Unbelievably Delicious Ukrainian Pickles: Bursting with Dill and

1. Soak cucumbers in cold water overnight.

2. Sterilize a 1 gallon glass or ceramic container. Combine water and salt in a large pot and bring to a boil. Prepare 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 garlic cloves, about 10 peppercorns, and a slice or two of red chile pepper. Arrange half of cucumbers over seasonings and then repeat the layers. When brine comes to a boil, pour over cucumbers to cover. Place a small plate on top of 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.

Tips

For safety when canning and preserving foods, contact your local extension for guidelines in your area that will be specific to your altitude.