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Garlic Dill Cucumber Pickles

September 4, 2013 by Joy the Baker 61 Comments

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All that hard work we put in this summer… all the focus, and persistence, imagination, daydreams, lazy chats, and late sunsets…. it’s time to pack all of that up in some vinegar and spices and pickle it for the Fall.  All of that summer goodness doesn’t go away!  It’s just gets salty and tart and puts of a thick scarf for the new season.

I always have a hard time with the transition between Summer and Fall.

Summer is my favorite season, so getting into Fall is always a kicking and screaming endeavor until it’s just cold enough to eat doughnuts and hide in big chunky sweaters.

I’m trying to embrace this farewell to Summer with a little dignity and preservation… ie: pickles.

This is my first time making pickles.  It’s a whole new world!  Veggies in jars with vinegar.  Let’s ease our way in.

Garlic Dill Cucumber Pickles

Even pickles look dreamy in sunlight and Instagram.

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This is a small batch of pickles.

Two pounds of cucumbers and three cups of liquid make three pint jars of pickles.

This feels like a manageable batch considering my amateur pickling skills and the small size of my refrigerator.

Garlic Dill Cucumber Pickles

Spices like dill seed, red pepper flakes, and black peppercorn are added to the bottom of the pickle jars.  Garlic cloves too!  Let’s not forget those!

Cucumbers are packed in the jars and topped with a warm and salty vinegar-water solution.  It’s really quite simple!

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I had so many questions when it came to making pickles.  Am I boiling jars?  Am I boiling cucumbers?  How does this work?

Here are some questions that might come up for you, because they came up for me.  Do I really need pickling salt?  Can’t I substitute with a salt I actually have? (Yes… I sure did.) Also, why can’t I just make Strawberry Jam and call it a day.

Canning can feel a bit daunting, but there are ways to get the canning fix without being entirely overwhelmed.

I’ve found some wonderful recourses are Food in Jars: Preserving in Small Batches Year-Round by Marisa McClellan, and Canning and Preserving by Ashley English.  Love both!

Also… the pickles are spicy and stellar!  Next up: scarf shopping.

Homemade Garlic Dill Cucumber Pickles

makes 3 pint jars

inspired by The Kitchn

Print this Recipe!

2 pounds Kirby or Persian cucumbers

1 1/2 cups apple cider vinegar

1 1/2 cups water

2 tablespoons pickling salt (I used pure sea salt, see notes in the post above)

6 cloves garlic, peeled

3 pinches crushed red pepper flakes

3 teaspoons dill seeds

1 1/2 teaspoons black peppercorns

Wash and slice the cucumbers.  Leave the skin on, but wash well enough to ensure that there’s no dirt on the cucumbers.  Slice into wedge strips or rounds.

In a medium saucepan, bring vinegar, water and pickling salt to a simmer.  Once simmering, remove from heat.

Divide the spices between three clean pint jars.  Add the sliced cucumbers and pack tightly.  You don’t want to pack hard enough to bruise the cucumbers, but make sure they’re as cozy as can be.  Pour warm brine into each jar, leaving about 1/2-inch headspace.

Tap the jars on the counter top to loosen and air bubbles.

Place lids on the jars and let cool to room temperature before storing in the fridge.

Allow to rest for 2 days before enjoying.  Pickles will last up to two weeks.  

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Comments

  1. yuri

    September 10, 2013 at 9:02 am

    yay! i’mma get to canning this week. i’m so excited.

    joy – where are those jars with the “…maison” lids from? i love the shape of the slightly taller ones.

    Reply
  2. Shepherds Pie Blog

    September 9, 2013 at 7:45 pm

    My mom used to tell me I was going to turn into a pickle I ate so many. Love this end of summer post. Definitely inspired to make some this weekend!

    Reply
  3. Nicole @ the Dirty oven

    September 8, 2013 at 9:02 pm

    Made this same pickle prep on my blog and loved them. Super fresh and easy. Makes me want to pickle everyting.
    Next up Kimchi???

    Reply
  4. Carolyn Lee

    September 8, 2013 at 2:02 pm

    Can I use English or regular cucumbers for this recipe? I have been looking for a recipe like this and this is the best I have seen thus far.
    Thanks!

    Reply
  5. Jackie H

    September 8, 2013 at 8:27 am

    You can pickle zucchini the same way if has taken over your garden.

    Reply
  6. April

    September 8, 2013 at 8:14 am

    Joy, my dear, I made pickles the same day as you. I did make (and can) 7 quarts though. It’s one of my favorite things to do.

    I need to make another 14 now. In Minnesota it’s great to have them in the cubbard in the dead of winter ;)

    Reply
  7. Fabiola

    September 7, 2013 at 9:10 pm

    Delicious recipe!
    In Mexico, people “pickle” carrots with onions and some bay leaves, and oregano, no dill with this combo though, but the peppercorns and garlic cloves for sure! This is absolutely delicious with tostadas or tacos, try it, I think you might like it ;-)
    F

    Reply
  8. kaira @ biscuitwallah.com

    September 7, 2013 at 4:53 pm

    pickles are probably my favorite thing in life but I’ve been too scared to try making them !! i think it’s the whole canning process thats scaring me off lol. the addition of pepper flakes and garlic make these look pretty life changing tho, might have to try making them sometime soon!

    Reply
  9. Mallory @ Because I Like Chocolate

    September 7, 2013 at 11:29 am

    I made pickles for the first time last fall. We just ate the last jar though so I guess that calls for more! So much better than the store bought kind!

    Reply
  10. ATasteOfMadness

    September 6, 2013 at 9:58 pm

    Yum! I have never made pickles before, but this WAY better than buying them. I should try soon!

    Reply
  11. Karen

    September 6, 2013 at 3:40 pm

    I love dill pickles! I can’t wait to try these. Thanks Joy!

    Reply
  12. J.S. @ Sun Diego Eats

    September 6, 2013 at 2:42 pm

    I want to do this but with cauliflowers or carrots!

    Reply
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  1. Food and Pinterest! » Garlic Dill Cucumber Pickles says:
    September 7, 2013 at 9:32 pm

    […] Joy the Baker […]

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  2. GROCERY LIST XXVIII | Wit & Vinegar says:
    September 7, 2013 at 2:30 pm

    […] went and read my mind and made garlic dill pickles. She just knew I needed to make those before I break up with summer. (via Joy the […]

    Reply
  3. Merci Beaucoo: This Week's Favorite Things - BeauCoo Blog says:
    September 6, 2013 at 1:45 pm

    […] 3. Recipe You Need to Try: Labor Day signaled the ending of summer, but that doesn’t mean it’s too late to make pickles. (Joy the Baker) […]

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