Ukrainian Dill And Garlic Pickles – a delicious recipe with cucumbers, water, kosher salt, dill stalks, garlic, whole black peppercorns. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Soak cucumbers in cold water overnight.
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.
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.
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.
171
kcal
Calories
40
g
Carbs
9
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 5 pounds small pickling cucumbers, 4 quarts water, 3/4 cup kosher salt, 1 bunch fresh dill stalks, and more.
Yes, Ukrainian Dill And Garlic Pickles falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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