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.

5 from 4 votes

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Prep Time 10

Cook Time 1

Total Time 1 10

Course Appetizer, Side Dishes

Cuisine American

Servings

Calories 38 kcal

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.

Nutrition

Calories: 38kcalCarbohydrates: 7gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1188mgPotassium: 244mgFiber: 1gSugar: 3gVitamin A: 197IUVitamin C: 5mgCalcium: 38mgIron: 1mg

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