Authentic Ukrainian Dill and Garlic Pickles Recipe

Ingredients

• 5 pounds small pickling cucumbers
• 4 quarts water
• 0.75 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

Instructions

1. Soak cucumbers in a large bowl filled with cold water for 8 hours or overnight to ensure maximum crispness.
2. Check a 1-gallon glass or ceramic container for any cracks or rust. Sterilize it by immersing it in simmering water until the pickles are ready. Wash a new lid and ring with warm, soapy water and set aside for storing the pickles in the refrigerator.
3. In a large pot, combine 4 quarts of water and salt. Bring the mixture to a boil to create the brine.
4. Drain the soaked cucumbers and trim the ends. Make a small slit in the side of each cucumber with a sharp knife. In the sterilized container, layer dill stalks, ½ garlic cloves, peppercorns, and chile pepper slices at the bottom, then arrange ½ of the cucumbers on top. Repeat this layering process with the remaining dill, garlic, peppercorns, chile pepper, and cucumbers.
5. Pour the boiling hot brine over the layered cucumbers until they are completely submerged. Place a small plate on top to keep the cucumbers under the brine. Store the container in a cool place to allow fermentation for 4 to 10 days, depending on the ambient temperature. Once fermented to your liking, remove the plate, cover the container, and refrigerate until ready to enjoy.

Nutrition

• Calories: 14 kcal
• Fat Content: 0 g
• Fiber Content: 0 g
• Sugar Content: 1 g
• Sodium Content: 1713 mg
• Protein Content: 1 g
• Carbohydrate Content: 3 g
• Unsaturated Fat Content: 0 g