Title: Cossack Dill Pickles Ohirky>
Categories: European Ethnic Vegetable Side Pickle
Yield: 5 Pounds
| 5 | | Garlic cloves bruised |
| 8 | | Dill sprigs chopped |
| 1/4 | ts | Alum or 3 cherry leaves |
| 1 | c | Coarse salt |
| 16 | | Peppercorns |
| 5 | lb | Cucumbers small unwaxed |
| 4 | qt | Water |
Soak the cucumbers in ice water for 5 minutes. Scald a gallon size glass
jar in boiling water. Place the cherry leaves or the alum in the bottom of
the jar. make a layer of cucumbers on the jar, add a few of the garlic
cloves & some of the dill. Do this until all is used. Bring water to a boil
then add the salt and pour over the cucumbers. Cover with a plate and sit
it in a dark, cool place to ferment. These pickles will be ready in 10-12
days. It is important to not put a tight lid on the jar! Origin: Larissa
Lysenkova, Kiev-Ukraine, circa 1996