“This recipe was handed down to me by my mother Sofia, whose pickles were always in great demand.” - by Tania D.
Ingredients
Adjust Servings
Original recipe yields 1 gallon
Directions
- Soak cucumbers in cold water overnight.
- 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.
Nutrition
Amount Per Serving (40 total)
- Calories
- 14 cal
- < 1%
- Fat
- 0.1 g
- < 1%
- Carbs
- 3.2 g
- 1%
Based on a 2,000 calorie diet
Share It
Reviews (16)
Rate This Recipe
"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,..." See more thats the way it is suppose to be. Enjoy"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
