Ukrainian Dill and Garlic Pickles recipe

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Ingredients

5 pounds small pickling cucumbers
4 quarts water
¾ cup kosher salt
1 bunch fresh dill stalks
2 bulbs garlic, cloves separated and peeled
1 tablespoon whole black peppercorns
1 small fresh red chile pepper, thinly sliced

Nutrition Info

13.5 calories
carbohydrate: 3.2 g
cholesterol: : -
fat: 0.1 g
fiber: 0.4 g
protein: 0.6 g
saturatedFat: : -
servingSize: -
sodium: 1713 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Soak cucumbers in cold water overnight.

  2. Sterilize a 1 gallon glass or ceramic container. Combine the water and salt in a large pot and bring to a boil. Prepare the cucumbers by trimming the ends and making a slit in the sides with a small sharp knife.

  3. In the bottom of the sterile container, place several stalks of dill, half of the garlic cloves, about 10 peppercorns and a slice or two of red chile pepper. Arrange half of the cucumbers over the seasonings and then repeat the layers. When the brine comes to a boil, pour over the cucumbers to cover. Place a small plate on top of the pickles to keep them submerged. Store in a cool place.

  4. Pickles will be ready in 4 to 10 days, depending on how warm it is. Once they have fermented to your liking, refrigerate until using.

Recipe Yield

1 gallon

Recipe Note

This recipe was handed down to me by my mother Sofia, whose pickles were always in great demand.

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