Ukrainian Dill Sauce Recipes

UKRAINIAN DILL AND GARLIC PICKLES

Steps:

• 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.

UKRAINIAN NALYSNYKY (SAVORY WITH DILL)

Steps:

• TO MAKE THE BATTER, mix eggs, milk, and 1 Tablespoon sugar together.
• Add vanilla and oil.
• Sift flour, baking powder and salt together and add to milk mixture, stirring until smooth.
• Using a greased frying pan, fry the batter into thin pancakes like you would do crepes using 1/4 cup of batter per crepe.
• Use a 7 inch non-stick crepe pan or any non-stick pan of that size.
• Swirl the batter around to cover pan.
• I use a brush to lightly brush pan each time with oil or butter.
• TO MAKE THE FILLING, mix cottage cheese, eggs, salt, 1 Tablespoon sugar and dill.
• Spread over each pancake with filling about 2 tablespoons and roll up like a jelly roll.
• Arrange on a well buttered casserole, and pour sweet cream over nalysnyky.
• Bake at 300 F, for 35 minutes. Uncover towards the end so that they will brown a little. Serve with sour cream. Makes about 12 nalysnyky.
• For dessert Nalysnyky leave out the dill in the cottage cheese and add a bit more sugar to taste if you wish.
• Wheatland Bounty.