Homemade Garlic-Dill Pickles
I was at the farmers market last weekend and I don’t know what happened but the spirit seized me as soon as I saw a big box of organic pickling cucumbers and the next thing I knew, I had my Saturday afternoon plans: Making pickles.
I am kind of into anything (vegan) pickled so it came as a bit of a surprise to me that I’d never posted a recipe for your classic garlic-dill babies. I had to rectify that, of course. I’ve done Quick Asian Pickles, Quick and Spicy Pickled Carrots, Pickled Shishito Peppers, Refrigerated Pickled Beets, Air Fryer Breaded Pickles and even Pink Pickled Chickpeas (swoon!) but seemingly not these. Anyway, I had my recipe of the week idea at that moment, too.
Choose pickling cucumbers that are firm, bumpy, rich in color and as fresh as you can find! You can also make this recipe with Persian cucumbers that are firm and not too thick-skinned but pickling cucumbers are best.
10 pickling cucumbers, soaked in cold water for 30 minutes and drained
4 - 6 garlic cloves, peeled and smashed
2 - 4 sprigs fresh dill
2 bay leaves
2 tablespoons pickling spice (I have this one but you can also make your own)
2 cups distilled white vinegar
2 cups water
2 tablespoons sea salt or Kosher salt
2 tablespoons granulated sugar
½ teaspoon red pepper flakes (or more for hotter pickles)
Sterilize two 16-ounce mason jars with lids and rings. This works best with wide-mouthed glass jars.
Drain the pickles and cut them lengthwise for spears or thinner horizontal slices for chips. Place in the jars with equally divided garlic, dill, bay leaves, pickling spices.
In a medium saucepan, heat the vinegar, water, salt and sugar over medium heat until the salt and sugar are dissolved, just about a minute. (It does not need to boil.)
Carefully, pour over the cucumbers so they are fully covered with pickling brine. Put the lids and rings on (the jars will be hot, so be careful) and let the jars cool to room temperature. Store in the refrigerator and let the flavors develop for two to five days. The longer you let the pickles sit in the brine, the more flavorful they will become.
The pickles can be kept for at least two weeks covered in the refrigerator.
I was at the farmers market last weekend and I don’t know what happened but the spirit seized me as soon as I saw a big box of organic pickling cucumbers and the next thing I knew, I had my Saturday afternoon plans: Making pickles.
I am kind of into anything (vegan) pickled so it came as a bit of a surprise to me that I’d never posted a recipe for your classic garlic-dill babies. I had to rectify that, of course. I’ve done Quick Asian Pickles, Quick and Spicy Pickled Carrots, Pickled Shishito Peppers, Refrigerated Pickled Beets, Air Fryer Breaded Pickles and even Pink Pickled Chickpeas (swoon!) but seemingly not these. Anyway, I had my recipe of the week idea at that moment, too.
Choose pickling cucumbers that are firm, bumpy, rich in color and as fresh as you can find! You can also make this recipe with Persian cucumbers that are firm and not too thick-skinned but pickling cucumbers are best.
10 pickling cucumbers, soaked in cold water for 30 minutes and drained
4 - 6 garlic cloves, peeled and smashed
2 - 4 sprigs fresh dill
2 bay leaves
2 tablespoons pickling spice (I have this one but you can also make your own)
2 cups distilled white vinegar
2 cups water
2 tablespoons sea salt or Kosher salt
2 tablespoons granulated sugar
½ teaspoon red pepper flakes (or more for hotter pickles)
Sterilize two 16-ounce mason jars with lids and rings. This works best with wide-mouthed glass jars.
Drain the pickles and cut them lengthwise for spears or thinner horizontal slices for chips. Place in the jars with equally divided garlic, dill, bay leaves, pickling spices.
In a medium saucepan, heat the vinegar, water, salt and sugar over medium heat until the salt and sugar are dissolved, just about a minute. (It does not need to boil.)
Carefully, pour over the cucumbers so they are fully covered with pickling brine. Put the lids and rings on (the jars will be hot, so be careful) and let the jars cool to room temperature. Store in the refrigerator and let the flavors develop for two to five days. The longer you let the pickles sit in the brine, the more flavorful they will become.
The pickles can be kept for at least two weeks covered in the refrigerator.
Vegan, Recipe, Pickles, Cucumber, Canning, Pickling, Dill, Garlic