Fresh Garlic Pickles Without Dill
These fresh garlic 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. Turn your cucumber bounty into a crisp and delicious side dish.
Ingredients
- 6 cucumber sliced into spears
- 2 cups seasoned rice vinegar
- 2 cups water
- 2/3 cup white wine vinegar
- 1/8 cup 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
Calories: 38kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1188mgPotassium: 242mgFiber: 1gSugar: 3gVitamin A: 184IUVitamin C: 5mgCalcium: 36mgIron: 1mg
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