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Fresh Garlic Pickles Recipe (Vegan, Gluten Free)

These fresh garlic pickles are the best garden cucumber recipe loaded with herbs, spices, and a sweet and tangy brine. A great recipe for garden cucumbers that you can enjoy for weeks in the refrigerator. Turn your cucumber bounty into a crisp and delicious side dish.
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Our garden is absolutely poppin’ this year – and cucumbers are one of our most productive plants!  We’re able to enjoy fresh homegrown cucumbers all summer long… so I’m always looking for new and delicious ways to use them in recipes. This is a family recipe that came from my cousins Mike and Ann – and I adapted it a bit to reduce the sodium a bit and, of course, add way more garlic. These fresh garden pickles with garlic are the perfect addition to a sandwich, burger, or just as a quick snack.  Just a note: this is a refrigerator pickle recipe, and not a canning recipe for long-term storage.  If you are looking for a canning recipe, you can find a ton in this great Ball canning guide.

These Fresh Garlic Pickles Are:

  • Bright
  • Tangy
  • Loaded with Flavor
  • A little Spicy
  • Garlickly
  • Crunchy
  • A great recipe for garden cucumbers
  • Vegan, gluten free, vegetarian, and SO good!

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Pickle Recipes with Garden Cucumbers

This sweet fresh garlic pickle recipe is the perfect way to use those extra garden cucumbers.  Throughout the summer our garden is overloaded with cuc plants all ripening at once.  I make this garden fresh cucumber pickles recipe with my extra cucumbers and dill and a healthy meal is ready in no time. Enjoy that summer garden bounty with this bright and fresh pickle recipe all summer long.  There’s nothing better than seasonal produce right out of the garden – if not your garden, then get fresh cucumbers at your local farmer’s market stand 🙂

What’s In Garlic Pickles?

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Grow Fresh Dill All Year Long

We got this great 6-Pod Aerogarden which is fantastic for growing herbs in the winter.  We actually got it when we lived in a smaller apartment, but even now that we own an acreage we still use it year-round!  I love growing herbs on my countertop like fresh basil, dill, mint, sage, thyme, parsley, and lemon balm. It uses LED lights and water, so no messy soil needed – you can have fresh herbs at your fingertips any time. I love picking a few springs of parsley to chop on pastas, adding basil leaves to soups, and tossing some dill in with my pasta salads. This Aerogarden is a great gift for anyone who would like fresh herbs… no big kitchen or green thumb required!

How Do I Make Garlic Pickles?

  1. Slice cucumbers diagonally and place on a kitchen towel. Sprinkle with a little salt to draw out the moisture, allow cucumbers to sit for 1 hour.
  2. In a sauce pan, heat the rice vinegar, water, white wine vinegar, and salt until the salt dissolves. Add the garlic and seeds/spices to the pot, and rove from heat.
  3. Layer the cucumbers and dill sprigs, and pour the brine over the cucumbers. I used shallow meal prep containers.
  4. Cover and chill the pickles overnight. Pickles will keep up to 2 weeks in the refrigerator.

Other Fresh Garden Cucumber Recipes You’ll Love!

& read through my Top 125 Vegan Pantry Staple Ingredients & Recipes that I stock my pantry with!

Get the Same Ingredients I Use For my Fresh Garlic Pickle Recipe:

As always, if you make this vegan and gluten free garlic pickles recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

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Fresh Garlic Pickles

The Herbeevore
These fresh garlic pickles are the best garden cucumber recipe loaded with herbs, spices, and a sweet and tangy brine. A great recipe for garden cucumbers that you can enjoy for weeks in the refrigerator. Turn your cucumber bounty into a crisp and delicious side dish.
5 from 2 votes
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Appetizer, Side Dishes
Cuisine American
Servings 12
Calories 38 kcal

Ingredients
  

Instructions
 

  • Slice cucumbers diagonally and place on a kitchen towel. Sprinkle with a little salt to draw out the moisture, allow cucumbers to sit for 1 hour.
  • In a sauce pan, heat the rice vinegar, water, white wine vinegar, sugar, and salt until the salt dissolves. Add the garlic and seeds/spices to the pot, and rove from heat.
  • Layer the cucumbers and dill sprigs, and pour the brine over the cucumbers. I used shallow meal prep containers.
  • Cover and chill the pickles overnight. Pickles will keep up to 2 weeks in the refrigerator.

Nutrition

Calories: 38kcalCarbohydrates: 7gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1188mgPotassium: 244mgFiber: 1gSugar: 3gVitamin A: 197IUVitamin C: 5mgCalcium: 38mgIron: 1mg
Keyword fresh garlic dill pickles, fresh garlic pickle recipe, fresh garlic pickles, fresh pickles with garlic, fresh refrigerator garlic pickles, garden cucumber recipes, healthy fresh pickles dill, recipes with garden cucumbers, vegan gluten free pickle recipe
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This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

Posted in American, Appetizers, Cooking Classics, Dairy Free, Family Recipes, For Entertaining, Gluten Free, Low Calorie, Nut Free, Oil Free, Side Dishes, Snacks, Summer Recipes, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

1 Comment

  1. Pingback:Dill Pickle Macaroni Salad Recipe (Vegan, Gluten Free Options)

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