Ukrainian Dill and Garlic Pickles

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.

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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)

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.

Ukrainian Dill and Garlic Pickles

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Instructions

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