Ukrainian Dill and Garlic Pickles

My mother's Ukrainian dill and garlic pickle recipe is fermented in a brine made with water, kosher salt, black pepper peppercorns, and chile pepper.

• 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

Place cucumbers in a large bowl covered with cold water; soak for 8 hours to overnight.

Step 2

Inspect a 1 gallon glass or ceramic container for cracks and ring for rust, discard if defective. Immerse in simmering water until pickles ready. Wash new, unused lid and ring in warm soapy water; set aside until ready to store pickles in refrigerator.

Step 3

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

Step 4

Meanwhile, drain cucumbers, trim ends, and cut a slit in sides with a small, sharp knife. Place several dill stalks, ½ garlic cloves, about 10 peppercorns, and 1 to 2 slices chile pepper in bottom of sterilized container; arrange ½ cucumbers on top. Repeat layering with remaining dill, garlic, peppercorns, chile pepper, and cucumbers.

Step 5

Pour boiling hot brine over cucumbers to cover. Place a small plate on top to keep cucumbers submerged. Store in a cool place until pickles fermented to your liking, 4 to 10 days, depending on how warm it is. Remove plate, cover container, and refrigerate until ready to use.