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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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Filed Under: Fruit, Healthy, Recipes, Savory, Snacks, Vegan

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Reader Interactions

Comments

  1. pinoy tambayan

    March 20, 2014 at 3:27 pm

    i
    i don’t do pickles but i have tons of tomatoes that have to be canned soon.

    Reply
  2. Carolyn Lee

    September 18, 2013 at 8:06 am

    Can I use English or regular store-bought cucumbers for this recipe?
    Thanks!
    ~Carolyn

    Reply
  3. The Queen of Dreaming

    September 17, 2013 at 8:51 am

    Yummy! I’m use to do it with mushrooms, but I have to try this too!

    https://justsem.wordpress.com/

    Reply
  4. Sheila

    September 11, 2013 at 12:40 pm

    Joy! Have I told you lately how much I LOVE this blog? Yup! LOVE IT! GREAT POST!!!

    Reply
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  1. Great-Grandma’s Pickles - Christ and Pop Culture says:
    June 6, 2016 at 7:00 am

    […] My other go-to food blog/online recipe collection, with witty words and humor, is Joy the Baker. Here is her Dill Pickle recipe: […]

    Reply
  2. From My Kitchen To Yours! | bediva says:
    September 6, 2015 at 5:05 am

    […] The Homemade Dill Pickles made my veryusefulblog look stellar.  Also, I am newly smitten by this instagram feed. […]

    Reply
  3. pickles. | make great says:
    August 15, 2014 at 7:48 am

    […] found this recipe for making pickles and threw these together in minutes. Heres my […]

    Reply
  4. First Time Pickling – Spicy Dill Pickles | Cooking My Troubles Away says:
    December 28, 2013 at 9:40 pm

    […] https://joythebaker.com/2013/09/garlic-dill-cucumber-pickles/ […]

    Reply
  5. Garlic Dill Cucumber Pickles says:
    October 21, 2013 at 1:18 pm

    […] Photo: joythebaker.com (adsbygoogle = window.adsbygoogle || []).push({}); View the recipe: https://joythebaker.com/2013/09/garlic-dill-cucumber-pickles/ […]

    Reply
  6. Joy the Baker – From My Kitchen To Yours! says:
    October 4, 2013 at 1:29 pm

    […] The Homemade Dill Pickles made my veryusefulblog look stellar.  Also, I am newly smitten by this instagram feed. […]

    Reply
  7. Tickle my pickle | 2sisters1blog says:
    September 10, 2013 at 9:46 am

    […] I decided on pickles!!!! I found my inspiration (and recipe) at Joy the Baker  . I didn’t have everything but I’ll paste her recipe and note what I did […]

    Reply

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