Sweet Pickles from Ripe Cucumbers

Filed in Canning and Preserving, Uncategorized by on November 3, 2015 13 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.

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 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 author and Home Economist, is fanatic about growing and preserving food for her family. She blogs at SeedToPantry.com, MotherEarthNews.com and HestiasKitchen.com.

Comments (13)

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

  2. 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

  3. Charlotte Champagne says:

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

  4. 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.

  5. 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!

  6. Bridget says:

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

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