Ukrainian Dill and Garlic Pickles

Ukrainian Dill and Garlic Pickles

Ukrainian Dill and Garlic Pickles

  • Prep

    30 m

  • Ready In

    30 m

Recipe By:Tania D.
“This recipe was handed down to me by my mother Sofia, whose pickles were always in great demand.”


  • 5 pounds small pickling cucumbers
  • 4 quarts water
  • 3/4 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)


  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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s