Ukrainian Dill and Garlic Pickles

Ukrainian Dill and Garlic Pickles

24
Tania D. 1

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

30 m servings 14 cals
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Original recipe yields 40 servings

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Nutrition

  • Calories:
  • 14 kcal
  • < 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 3.2g
  • 1%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1713 mg
  • 69%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  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.

Footnotes

Reviews

24
  1. 28 Ratings

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Most helpful positive review

These are not technically pickled, they are fermented. I am American but have lived in Poland for 11 years and this is how they do their "malo solne" which means low salt cukes. They are fantast...

Most helpful critical review

I am a huge pickle fan, but these were way to salty for me. We tried them on day 5. My pickle loving kids didn't like them either. I think we have to stick with Claussen. Thanks anyway.

These are not technically pickled, they are fermented. I am American but have lived in Poland for 11 years and this is how they do their "malo solne" which means low salt cukes. They are fantast...

This is exactly how my husbands baba made the pickles. I have made them myself now, and they are great. (I usually add an extra hot pepper or 2). Don't be scared if the jar bubbles when you op...

These are the best pickles ever! I don't do canning, so these are just perfect for people like me, EASY. Very versatile too, I used horseradish instead of peppers and they are great. I don't ...

These are the ones that are to die for.I tried them on the 6th day and refrigerated them on the 7th.Just like mom used to make.Thank you

I grew up on these pickles, My grandmother made them every summer ,My Aunts still do.And I had too a few times There the best ,

I am a huge pickle fan, but these were way to salty for me. We tried them on day 5. My pickle loving kids didn't like them either. I think we have to stick with Claussen. Thanks anyway.

These are so easy. A hit in the neighborhood. Don't be scared of the slime on top. I left for 13 days and very pungent, but great. Did not work too well for store-bought pickling cukes - too...

These are very aromatic and delicious! Thanks for the recipe! My problem was that they come out too salty. I'm wondering if it's because I scaled down the recipe and the ingredients are not supp...

Delicious! We had a bumper crop of cukes this year so I was handing out jars of pickles to whoever came to visit. Remember, these have to be kept in the refrigerator after you jar them and I w...