• Joe Centineo

The Sunday Cookbook: Homemade Garlic Dill Pickles

Updated: Jan 9


Homemade Garlic Dill Pickles - The Sunday Cookbook

Ingredients:

  • 1 large cucumber, sliced -OR- one package of mini-cucumbers

  • 4 teaspoons dill weed or dill seed

  • 6 small cloves garlic, thinly sliced

  • ½ cup white vinegar, distilled vinegar, or Apple Cider Vinegar

  • 2 cups of water

  • 2 tablespoons of sea salt

  • 2 mason jars

Directions:

  1. Sprinkle an even small amount of the thinly sliced garlic into the bottom of each jar. Set aside the remaining slices.

  2. Fill each jar ¾ of the way with the sliced cucumbers, or delicately place the mini-cucumbers standing upright. Then, add the remaining garlic and dill into each jar. If using the sliced cucumbers, you can fill the remainder of the jar with the cucumbers.

  3. In a saucepan over medium heat, combine the vinegar, water, and salt. Bring to a boil.

  4. Fill each jar about 90% of the way with the boiling vinegar mixture. Immediately after pouring the vinegar mixture, tighten the cap onto the jar.

  5. Store jars in a cool area for 3 days at a minimum before using.

  6. Refrigerate after opening

TIP: Garlic may turn blue or green in the jar. Nothing to be alarmed about; it is only the effect of the acid on the natural pigments in the garlic.

For our Homemade Apple Cider Vinegar Pickles recipe, click here!

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