Are you a pickle fan? Well, today is your lucky day because the recipe I am about to share with you for homemade garlic dill pickles will knock your socks off. These little pickles will make your taste buds sing songs and dance around and yell for more bite after bite. Yeah, they’re that good. And if you have been here for a little while, then you know this recipe is going to be super easy too.
I’ve always liked pickles, but never loved them. I would peel them off my cheeseburgers and pass by the “dilly-dally” pickles that were plopped on the plates at diners. They were usually rubbery and just not appealing. I liked the big garlic pickles you could find in huge jars in the deli. They were fresh, had crunch to them, and were super garlicky; everything that a pickle should be in my book.
I never craved them when I was pregnant and didn’t truly enjoy their flavor on or in food until I was a bit older. Now I want them on everything, take subs for instance- not only will I put in a special order, but my whole family will request “extra pickles”…and when the counter person says “good?” we say “a few more please.”
Each week, I’ve been receiving a CSA share box from Lansing Farms that is full of wonderful produce. This is the first time participating in this type of program and I am happy to say I am hooked. The fresh fruits and veggies are outstanding. If you cannot maintain a garden yourself and don’t have time to hit up the Farmer’s Markets on the weekends, then I highly suggest finding a local farm that offers a share box. It is worth every penny. A few weeks ago, I had 2 small cucumbers tucked in my share- which I later learned are Kirby cucumbers. These cucumbers ARE the pickles you find in jars, usually bathed in brine that is sweet, mild or spicy.
I always thought that you had to cook the brine and go through the whole canning process- which I just do not have the time to do. And yes, you can certainly make pickles this way- but I found a recipe that you toss in a jar- add your stuff, shake the jar and put in your fridge. Done. Simple. See? I told you- super easy!
I found this recipe on Smitten Kitchen and where the process is the same, I’ve adapted the ingredients to suit our tastes. The slices of cucumbers stay crisp and crunchy, the vinegar gives your tongue that bit of tart-bite and the garlic just makes you want more. Honestly, I never thought making pickles could be so easy and downright delicious. I’m pretty sure these will be a constant item found on the door of our fridge, well, forever.
Wash and dry 5-7 medium sized Kirby cucumbers. These can be found in the produce section of the store or at local Farmers markets. They are small and have a lot of bumps on them…they kind of remind me of what a whale’s skin might look like. If you cannot find them, English cucumbers can be used as a substitute. These are the long, seedless variety you find, usually wrapped up tight in plastic wrap.
Slice cucumber in thin slices and place in a pint-sized canning jar.
Next, top with salt, dill, peppercorns and garlic flakes. Pour vinegar over the pickles and close jar tightly.
Give a gentle but thorough shake and place in the fridge. Over the next few hours, give the jar a shake or two.
If you can resist taking a taste, your pickles should be ready in 6-8 hours; but if you need to try them after an hour or two, they taste amazing- not that I would know that or anything….
Enjoy! And let me know how they come out!
- 5-7 firm Kirby cucumbers (or ½ an English cucumber)
- 1 ½ tsp kosher salt
- 1 tsp dill (fresh or dried)
- 1 tsp garlic flakes
- 5 peppercorns
- ½ cup white vinegar
- Wash and dry cucumbers.
- Slice cucumbers very thin-about ⅛-inch slices and place in a pint-sized wide-mouth canning jar.
- Add all spices and then pour vinegar over the top.
- Seal top securely and give a gentle shake or two.
- Place in fridge and shake every once in a while.
- Shake in jar before opening.
- Pickles will stay fresh in jar for up to 3 weeks.
- *recipe adapted from Smitten Kitchen
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