Ukrainian Dill and Garlic Pickles

This Ukrainian dill and garlic pickle recipe is fermented in brine. It was handed down to me by my mother, whose pickles were always in demand.

• Preparation Time: 30 mins
• Cooking Time: 5 mins
• Total Time: 35 mins
• Calories: 14 Calories

Ingredients

• 4 quarts water
• 1 tablespoon whole black peppercorns
• 2 bulbs garlic, cloves separated and peeled
• 5 pounds small pickling cucumbers
• 1 bunch fresh dill stalks
• 1 small fresh red chile pepper, thinly sliced
• 0.75 cup kosher salt

Recipe Instructions

Step 1

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.

Step 2

Soak cucumbers in cold water for 8 hours or overnight.

Step 3

Sterilize a 1 gallon glass or ceramic container. Set aside.

Step 4

Combine 4 quarts water and salt in a large pot and bring brine to a boil.

Step 5

Meanwhile, drain cucumbers, trim the ends, and make a slit in the sides with a small, sharp knife. Place several stalks of dill, 1/2 of the garlic cloves, about 10 peppercorns, and a 1 to 2 slices red chile pepper in the bottom of the sterile container. Arrange 1/2 of the cucumbers on top, then repeat the layers.

Step 6

When brine comes to a boil, pour over cucumbers to cover. Place a small plate on top to keep cucumbers submerged. Store in a cool place.