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Ingredients

5 pounds small pickling cucumbers 4 quarts water ¾ cup kosher salt 1 bunch fresh dill stalks 2 bulbs garlic, cloves separated and peeled 1 tablespoon whole black peppercorns 1 small fresh red chile pepper, thinly sliced

Nutrition Info

13.5 calories carbohydrate: 3.2 g cholesterol: : - fat: 0.1 g fiber: 0.4 g protein: 0.6 g saturatedFat: : - servingSize: - sodium: 1713 mg sugar: 1 g transFat: : - unsaturatedFat: : -

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.

1 gallon

This recipe was handed down to me by my mother Sofia, whose pickles were always in great demand.