Ukrainian Dill and Garlic Pickles

Prep Time:
30 mins

Cook Time:
5 mins

Additional Time:
4 days 8 hrs

Total Time:
4 days 8 hrs 35 mins

Servings:
40

Yield:
1 gallon

Ingredients

Directions

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

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.

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

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.

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 tbutton__btn” aria-label=”Print this article.
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Nutrition Facts (per serving)