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Ukrainian Dill and Garlic Pickles

By: Tania D.

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

Rate/Review | Read Reviews (15)

What to Drink?
	Dirty Martini

Prep Time:
30 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 gallon

Ingredients

5 pounds small pickling cucumbers
4 quarts water
3/4 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 (optional)

Directions

Soak cucumbers in cold water overnight.
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.
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.
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

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.