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.
Servings: 12
Calories: 38kcal
Cost: $2
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 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: 38kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1188mg | Potassium: 244mg | Fiber: 1g | Sugar: 3g | Vitamin A: 197IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 1mg