250.1	58.438	5.672999999999999	1.464
hot red pepper	3		cut	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.