Contrary to what you might think, I did not create a pickle recipe to satisfy any pregnancy cravings. I have been snacking on pickles long before this kid started growing in my stomach. Crunchy, tangy pickles are one of my all time favorite snacks! I made these into spears but you can cut them into rounds if you’re using them for sandwiches or burgers. Persian cucumbers have a pretty small circumference so if you do decide to do rounds I’d switch them out for an english cucumber and cut them into 1/4″ rounds.

Happy Cooking!

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Garlic Dill Pickles

These pickles are tangy, garlicky, and have just a hint of sweetness from the apple cider vinegar. They are great for BBQ's or just to snack on.

Course Side Dish

Cuisine American

Keyword backyard bbq, side dish, vegetable

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Servings 10

Calories 32kcal

Equipment

• 2 pint sized mason jars or glass containers with lids

Ingredients

• 2 lbs Persian cucumbers See blog post for modifications if you want to make rounds instead of spears
• 2 1/2 cups water
• 3/4 cup distilled white vinegar
• 3/4 cup apple cider vinegar
• 1 head garlic, roughly 10 cloves peeled and smashed
• 1 bunch fresh dill
• 2 TBSP kosher salt
• 1 tsp dill seeds
• 10 whole peppercorns

Instructions

• Cut cucumbers into quarters, lengthwise so that they are spears. Depending on the height of your mason car you may need to trim the ends off some of your spears.
• Cut the root end off the garlic and separate the cloves. Smash each clove with the flat side of your knife or with the bottom of a glass. This will help you peel the cloves easier and release more garlic flavor
• Trim enough of the stem off the dill so that it will fit in a pint sized mason jar
• Distribute the cucumbers, garlic, and dill evenly amongst the mason jars. We were able to fit it into two mason jars. You want them packed in there but not so tightly because you need room for the brine. Make sure the dill and garlic are shoved in between and throughout the cucumber spears
• Bring brine ingredients to a boil in a small saucepan and stir to dissolve the salt.
• Pour the brine over the cucumbers, making sure to evenly distribute the the liquid and seasonings amongst the jars. You want to fill them enough to completely cover the spears
• Allow to cool on the counter for 20-30 minutes and then cover and place in the refrigerator for 5-7 days before serving. If stored in an airtight container, these can last in the fridge for 4-6 weeks.
• Enjoy!

Nutrition

Calories: 32kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Fiber: 4g