Description
This recipe was handed down to me by my mother Sofia, whose pickles were always in great demand.
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)
Instructions
- 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.
Prep Time: 30 mins
Total Time: 30 mins
Servings: 40