• 1serving
  • 14calories

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Nutrition Info . . .

MineralsNatrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 pounds small pickling cucumbers

  2. 4 quarts water

  3. 3/4 cup kosher salt

  4. 1 bunch fresh dill stalks

  5. 2 bulbs garlic, cloves separated and peeled

  6. 1 tablespoon whole black peppercorns

  7. 1 small fresh red chile pepper, thinly sliced

Instructions Jump to Ingredients ↑

  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.


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