These Easy Garlic Dill Pickle Cucumbers are super simple to make and packed with flavor! Just fresh cucumbers, garlic, and dill come together for a crunchy treat.
I love how these pickles brighten up any sandwich or salad. Plus, who can resist that garlic smell? They’re perfect for snacking and so fun to make!
Key Ingredients & Substitutions
Cucumbers: Kirby cucumbers are ideal for pickling as they are thick-skinned and crunchy. If you can’t find them, regular cucumbers work too, but peel the skin for a less bitter flavor. Slicing them into spears or coins is just a matter of personal preference!
Garlic: Fresh garlic is a must for the robust flavor. If you prefer less strong flavor, you can use garlic powder—about 1 teaspoon will do. While fresh garlic delivers the best taste, feel free to adjust according to your liking.
Dill: Fresh dill adds a wonderful aroma and taste. If fresh isn’t available, dried dill can be used, but reduce the amount to about 1 tablespoon since it’s more concentrated in flavor.
Vinegar: White vinegar works perfectly, but you could substitute apple cider vinegar for a sweeter, fruitier taste. Just remember that this will change the flavor profile a bit.
Salt: Kosher salt is preferred here for its texture, but sea salt or regular table salt can be used in a pinch. If using table salt, reduce the quantity slightly.
How Do I Ensure My Pickles Are Crunchy and Flavorful?
To keep your pickles crunchy, start with fresh, firm cucumbers. It’s best to prepare the pickles right after purchase. The salting process adds flavor and helps firm the cucumbers, so don’t skip or rush it.
- Make sure to let the brine cool to room temperature before pouring it over the cucumbers. Hot brine can make them soft.
- Store the pickles in a clean, airtight jar. A bit of weight on top helps keep the cucumbers submerged for better brining.
- Patience is key! Letting them sit in the fridge for at least 24-48 hours allows those flavors to meld beautifully.
Enjoy your crunchy, flavorful garlic dill pickles in salads, with sandwiches, or simply as a tasty snack!
Easy Garlic Dill Pickle Cucumbers
Ingredients You’ll Need:
For the Pickles:
- 4-5 medium cucumbers (Kirby or pickling cucumbers work best)
- 4-5 cloves garlic, peeled and smashed
- 1 bunch fresh dill sprigs
For the Brine:
- 1 1/2 cups white vinegar
- 1 1/2 cups water
- 2 tablespoons kosher salt
- 1 tablespoon sugar (optional)
- 1 teaspoon whole black peppercorns
- 1/2 teaspoon red pepper flakes (optional, for a slight heat)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus at least 24 hours in the fridge for the pickles to really soak up the flavors. For the best taste, aim for 48 hours of chilling time. After that, they’ll be ready to enjoy for up to 2 weeks!
Step-by-Step Instructions:
1. Prepare the Cucumbers:
Start by washing the cucumbers thoroughly under cold water. Once clean, slice them into spears or round coins based on how you like your pickles—both are tasty!
2. Make the Brine:
In a medium saucepan, mix together the white vinegar, water, kosher salt, and sugar if you’re using it. Heat the mixture over medium-high until it begins to boil, stirring occasionally until the salt and sugar have completely dissolved. Remove the saucepan from the heat and allow the brine to cool to room temperature.
3. Pack the Jar:
Grab a clean quart-sized jar or any pickling jar you have on hand. Place the smashed garlic cloves, fresh dill sprigs, whole black peppercorns, and optional red pepper flakes at the bottom of the jar.
4. Add Cucumbers:
Carefully pack the cucumber slices or spears tightly into the jar, allowing the garlic and dill to stay nestled among them.
5. Pour the Brine:
Once the brine has cooled, pour it over the cucumbers until they are fully submerged. If needed, add a small weight like a clean stone or a plastic lid to keep the cucumbers from floating above the brine.
6. Seal and Refrigerate:
Seal the jar tightly with a lid. Place it in the refrigerator and let it chill for at least 24 hours, but preferably 48 hours. This will give the cucumbers time to absorb all the flavors.
7. Enjoy Your Pickles:
After they’ve chilled, your garlic dill pickles are ready to eat! They’ll keep in the fridge for up to 2 weeks. Enjoy them as a tangy snack, add them to sandwiches, or serve them as a piquant side dish!
This easy recipe ensures you’ll have fresh and flavorful garlic dill pickles ready to enjoy, adding a delicious crunch to any meal!
FAQ for Easy Garlic Dill Pickle Cucumbers
Can I Use Different Types of Cucumbers?
Yes! While Kirby or pickling cucumbers are preferred for their crunchiness, you can use regular cucumbers as well. Just peel the skin if you find the taste too bitter.
How Long Do These Pickles Last?
These pickles will keep in the refrigerator for up to 2 weeks. Make sure to store them in an airtight container to maintain freshness.
Can I Adjust the Spice Level?
Absolutely! If you like your pickles spicier, increase the red pepper flakes. Conversely, if you prefer a milder pickle, you can omit them altogether or use less than the recipe calls for.
What Should I Do If My Cucumbers Float Above the Brine?
If your cucumbers are floating above the brine, use a clean weight to keep them submerged. A small, clean stone or a plastic lid can help hold them down, ensuring they pick up all the delicious flavors!
