Rating: 4 stars
34 Ratings
  • 5 star values: 18
  • 4 star values: 5
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 3

This recipe was handed down to me by my mother Sofia, whose pickles were always in great demand.

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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak cucumbers in cold water overnight.n

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  • 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.n

  • 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.n

  • 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.n

Tips

For safety when u003ca href=u0022https://www.allrecipes.com/HowTo/Canning-and-Preserving/Detail.aspxu0022u003ecanning and preservingu003c/au003e foods, contact your local extension for guidelines in your area that will be specific to your altitude. Click here to read more about u003ca href=u0022https://www.allrecipes.com/HowTo/Canning-and-Preserving/Detail.aspxu0022u003ecanning and preservingu003c/au003e.

Nutrition Facts

14 calories; protein 0.6g; carbohydrates 3.2g; fat 0.1g; sodium 1713mg. Full Nutrition
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