Barrel-style dill pickles from A Taste of Russia: A Cookbook of Russian Hospitality (page 154) by Darra Goldstein

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Pickling cucumbers should be unwaxed, and rye bread should not contain preservatives. The pickles require 3 to 9 days, depending on level of sourness desired, to become ready to eat.

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