Sweet Pickles from Ripe Cucumbers

Filed in Canning and Preserving, Uncategorized by on November 3, 2015 32 Comments

Those huge, end-of-the-garden cucumbers make wonderful sweet pickles. Just follow this long-time family recipe.

Russian Bear pickles

When I was a child in the 60’s and 70’s most meals at Nana’s house included homemade Russian Bear Pickles. The recipe had been passed down from Nana’s mother and was everyone’s favorite. But, as the grandchildren grew up and left home, Nana made pickles less and less often. You know how you do something over and over, thinking you will never forget how? And then a little time goes by and you realize that you can’t quite remember the details? That’s what happened with Russian Bear Pickles.

Oh, we had my great-grandmother’s recipe card. It read something like this; “remove seeds, soak in brine, drain and add sugar, cinnamon, and cloves to taste……1 cup water per 2 cups vinegar.” Not exactly clear.

So for years I searched for a Russian Bear Pickle recipe. No one knew what I was talking about. Years came and went, while family members kept asking when was I going to make them Nana’s pickles!

Finally things started to change. Another Master Food Preserver participant found me an old German pickle recipe that was similar. And I started pickling in earnest, learning more about pickles in general along the way. Then, in 2012 my garden had a cucumber explosion. I made pickles, more pickles, and even more pickles. There was no end in sight. So it was time to figure out exactly how to make Russian Bear pickles.

A few more searches led to a realization; Russian Bear pickles, made from the fat, over-ripe cucumbers that stay hidden under leaves until you can’t ignore them any longer, are basically a northern version of watermelon rind pickles. It makes sense. Living in northeastern Maine, my family certainly wasn’t growing watermelon. But cucumbers were grown every year. And that Yankee thrift thing we have going, doesn’t allow us to toss out a few cukes just because they are the size of a man’s arm!

I was able to pull the recipe together. It must be correct because my sisters request jars for Christmas each year. And even though it is an old family recipe, I am sharing it here. Sometimes old family recipes are lost, like this one almost was. Sharing decreases those chances.

If your garden is still hanging on just a little bit, you probably have some over-ripe cukes. Don’t waste them, try Russian Bear pickles. They will soon become a family favorite for you too.

By the way, I have no idea why they are called Russian Bear. My grandmother doesn’t know where her mother got the recipe, so that part of the story is lost.

5.0 from 3 reviews
Sweet Pickles from Ripe Cucumbers
Large, over-ripe cucumbers plus a family favorite recipe equals sweet, spicy pickles.
Author:
Recipe type: Pickles
Serves: 6 pints
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 24 cups of peeled, quartered, seeded, over-ripe cucumbers
  • ½ cup pickling salt
  • 8 cups water
  • 4 cups sugar
  • 3 cups cider vinegar
  • 1½ cups water
  • ½ tsp ground cinnamon
  • ¾ tsp ground cloves
Instructions
  1. Cut cucumbers into large strips or pieces.
  2. Combine salt and 8 cups of water in a large stock pot. Stir until salt dissolves.
  3. Add the cucumbers. Let stand at least 12 hours.
  4. Drain and rinse cucumbers.
  5. In a large pot, combine sugar, vinegar, 1½ cups water, cinnamon and cloves. Bring to a boil.
  6. Add drained cucumbers.Gently boil until cucumbers begin to look transparent. You may have to do this in two separate batches if your pot is too small.
  7. Pack into clean pint jars.Cover with the vinegar syrup.
  8. Top with 2 piece canning covers. Process in a water bath canner for 10 minutes.
  9. Remove from canner and let sit on counter overnight.
  10. Pickles will improve with age, so let sit at least 3 weeks before serving.

Have you resurrected an old family recipe? Tell us how you did it!

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About the Author ()

Renee Pottle, an freelance writer and Home Economist, is fanatic about all things food. She blogs about canning and food preservation at SeedToPantry.com. Find her professional food writing info at PenandProvisions.com.

Comments (32)

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  1. What to do with Large, Ripe Cucumbers | Seed to Pantry | November 4, 2015
  1. Darlene says:

    Can I still use peeled cukes if they soak more than 12 hrs. I’m doing some up this afternoon and if I soak they will be ready around midnight. (Don’t really want to do them at that hr!!) And also do they soak in fridge or countertop? Tks

    • admin says:

      Darlene, they should be fine tomorrow! Pickling at midnight doesn’t sound all that much fun πŸ™‚
      I would probably put them in the fridge if you have room. Or another cool location. Good luck!

  2. Gail says:

    Why can’t cucumbers that are large but still green and not fully getting yellow be used?

    • admin says:

      Gail, in my experience cucumbers that are large, but not necessarily ripe, fall apart too easily for this recipe. But, different types of cucumbers probably react differently. So if you feel that your cukes are large enough, and probably won’t ripen any more, go ahead and try them! I have successfully used cucumbers that are just light green, not yellow.

  3. Sherry says:

    We made these before you clarified that they should be peeled, and after taste testing them with that issue in mind, the family’s consensus is that skin on gives them texture, which we like. The skin is much firmer than on pickles from the store, so I could see how some folks would prefer to skin these tough cucumbers for the recipe. However, we are making another batch this week and they will not be peeled.

