Russian Bear Claw Pickles

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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.

Prep Time12

Cook Time10

Additional Time10

Total Time12 20

Course: pickles

Cuisine: Russian

Keyword: Overripe Cucumber Pickles

Servings: servings, Makes 2 to 3 pints

Author: Ashley Adamant

Equipment

Water Bath Canner

Ingredients

For the Pre-Soak:

5 lbs large ripe cucumbers about 4
1/4 cup pickling salt

For the Pickling Brine

4 cups Cider Vinegar or white vinegar
2 cups sugar
1 tsp ground cinnamon or 2 cinnamon sticks
1 tsp whole cloves

Instructions

Peel the cucumbers, then seed them by cutting the peeled cucumbers in half lengthwise, and then scoop out the seeds with a spoon.
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.
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.
After soaking, pour the cucumbers and brine into a stock pot and bring to a boil. Boil for 5 minutes.
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.
Place the remaining pickling brine ingredients in a stock pot and bring to a boil. Add the drained and rinsed cucumber pieces.
Gently boil the mixture over medium heat for 20 to 30 minutes, until the cucumber pieces look transparent.
Ladle the bear claw pickles into canning jars, with plenty of brine, leaving 1/2 inch headspace.
Process in a water bath canner for 10 minutes for pints, or 15 minutes for quarts (adjusting for altitude).

Notes

Water boils at a lower temperature at higher altitudes, so jars need to be processed a bit longer as you go up in elevation. Here are the altitude adjustments for canning Russian Bear's Claw Pickles:

For 0 to 1,000 Feet in Elevation - Process pint jars for 10 minutes, and quart jars for 15 minutes.
For 1,001 to 6,000 Feet in Elevation - Process pint jars for 15 minutes, and quart jars for 20 minutes.
Above 6,001 Feet in Elevation - Process pint jars for 20 minutes, and quart jars for 25 minutes.

Nutrition