Fresh Pickles Without Dill
These fresh pickles without dill 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.
Servings: 12
Calories: 38kcal
Cost: $2
Ingredients
- 6 cucumber sliced into spears
- 2 cups white vinegar
- 2 cups water
- 6 cloves garlic diced
- 1/2 cup sugar
- 2 tablespoons Sea Salt
- 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. Set them aside and prepare the brine.
- In a sauce pan, heat the white vinegar, and water over low heat.
- Add the chopped garlic, salt, chili flakes, fennel seed, and mustard seed. Bring to a boil, then remove from heat.
- Add the cucumbers to a mason jar (I used wide mouth mason jars).
- Pour the vinegar brine over the cucumbers. I used wide-mouth mason jars.
- Cover and chill the pickles overnight.
Notes
Pro Tips
- Instead of pickle spears, you can cut the cucumber into slices instead, if desired.
- You can add extra garlic or chili flakes if desired for flavor.
- I like keeping pickles in mason jars, but any airtight container will work great!
Nutrition
Calories: 38kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1188mg | Potassium: 242mg | Fiber: 1g | Sugar: 3g | Vitamin A: 184IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 1mg