Garlic Dill Pickles
User Reviews
5
Garlic Dill Pickles
Description
This pickle recipe combines crunchy cucumbers with a spiced brine comprising water, white vinegar, and pickling salt dissolved by heating. The jars are layered with garlic cloves and a blend of whole spices including coriander, mustard seeds, peppercorns, celery seed, and bay leaves, along with fresh dill evenly distributed for aroma and flavor. The cucumbers, either sliced into chips or quartered as spears, are packed into jars filled with the hot pickling liquid.
After bringing the mixture to room temperature, the pickles are sealed and refrigerated, allowing the flavors to meld. The presence of garlic and dill offer a robust, fresh, and slightly pungent flavor profile while the pickling spices contribute warmth and complexity. This method preserves the cucumbers while maintaining an enjoyable crisp texture essential to good pickles.
The layering of fresh dill throughout the jar creates a visually appealing presentation and ensures the herb's flavor infuses the cucumbers uniformly. Storing the pickles cold after initial resting helps maintain crunchiness and slows fermentation or spoilage. This recipe provides a classic garlic dill pickle experience suitable for sandwiches, snacks, or side dishes.
Ingredients
- 1 tsp. coriander seeds
- 1 1/2 tsp. mustard seeds
- 1 1/2 tsp. black peppercorns
- 1 pinch celery seed
- 2 bay leaves dried
- 8 garlic slightly smashed, cloves
- 1 lb. cucumber Persian, snacking, or Kirby cucumbers
- 1 handful dill fresh
- 2 cups water
- 2 cups white vinegar 5% acidity
- 1 1/2 tbsp. pickling salt also used for canning
Instructions
- Bring water, vinegar, and pickling salt to a boil, stirring until the salt has dissolved. Set aside.
- Divide the coriander seeds, mustard seeds, peppercorns, celery seeds, bay leaves, and garlic cloves equally to your 2 pickling jars. If using one large, 32oz. jar, you can add everything to the jar.
- If you are making pickle chips, slice your cucumbers and place them in the jars. If you are making spears, quarter your cucumbers, and then trim them to fit in the jar(s). My spears aren't very long, to make sure there is enough room for the pickling liquid. Nestle the dill all throughout the jar, it looks pretty if you slide some between the glass and the cucumbers, so you can see it through the jar.
- Pour the pickling liquid into a liquid measuring cup, then pour it into the jar(s) over the cucumbers and spices, making sure everything is covered in liquid.
- Let the pickles sit on the counter and come to room temperature before putting the lids on, then refrigerate.
- The pickles are good in a day or two, and will continue to become more flavorful after a week. These pickles should last 1-2 months in the fridge. Excellent on sandwiches, burgers, antipasto platters, and snacking. Enjoy!
User Reviews
Overall Rating
5
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