Ukrainian Dill and Garlic Pickles |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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This recipe was handed down to me by my mother Sofia, whose pickles were always in great demand. 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:
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.
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