Ukrainian Dills Fermented Naturally 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 DILLS FERMENTED NATURALLY

Steps:

• Soak (but do not scrub) cucumbers in very cold water for 5 minutes.
• Scald a very clean 1 gallon glass jar or crock with boiling water. Place a grape leaf at the bottom and arrange cucumbers vertically in layers, inserting garlic cloves and dill weed here and there. Do not pack tightly.
• Add salt to boiling water and stir. Pour brine over cucumbers and add peppercorns. (If not using leaves, add alum for added crispness.) I never do this, and they are always crisp, and I leave out grape leaves because I don't have any.
• Cover with leaves and a plate and place in a cool, dark place to ferment. I just cover with plate. In the old days, dry rusks of rye bread were put on top to aid the fermentation process and keep the cucumbers from floating up. This is a good idea.
• After 4 to 5 days, the cucumbers will be semi cured; some gourmets prefer them that way. After a few more days, fully cured pickles will become a lighter green.
• Pickles may be placed in smaller jars that are more convenient for storage. Scald 3 or 4 quart jars, pour off and strain pickling juice (discarding garlic and dill weed). Transfer pickles, fill quarts with strained liquid, cover, and refrigerate.
• The juice, or kvas, is never thrown out; it is used as a base for soups, borsch, or drunk cold as an eye-opener. Yummy!