These Easy Garlic Dill Cucumber Pickles are a crunchy and tasty treat. Fresh cucumbers soak in a zesty mix of garlic, dill, and vinegar, making them perfect for snacking or adding to sandwiches!
I love how quick and simple this recipe is! Just slice, mix, and let them chill—no canning needed. You’ll find yourself munching on these delicious pickles in no time! 😄
Key Ingredients & Substitutions
Cucumbers: Kirby cucumbers are the best choice for pickling due to their firm texture and thin skin. If you can’t find them, Persian cucumbers work too. Avoid using regular salad cucumbers, as they tend to be too watery.
Garlic: Fresh garlic adds a strong flavor to these pickles. If you’re short on fresh garlic, you can use garlic powder, but fresh is definitely better for that punch.
Dill: Fresh dill sprigs give these pickles their distinctive flavor. If you need a substitute, you can use roughly one tablespoon of dried dill, but adjust according to your taste.
Vinegar: White vinegar is commonly used, but apple cider vinegar can be a tasty alternative, giving a fruitier flavor. Just keep in mind that it may change the taste profile a bit.
How Do You Make Sure Your Pickles Stay Crunchy?
The key to crunchy pickles is to slice the cucumbers evenly and keep them cold. Start with the freshest cucumbers for optimal crunch. Soaking them in cold water for about an hour before pickling can also help them stay crisp.
- Slice the cucumbers thinly to ensure even brining.
- Pack them tightly in the jar but don’t mash them; they should still have some space.
Another tip is to refrigerate them right after making the brine. This ensures they cool down quickly, keeping their texture lively!
Easy Garlic Dill Cucumber Pickles
Ingredients You’ll Need:
For the Pickles:
- 4 medium cucumbers (Kirby cucumbers preferred), thinly sliced
- 4 cloves garlic, peeled and smashed
- 1/4 cup fresh dill sprigs
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 1 teaspoon black peppercorns
- Optional: 1/2 teaspoon red pepper flakes (for a little heat)
Time Estimate:
This recipe takes about 15 minutes of prep time. After that, you’ll want to let the pickles sit in the fridge for at least 24 hours to soak up all the delicious flavors. For the best taste, waiting 2-3 days is ideal!
Step-by-Step Instructions:
1. Prepare the Cucumbers:
Start by washing your cucumbers thoroughly under cold water. Slice them into thin rounds or half-moons, whichever you prefer. The thinner the slices, the more flavorful they will be!
2. Make the Brine:
Next, grab a medium saucepan. Combine the white vinegar, water, sugar, and kosher salt into the pan. Heat it over medium heat, stirring occasionally until the sugar and salt are fully dissolved. Once dissolved, remove the pan from the heat and let it cool down to room temperature.
3. Prepare the Jar:
Take a clean glass jar or container that can hold all your cucumbers. Place the smashed garlic cloves, fresh dill sprigs, and black peppercorns at the bottom of the jar. This will help infuse the flavors into the pickles.
4. Pack the Cucumbers:
Now, gently pack your sliced cucumbers into the jar. Make sure to press them down lightly without squishing them, so they fit well in the jar.
5. Add the Brine:
Once your cucumbers are packed nicely, pour the cooled vinegar mixture over them. Ensure that the cucumbers are completely submerged. If you like a bit of heat, sprinkle in the optional red pepper flakes now.
6. Seal and Chill:
Cover the jar with a lid or use plastic wrap to seal it tightly. Pop the jar into the refrigerator and let the pickles chill for at least 24 hours. If you can wait a bit longer, allow them to sit for 2-3 days for the best flavor!
7. Enjoy:
These pickles will stay fresh in the refrigerator for about two weeks. Enjoy them straight out of the jar, or add them to sandwiches, burgers, or salads!
Enjoy your crisp, flavorful Easy Garlic Dill Cucumber Pickles! 🥒
FAQ for Easy Garlic Dill Cucumber Pickles
Can I Use Other Types of Cucumbers?
Yes, while Kirby cucumbers are preferred for their crunchiness, you can also use Persian cucumbers or even English cucumbers. Just avoid standard salad cucumbers as they tend to be watery and less crisp.
How Long Do the Pickles Last in the Refrigerator?
These pickles can be stored in the refrigerator for up to 2 weeks. Make sure they are always submerged in the brine to maintain freshness and crunch.
Can I Adjust the Level of Heat in the Pickles?
Absolutely! If you want more heat, add more red pepper flakes to the brine. If you prefer them milder, simply omit the red pepper flakes altogether!
Can I Make These Pickles in Larger Batches?
Yes, you can easily double or triple the recipe! Just make sure you have enough jars and that each jar is sealed correctly. The pickling process remains the same; just adjust the ingredient quantities accordingly!
