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.

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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.

  • 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.

Tips

For safety when canning and preserving foods, contact your local extension for guidelines in your area that will be specific to your altitude. Click here to read more about canning and preserving.

Nutrition Facts

13.5 calories; 0.6 g protein; 3.2 g carbohydrates; 0 mg cholesterol; 1713 mg sodium. Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/07/2013
These are not technically pickled they are fermented. I am American but have lived in Poland for 11 years and this is how they do their "malo solne" which means low salt cukes. They are fantastic for digestion as they crate a bacteria that aids in proper digestion. But the above water to salt ratio seems high to me so I can see why some say it is too salty they should not be too salty. Here we do 1 liter of water to 1 tablespoon of salt. We also put in the large dill flower sliced of horseradish (if you like them a bit spicier) slice of garlic peppercorns and various leaves from the following plants or trees: horseradish tart cherry black currant or oak. Also you don't have to put the brine over when it is hot. You only do that if you are trying to speed up the process but I find they stay crispier if you let the brine cool. Read More
(62)

Most helpful critical review

Rating: 3 stars
08/01/2007
I am a huge pickle fan but these were way to salty for me. We tried them on day 5. My pickle loving kids didn't like them either. I think we have to stick with Claussen. Thanks anyway. Read More
(12)
34 Ratings
  • 5 star values: 18
  • 4 star values: 5
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 3
Rating: 4 stars
08/07/2013
These are not technically pickled they are fermented. I am American but have lived in Poland for 11 years and this is how they do their "malo solne" which means low salt cukes. They are fantastic for digestion as they crate a bacteria that aids in proper digestion. But the above water to salt ratio seems high to me so I can see why some say it is too salty they should not be too salty. Here we do 1 liter of water to 1 tablespoon of salt. We also put in the large dill flower sliced of horseradish (if you like them a bit spicier) slice of garlic peppercorns and various leaves from the following plants or trees: horseradish tart cherry black currant or oak. Also you don't have to put the brine over when it is hot. You only do that if you are trying to speed up the process but I find they stay crispier if you let the brine cool. Read More
(62)
Rating: 4 stars
08/07/2013
These are not technically pickled they are fermented. I am American but have lived in Poland for 11 years and this is how they do their "malo solne" which means low salt cukes. They are fantastic for digestion as they crate a bacteria that aids in proper digestion. But the above water to salt ratio seems high to me so I can see why some say it is too salty they should not be too salty. Here we do 1 liter of water to 1 tablespoon of salt. We also put in the large dill flower sliced of horseradish (if you like them a bit spicier) slice of garlic peppercorns and various leaves from the following plants or trees: horseradish tart cherry black currant or oak. Also you don't have to put the brine over when it is hot. You only do that if you are trying to speed up the process but I find they stay crispier if you let the brine cool. Read More
(62)
Rating: 5 stars
07/14/2007
This is exactly how my husbands baba made the pickles. I have made them myself now, and they are great. (I usually add an extra hot pepper or 2). Don't be scared if the jar bubbles when you open it, thats the way it is suppose to be. Enjoy Read More
(42)
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Rating: 5 stars
01/03/2009
These are the best pickles ever! I don't do canning so these are just perfect for people like me EASY. Very versatile too I used horseradish instead of peppers and they are great. I don't buy pickles anymore. Read More
(29)
Rating: 5 stars
05/29/2008
These are the ones that are to die for.I tried them on the 6th day and refrigerated them on the 7th.Just like mom used to make.Thank you Read More
(22)
Rating: 5 stars
03/04/2009
I grew up on these pickles My grandmother made them every summer My Aunts still do.And I had too a few times There the best Read More
(13)
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Rating: 5 stars
09/07/2014
An authentic recipe. super easy since fermenting is alot easier than pickling methods. These are actually lacto-fermented a process used for thousands of years.(sauerkraut kimchi deli pickles are lacto fermented) Any "bad"bacteria gets destroyed and the good lacto bacillus takes over and safely preserves food. Google "lacto fermentation" I made a few jars of these a few weeks ago (after 6 days I taste tested one were excellent then I moved jars to the fridge. I did think they were a little too garlicky but still the best I've had.) I made 36 quarts yesterday I added dill flowers dill sprigs garlic ( I only used half the garlic called for this time) a thin ring of hot red pepper five peppercorns in each jar. I lined the jar with a small Concord grape leave as this makes the pickles crisp like alum would. Oak leaves work too. I would have added a slice of horseradish root instead of hot pepper but my market had none this week. If you can find dill flower heads ( easier in spring and they dry easily) they are so pretty in the jar but you'll still need dill spigs for taste. Again this is a fermentation process so be patient! You may be tempted to add vinegar to this brine. DONT! It alters fermentation allows for bad bacteria to grow and you could ruin everything!! So NO VINEGAR. Be patient. If you want a quicker pickle use a vinegar pickling process. Very different. RENEMBER these will not taste like pickles for several d Read More
(12)
Rating: 3 stars
07/31/2007
I am a huge pickle fan but these were way to salty for me. We tried them on day 5. My pickle loving kids didn't like them either. I think we have to stick with Claussen. Thanks anyway. Read More
(12)
Rating: 4 stars
02/09/2011
These are very aromatic and delicious! Thanks for the recipe! My problem was that they come out too salty. I'm wondering if it's because I scaled down the recipe and the ingredients are not supposed to be scaled down. I will try with 5 pounds of cucumbers next time. Make sure you are not using a plastic container for these but a glass or ceramic one as the recipe specifies; it does make a difference. If yours come out too salty like mine did here is how I saved them: Pour the liquid out and wash the cucumbers with running water (if too salty soak them in water for some time). Return them in the container with the spices. Boil 1 part vinegar with 1.5 part water and 1/4 part sugar. Pour the boiling liquid on top of the cucumbers seal and store in refrigerator. Good luck! Read More
(10)
Rating: 5 stars
10/21/2010
These are so easy. A hit in the neighborhood. Don't be scared of the slime on top. I left for 13 days and very pungent but great. Did not work too well for store-bought pickling cukes - too soft. From the garden they kept crisp. Amazing recipe. Thanks for posting. Read More
(10)