Kelly Jensen
These Fresh Garlic Pickles Are:
- Bright
- Tangy
- Loaded with Flavor
- A little Spicy
- Garlicky
- Crunchy
- A great recipe for garden cucumbers
- Vegan, gluten free, vegetarian, and SO good!
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?
I cook with fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out seasonal produce for delivery. Get $10 off your first box by clicking here!
- Cucumbers: you can use English cucumbers to slice diagonally as I did, or pickling cucumbers to cut into spears.
- Rice vinegar: I love rice vinegar, I always keep this seasoned vinegar stocked in my pantry!
- White Wine Vinegar: not to be confused with normal white vinegar, this white wine vinegar gives the pickles a really nice sweetness and flavor.
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Fresh garlic
- Fresh dill
- Cumin Seeds – to give the pickles a nice earthy flavor
- Fennel Seeds – for brightness and spice
- Dill Seed – compliments the fresh dill in this recipe, making these pickles pop!
- Red Chili Pepper Flakes: for a little heat! I like to add a few shakes to this recipe to give this dish a nice complex depth of flavor.
- Flat Airtight Dishes for Storage: I used these meal prep containers to layer the cucumbers and dill. I wanted an airtight container that was also shallow to brine the pickles in, and also be able to shake and flip the container without getting brine over the floor. Once the pickles were marinating with the dill for a few days, I moved them into quart sized mason jars – wide mouth only!
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?
- 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, 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.
Other Fresh Garden Cucumber Recipes You’ll Love!
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
Ingredients
- 6 cucumber sliced
- 2 cups seasoned rice vinegar
- 2 cups water
- 2/3 cup white wine vinegar
- 1/2 cup sugar
- 1/8 cup Himalayan sea salt
- 10 cloves garlic diced
- 2 bunches fresh dill
- 1/2 teaspoon cumin seed
- 1/2 teaspoon fennel seed
- 1/2 teaspoon dill seed
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon Crushed Red Pepper Flakes
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.
Notes
Save on Fresh Groceries & Pantry Staples
I love shopping for fresh produce through Misfits Market. They sell fresh produce, pantry staples, and fantastic groceries (even wine!) at a discounted price. Choose your favorite seasonal produce, enjoy delivery right to your door, & $10 off your first box by clicking here. Getting groceries online has turned out to be a huge time and money saver for us. If you haven't tried a produce box yet, I highly recommend trying one out!Nutrition
Or tag me @theherbeevore in your photo on Instagram!
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Will this recipe stay good on the shelf or do you need to refrigerate them?
Hi Darlene, you need to refrigerate these, they keep up to 2 weeks in the fridge, and are not a shelf-stable canning recipe.
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