Ukrainian Dill and Garlic Pickles Recipe - Allrecipes.com
Ukrainian Dill and Garlic Pickles Recipe
  • READY IN 30 mins

Ukrainian Dill and Garlic Pickles

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 gallon Change Servings

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.
Kitchen-Friendly View
  • PREP 30 mins
  • READY IN 30 mins

Footnotes

  • For safety when canning and preserving foods, contact your local extension for guidelines in your area that will be specific to your altitude. Click here to read more about canning and preserving.
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Reviews More Reviews

Most Helpful Positive Review
Jul 14, 2007

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 open it, thats the way it is suppose to be. Enjoy

 
Most Helpful Critical Review
Jul 31, 2007

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.

 

24 Ratings

May 29, 2008

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

 
Jan 03, 2009

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 buy pickles anymore.

 
Aug 07, 2013

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 fantastic for digestion as they crate a bacteria that aids in proper digestion. But the above water to salt ratio seems high to me so I can see why some say it is too salty, they should not be too salty. Here we do 1 liter of water to 1 tablespoon of salt. We also put in the large dill flower, sliced of horseradish (if you like them a bit spicier) slice of garlic, peppercorns and various leaves from the following plants or trees: horseradish, tart cherry, black currant or oak. Also you don't have to put the brine over when it is hot. You only do that if you are trying to speed up the process but I find they stay crispier if you let the brine cool.

 
Mar 04, 2009

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 ,

 
Oct 21, 2010

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 soft. From the garden, they kept crisp. Amazing recipe. Thanks for posting.

 
Feb 08, 2011

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 supposed to be scaled down. I will try with 5 pounds of cucumbers next time. Make sure you are not using a plastic container for these, but a glass or ceramic one as the recipe specifies; it does make a difference. If yours come out too salty like mine did, here is how I saved them: Pour the liquid out, and wash the cucumbers with running water (if too salty, soak them in water for some time). Return them in the container with the spices. Boil 1 part vinegar, with 1.5 part water, and 1/4 part sugar. Pour the boiling liquid on top of the cucumbers, seal and store in refrigerator. Good luck!

 

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Nutrition

  • Calories
  • 14 kcal
  • < 1%
  • Carbohydrates
  • 3.2 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 0.6 g
  • 1%
  • Sodium
  • 1713 mg
  • 69%

* Percent Daily Values are based on a 2,000 calorie diet.

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