These Fresh Garlic Pickles without Dill Are:
- Bright
- Tangy
- Loaded with Flavor
- A little Spicy
- Garlickly
- Crunchy
- A great recipe for garden cucumbers
- Vegan, gluten free, vegetarian, and SO good!
Pickle Recipes with Garden Cucumbers
This no-dill 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?
- 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
- Cumin Seeds – to give the pickles a nice earthy flavor
- Fennel Seeds – for brightness and spice
- 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!
Easy Overnight Pickle Recipe
This delicious spicy garlic pickle recipe is ready overnight – the fresh garden cucumbers just soak up the flavor of the brine making these pickles a great make ahead snack! Just let them sit overnight 8-24 hours, and you have delicious fresh pickles without all the preservatives of the jarred kind.
How Do I Make Pickles without Dill?
- Slice cucumbers length-wise into spears 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 remove from heat.
- Add the cucumbers to a mason jar, and pour the vinegar brine over the cucumbers. I used wide-mouth mason jars.
- 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 spicy garlic pickles without dill 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 Without Dill
Ingredients
- 6 cucumber sliced into spears
- 2 cups seasoned rice vinegar
- 2 cups water
- 2/3 cup white wine vinegar
- 1/8 cup Himalayan sea salt
- 1/2 cup sugar
- 10 cloves garlic diced
- 1/2 teaspoon cumin seed
- 1/2 teaspoon fennel seed
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon Crushed Red Pepper Flakes
Instructions
- Slice cucumbers length-wise into spears 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 remove from heat.
- Add the cucumbers to a mason jar, and pour the vinegar brine over the cucumbers. I used wide-mouth mason jars.
- Cover and chill the pickles overnight. Pickles will keep up to 2 weeks in the refrigerator.
Nutrition
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How many pint jars is this recipe for? I can’t find that anywhere on this page.
Hi Cathy,
For 6 cucumbers, you should be able to fit them into 2 or 3 pint jars – but that depends on the size and length of your cucumber. If the cucumber is long, I’d recommending halving it to make shorter pickles that will fit in a jar. Or use a large quart sized jar instead.
Unlike any pickle we’ve had before but absolutely delicious. The only change I made was to add 2 star anise because they look so pretty in the jar.
I’m going to try this recipe, but one question. The recipe specifies seasoned rice vinegar, but the link to Amazon you provide is for the non-seasoned type. So my question is, does the recipe actually call for seasoned or non-seasoned? Since the recipe doesn’t call for sugar, I’d think you do mean seasoned, because it will provide some sweetness for balance. But given the discrepancy, I thought I’d check to see what you really meant.
Hi Mark – yes seasoned! I’ll update my links, they may have switched the product out on Amazon… thank you!
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