More About Ukrainian Dill and Garlic Pickles
Nutrition Facts
Per Serving: 14 calories; protein 0.6g; carbohydrates 3.2g; fat 0.1g; sodium 1713mg.
Ingredients
5 pounds small pickling cucumbers
4 quarts water
¾ 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)
Directions Instructions Checklist
Step 1
Soak cucumbers in cold water overnight.
Step 2
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.
Step 3
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.
Step 4
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.
Per Serving: 14 calories; protein 0.6g; carbohydrates 3.2g; fat 0.1g; sodium 1713mg.
Ingredients
5 pounds small pickling cucumbers
4 quarts water
¾ 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)
Directions Instructions Checklist
Step 1
Soak cucumbers in cold water overnight.
Step 2
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.
Step 3
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.
Step 4
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.
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