Ukrainian Dill and Garlic Pickles

Ukrainian Dill and Garlic Pickles

21 Reviews 3 Pics
  • Prep

    30 m
  • Ready In

    30 m
Tania D.
Recipe by  Tania D.

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 gallon

Directions

  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.

Share It

Reviews (21)

Rate This Recipe
ChefLes
30

ChefLes

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

J.B.White
20

J.B.White

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

Flea's Favorites
19

Flea's Favorites

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.

More Reviews

Similar Recipes

Spicy Refrigerator Dill Pickles
(158)

Spicy Refrigerator Dill Pickles

Pop's Dill Pickles
(49)

Pop's Dill Pickles

Great Grandpa's Garlic Pickles
(17)

Great Grandpa's Garlic Pickles

Refrigerator Dill Pickles
(10)

Refrigerator Dill Pickles

Mustard Pickles
(4)

Mustard Pickles

Grandmother's Mustard Pickles
(5)

Grandmother's Mustard Pickles

Nutrition

Amount Per Serving (40 total)

  • Calories
  • 14 cal
  • < 1%
  • Fat
  • 0.1 g
  • < 1%
  • Carbs
  • 3.2 g
  • 1%
  • Protein
  • 0.6 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 1713 mg
  • 69%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Spicy Refrigerator Dill Pickles

>

next recipe:

Red-Hot Cinnamon Pickles