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.



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


Instructions Checklist
  • Soak cucumbers in cold water overnight.n

  • 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


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