Description
These Garlic Dill Cucumbers are a crunchy and tangy pickled snack, perfect for any occasion. Made with a simple brine of vinegar, garlic, and dill, they are easy to prepare and deliciously refreshing. Enjoy them as a side dish or a tasty treat straight from the jar!
Ingredients
Scale
- 4 medium cucumbers (preferably pickling cucumbers)
- 4 cloves of garlic, minced
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon sugar
- 2 tablespoons salt (kosher or pickling salt)
- 1 tablespoon dill seeds or 1 bunch of fresh dill
- 1 teaspoon black peppercorns
- 1 teaspoon red pepper flakes (optional, for a spicy kick)
- 1 bay leaf (optional)
Instructions
- Wash the cucumbers thoroughly under cold running water to remove any dirt or residue.
- Trim off the ends of each cucumber to help them absorb the brine better.
- Cut the cucumbers into rounds, spears, or leave them whole if they are small enough.
- In a medium saucepan, combine the white vinegar, water, sugar, and salt. Stir well to dissolve the sugar and salt.
- Place the saucepan over medium heat and bring the mixture to a gentle boil. Once boiling, remove from heat.
- Add the minced garlic, dill seeds (or fresh dill), black peppercorns, red pepper flakes (if using), and bay leaf to the brine. Stir to combine.
- Let the brine cool to room temperature.
- Ensure your jars are clean and dry. Sterilize them if necessary.
- Pack the cucumbers tightly into the jars, leaving space for the brine to circulate.
- If using fresh dill, tuck a few sprigs in with the cucumbers.
- Once the brine has cooled, carefully pour it over the cucumbers in the jars, ensuring they are fully submerged.
- Leave about half an inch of headspace at the top of the jar.
- Seal the jars tightly with their lids.
- Place the jars in the refrigerator and let the cucumbers marinate for at least 24 hours. For best flavor, wait 3-5 days.
- Give the jars a gentle shake daily to redistribute the brine and flavors.
- Serve the garlic dill cucumbers as a refreshing side dish, a snack, or on sandwiches.
Notes
- For a spicier version, increase the amount of red pepper flakes.
- These pickles can last in the refrigerator for several weeks, but they are best enjoyed within the first month.
- Prep Time: 15 minutes
- Cook Time: 10 minutes