  4. David says:

    Hi Renee, I was poking around for a Russian Bear recipe to see how they might compare to my Nana’s recipe, when I found yours. Ours is a bit different, see below.
    Peel 8 large ripe cucumbers, and remove seeds. Cut into large pieces. Cover with Alum water (2 tsp alum to 1 qt. water). Heat gradually to boiling point, let stand over low heat for 2 hours. Remove from alum water and chill in ice water.. Remove to stone jar and cover with syrup (2 lbs. super, 1 pt. vinegar.and in bag 2 tbsp whole cloves, 2 tbsp stick cinnamon. Boil 5 minutes.)
    Next day. Drain off syrup and return syrup to boiling point. Pour back over cukes. Do this 3 days in succession. Keep in stone jar.
    We are in Nova Scotia, so not so far from Maine. Looks like this recipe might be a bit older but who knows. Thought that I would share t in any case. I can mine in jars rather than having in the stone jar.

    • admin says:

      David, fascinating! Thank you for sharing it. Calling for alum shows that it is an old recipe. I wonder if my great-grandmother changed the recipe to include ground spices from the whole, since most of the related recipes use whole spices. And I am glad to hear that you can them now, instead of leaving them in a stone crock! Of course, in the old days the crocks were kept in unheated cellars, so that helped. And most of my grandmother’s ancestors came from Newfoundland or New Brunswick, so I am not surprised to see the overlap – both with ingredients and the “use it up” attitude that didn’t waste anything!

    • Laura Leveille says:

      Is it apple vinegar? Also, 2lbs of sugar or 2 cups? Did you use any water? we are following your recipe right now πŸ™‚

      • admin says:

        Laura, yes – apple cider vinegar. And it’s 4 cups of sugar if you are following the recipe as written. 2 cups if you halve it. You will love them!

      • admin says:

        Sorry – I see you are asking David to clarify. Hopefully he will log back on and do so! Don’t forget to process the pickles though. In the old days they didn’t do this, but it’s a necessary step to guard against illness – better safe than sorry.

  5. Valerie says:

    I found this recipe last season when I had a huge over-ripe cuke and holy wow, I loved it!! YUM!

    Made more this year with my tiny harvest (7 pints), this recipe has now become a MUST if I grow cukes.

    I am wondering if it is possible to substitute the refined white sugar with raw / plantation sugar? I didn’t think it would matter since boiling the “juice” would melt down the courser sugar. However, I wasn’t willing to risk my few cukes trying this out and I am not big on experimental cooking/recipes lol.

    Thoughts?

    • admin says:

      Valerie, so happy that you like this recipe. It’s a big favorite here, although I don’t have many cucumbers this year either. It’s weird, what the garden decides to over-produce each year.

      As for the raw sugar; it should work. It will give the pickles a darker, more molasses flavor, but I bet it will be great! Let me know how the experiment goes.

  6. Linda Wallis says:

    I’m so glad I found this. I’ve got a handwritten recipe from my great, great aunt (from upstate New York), a bit scarce on details. She didn’t mention the salt! otherwise the same, using brown sugar and a cinnamon stick and whole cloves instead of powder. Can’t wait to see how they come out. Thanks.

    • admin says:

      Linda, wonderful to hear that others know of this recipe too! What did your great, great aunt call the pickles? Did she call them Russian Bear or something else?

  7. Melinda Duby says:

    I have my grams recipe and in hers you use dark brown sugar instead of white. Plus 1tsp of whole allspice besides that it exactly the same . They are nice pickle to eat soft sweet and delicious.

    • admin says:

      Melinda, thanks so much for sharing. It certainly does seem to be a “lost” recipe. My great-grandmother may have also used brown sugar, we don’t know. Either way, they are delicious!

  8. Suzi Campbell says:

    Just found this recipe online and I’m trying it..have you tweaked it any? If so, can I have any tips for making these the best I can. These are a whole heck of a lot of work and time consuming and any β€˜new’ advice is appreciated!!😊

    • admin says:

      Suzy, so glad you asked! I looked at the recipe with fresh eyes and realized that I had left out an important step – the cucumbers should be peeled. Otherwise, everything remains the same. They are more work than many pickle recipes, but worth it. Good luck. Let me know how they turn out. Renee

  9. Dori says:

    Is it ok to leave the skin on, what will happen?

    • admin says:

      Dori, you could try, but you would not get the same result. These are soft pickles, the skin “structure” isn’t conducive to the desired texture. But you could try a batch to see. Let me know your results!

  10. Christine Wilson-Huether says:

    I didn’t see the comment about peeling until after I had let the cukes soak. Some of the pieces were to soft and small to peel, so my batch was much smaller than I had anticipated, and I had a lot of the vinegar syrup left over. Can it be saved for a few days to do another batch? Do you think it would work with zucchini?

    • admin says:

      Christine, the syrup can be refrigerated and used for another batch. I do this quite often. As for the zucchini, it’s worth a try! Let me know how it goes. I am always happy to find new uses for overgrown zucchini. Renee

  11. Charlotte Champagne says:

    Do you peel the cucumbers? I’m wondering if the skins of overripe cucumbers is tough or bitter.

  12. Michael says:

    Hi, Do you think I can make these with cucumbers that have been sitting on my counter for a few weeks. They are a tiny but soft but they seem fine otherwise. Thanks!

    • admin says:

      Michael, it is worth a try. Usually cukes should be really fresh, but these are a soft pickle instead of a crisp pickle so it might work.

  13. Paula says:

    This recipe is very similar to the senfgurken (German mustard pickle) recipe. Obviously it uses mustard seeds in addition to your stated ingredients. Now I am just hoping that my cucumbers make this year because it’s impossible to find ripe cukes in the stores.

    • admin says:

      Paula, you are right. In fact, I used a senfgurken recipe when re-creating this family favorite. I usually try to grow a couple short rows of regular cucumbers because it is impossible to find ripe ones, even at farmers’ markets. We’ll keep our fingers crossed!

  14. Bridget says:

    How much canning salt do you use? The recipe just says 1/
    Thanks!

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