Homemade Garlic Pickles – a delicious recipe with cucumbers, Water, white vinegar, garlic, Black peppercorns, Salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Directions: In a bowl, mix 2 cups of cold filtered water with 1 cup of white vinegar. Add sea salt and stir until dissolved. Chop a few heads of fresh dill (about 1/4 cup) and add that to the bowl and stir. Peel 4 cloves of fresh garlic and slice and add that to the bowl and stir. Add peppercorns, mustard seed and teaspoon of horseradish Rinse the kirby cucumbers and remove any stems by carefully slicing off ends of cucumbers Slice either in halves or in quarters - your preference Quartered cucumbers will pickle faster so if you are in a rush this works best. Add slices to empty clean salad bar containers or glass mason jars The containers must be filled to the top and as air tight as you can make them I prefer mason jars with a sealing lid but in a pinch the quart containers from a salad bar work great too. Seal and let set on counter at room temperature for 48 hours and then refrigerate for 48 hours Pickles dont take longer than 5 days and only get better with time Enoy!
41
kcal
Calories
7
g
Carbs
2
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 pieces Kirby pickling cucumbers, 2 cups Cold Water, 1 cup Distilled white vinegar, 4 cloves Fresh garlic sliced, and more.
Yes, Homemade Garlic Pickles falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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