These Ukrainian dill pickles are fermented in brine with fresh dill, garlic, and peppercorns. This recipe was handed down to me by my mother, Sofia, whose pickles were always in great demand.
Preparation Time
30 mins
Total Time
30 mins
Calories
14 Calories
Recipe Instructions
Step 1
Soak cucumbers in cold water overnight.
Step 2
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 3
Sterilize a 1 gallon glass or ceramic container. Combine water and salt in a large pot and bring to a boil. Prepare cucumbers by trimming the ends and making a slit in the sides with a small sharp knife.
Step 4
In the bottom of the sterile container, place several stalks of dill, half of garlic cloves, about 10 peppercorns, and a slice or two of red chile pepper. Arrange half of cucumbers over seasonings and then repeat the layers. When brine comes to a boil, pour over cucumbers to cover. Place a small plate on top of pickles to keep them submerged. Store in a cool place.
