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 caloriescarbohydrate: 3.2 gcholesterol: : -fat: 0.1 gfiber: 0.4 gprotein: 0.6 gsaturatedFat: : -servingSize: -sodium: 1713 mgsugar: 1 gtransFat: : -unsaturatedFat: : -
Directions Ukrainian Dill and Garlic Pickles
Directions
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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.