Ukrainian Dill and Garlic Pickles

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

Step: 1

Soak cucumbers in cold water overnight.

Step: 2

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.

Step: 3

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.

Step: 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.

Per Serving: 14 calories; protein 0.6g; carbohydrates 3.2g; fat 0.1g; sodium 1713mg.

Deciding stay in and make food your dinner instead of dining out is already a step in the best direction if you’re focusing on eating healthier. There’s no best way to know precisely what’s happen into the food you’re eating than by making it yourself! Mastering the main dish is only half the process , though . And once you’ve mastering your chicken, steak, or fish, that is time to make your attention to the ever- focusing side dishes.

A side dish would easily derail your health goals, as sweetness , sodium, fat, and calories can all get rather high quickly if you’re not think about it . But with our good practise of cook on side dish recipes, you won’t ever run into that problem .