Fresh Garlic Pickles
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.
Prep Time 10 minutes mins Cook Time 1 hour hr Total Time 1 hour hr 10 minutes mins
Course Appetizer, Side Dishes Cuisine American
Servings 12 Calories 38 kcal
Cook Mode Prevent your screen from going dark
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.
Calories: 38 kcal Carbohydrates: 7 g Protein: 1 g Fat: 1 g Saturated Fat: 1 g Sodium: 1188 mg Potassium: 244 mg Fiber: 1 g Sugar: 3 g Vitamin A: 197 IU Vitamin C: 5 mg Calcium: 38 mg Iron: 1 mg
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