That’s what’s been going on in the Nicholes camp for a while. It’s been fun and for the first batch of each preserve, or pickle that I have done, I’ve been a little wary of posting for fear that they didn’t come out the right way. So, after going through a couple of trial periods, I’m ready to share my pickles with the world! These easy garlic dill pickles only take a minute to pull together, and EVERYONE will love them.
With so many people now harvesting cucumbers in droves across the northern hemisphere, the question arises as to what you can do with them, and I have the answer for you. The garlic dill pickles give the right amount of garlicky goodness to each bite, and the addition of bay leaves – or grape leaves if you have them – ensures that you have the crispiest, crunchiest pickles made in your kitchen.
You’ll need to gather these materials before starting:
Pickling Salt (table salt will cloud the liquid – it just doesn’t look pretty)
Mustard Seed (like the faith of a mustard seed, mustard seed)
Garlic (if you want garlic dill pickles)
Garlic Dill Pickles
- 4 lbs pickling cucumbers 4 to 5 inches long or smaller if you like
- 6 tablespoons salt
- 1 1/2 tablespoons mustard seed
- 3 c. white vinegar
- 3 c. water
- Garlic Cloves
- 3/4 cup dill seed (I used fresh dill)
- 6 bay leaves.
- Wash cucumbers, combine salt, mustard seed, vinegar, and water.
- Heat to boiling.
- Pack cucumbers into sterilized jars. You will need six pint-sized mason jars or 1 half-gallon mason jar
- Add a clove of garlic to each jar.
- Fill with boiling vinegar solution.
- Add 2 Tablespoons dill seed and 1 bay leaf to each jar.
- Seal at once. Makes 6 pints or 1 half gallon.
4 lbs, pickling cucumbers 4 to 5 inches long or smaller if you like
6 tablespoons salt
1 1/2 tablespoons mustard seed
3 c. white vinegar
3 c. water
3/4 cup dill seed (I used fresh dill)
6 bay leaves.
Wash cucumbers, combine salt, mustard seed, vinegar, and water. Heat to boiling. Pack cucumbers into sterilized jars. Add a clove (or more) of garlic to each jar. Fill with boiling vinegar solution. Add 2 Tablespoons dill seed and 1 bay leaf to each jar. Seal at once. Makes 6 pints.
Totally missed showing you how I packed the cucumbers into the mason jar, and then poured the vinegar mixture over, but there’s only so much this mama can do with her two hands, and handling hot acidic liquid while trying to get photos is NOT one of them – please use your imagination accordingly – thank you.
After sealing – there is no need to process. You can put these straight into the refrigerator after adding the bay leaf (which I found out keeps the pickles crisp) because the addition of the hot liquid over the pickles will seal the jars properly. These need to stay in the refrigerator for at least 10 days (believe me, you’ll appreciate it) and then you can enjoy the garlicky goodness!