Dessertscreativecanning5.0
Russian Bear Claw Pickles
Russian bear claw pickles are a traditional pickling recipe made with gigantic overripe cucumbers cut into claw shapes. They're pickled in sweet, warm spices, perfect for enjoying during long northern winters.
👥 24 Servings⏱️ Prep & Cook: 12h 20m⏳ Prep: 12h🔥 Cook: 10 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- bowl
📝 Preparation Steps
1
Peel the cucumbers, then seed them by cutting the peeled cucumbers in half lengthwise, and then scoop out the seeds with a spoon.
2
To get the bear claw shape, cut each seeded cucumber "boat" crossways, into two pieces. Next, cut each end of the cucumber into 4 pieces. First in half, then in half again. You should now have pointy claw-shaped cucumber pieces.
3
Sprinkle the salt over the cucumber pieces and add enough water to just cover them in a bowl or stock pot. Allow the pieces to soak in the salt water for 8 to ⏱️ 12 hours, or overnight.
4
After soaking, pour the cucumbers and brine into a stock pot and bring to a boil. Boil for ⏱️ 5 minutes.
5
Next, drain and rinse the cucumbers. This is important, as they'll be too salty if not drained and rinsed at this point. The pre-cook in the salt water is also important, as it conditions the cucumbers to accept the sweet brine. Don't skip it.
6
Place the remaining pickling brine ingredients in a stock pot and bring to a boil. Add the drained and rinsed cucumber pieces.
7
Gently boil the mixture over medium heat for 20 to ⏱️ 30 minutes, until the cucumber pieces look transparent.
8
Ladle the bear claw pickles into canning jars, with plenty of brine, leaving 1/2 inch headspace.
9
Process in a water bath canner for ⏱️ 10 minutes for pints, or ⏱️ 15 minutes for quarts (adjusting for altitude).
Nutrition Facts
calories
84 kcal
fat Content
0.2 g
serving Size
1 serving
fiber Content
1 g
sugar Content
18 g
sodium Content
1183 mg
protein Content
1 g
carbohydrate Content
19 g
saturated Fat Content
0.01 g
unsaturated Fat Content
0.013 g
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