Kvasheni Ohirky (Cossack Dill Pickles)

• 5 cloves garlic, bruised
• 8 sprigs dill, chopped
• 1/4 tsp. alum
• 3 cherry leaves
• 16 peppercorns
• 5 lb. sm. cucumbers, unwaxed
• 1 gal. water
• 1 cup coarse salt

1. Soak the cucumbers in ice water for 5 minutes.
2. Scald a gallon-size glass jar in boiling water.
3. Place the cherry leaves or the alum in the bottom of the jar.
4. Make a layer of cucumbers in the jar; add a few of the garlic cloves and some of the dill.
5. Do this until all is used.
6. Bring water to a boil, then add the salt and pour over the cucumbers.
7. Cover with a plate and sit it in a dark, cool place to ferment.
8. These pickles will be ready in 10 to 12 days.

garlic, dill, alum, cherry leaves, peppercorns, cucumbers, water, coarse salt

Taken from www.foodgeeks.com/recipes/4535 (may not work)