Ukrainian Dill and Garlic Pickles

Ingredients

• pound ssmall pickling cucumbers
• quart swater
• 3/4 cup kosher salt
• bunch fresh dill stalk s
• bulbsgarlic, clove sseparated and peeled
• tablespoon whole black peppercorns
• small fresh red chile pepper, thinly slice d

Instructions

1. Place cucumbers in a large bowl covered with cold water; soak for 8 hours to overnight.
2. Inspect a 1 gallon glass or ceramic container for cracks and ring for rust, discard if defective. Immerse in simmering water until pickles ready. Wash new, unused lid and ring in warm soapy water; set aside until ready to store pickles in refrigerator.
3. Combine 4 quarts water and salt in a large pot; bring to a boil.
4. Meanwhile, drain cucumbers, trim ends, and cut a slit in sides with a small, sharp knife. Place several dill stalks, ½ garlic cloves, about 10 peppercorns, and 1 to 2 slices chile pepper in bottom of sterilized container; arrange ½ cucumbers on top. Repeat layering with remaining dill, garlic, peppercorns, chile pepper, and cucumbers.
5. Pour boiling hot brine over cucumbers to cover. Place a small plate on top to keep cucumbers submerged. Store in a cool place until pickles fermented to your liking, 4 to 10 days, depending on how warm it is. Remove plate, cover container, and refrigerate until ready to use.

Tips

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