Reviews

Add Rating & Review

Back to Homemade Garlic Pickles

All Reviews for Homemade Garlic Pickles

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Gallery

Recipe Summary

Yield: Makes 1 gallon

Ingredients

Ingredient Checklist

5 pounds 3- to 5-inch-long firm Kirby pickling cucumbers

1/2 gallon plus 5 cups cold water

1 1/3 cups kosher salt

2 tablespoons mixed pickling spices, (available premixed in supermarkets)

4 cloves garlic, unpeeled

2 large sprigs fresh dill

2 cups apple-cider vinegar

2 tablespoons sugar

      Cook's Notes

These “quick” pickles are ready to eat as soon as they are cool but are better if left overnight. They will keep in the refrigerator for up to two weeks.

Gallery

Recipe Summary

Yield: Makes 1 gallon

Recipe Summary

Yield: Makes 1 gallon

Recipe Summary

Yield: Makes 1 gallon

Yield: Makes 1 gallon

Makes 1 gallon

Ingredients

Ingredients

  • 5 pounds 3- to 5-inch-long firm Kirby pickling cucumbers
  • 1/2 gallon plus 5 cups cold water
  • 1 1/3 cups kosher salt
  • 2 tablespoons mixed pickling spices, (available premixed in supermarkets)
  • 4 cloves garlic, unpeeled
  • 2 large sprigs fresh dill
  • 2 cups apple-cider vinegar
  • 2 tablespoons sugar

Directions

Wash cucumbers well. Place in a glass or stainless-steel bowl. Combine 1/2 gallon water with 1 cup salt, and stir until salt is dissolved. Pour over cucumbers, cover with plastic wrap, and let stand overnight.

Drain and rinse cucumbers, discarding brine. Pack into a clean gallon jar along with pickling spices, garlic, and dill.

Combine remaining water and salt with vinegar and sugar in a saucepan. Bring to a boil and pour over cucumbers. Let cool. Cover jar; refrigerate until ready to serve.

      Cook's Notes

These “quick” pickles are ready to eat as soon as they are cool but are better if left overnight. They will keep in the refrigerator for up to two weeks.

Cook’s Notes

These “quick” pickles are ready to eat as soon as they are cool but are better if left overnight. They will keep in the refrigerator for up to two weeks.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Homemade Garlic Pickles

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Homemade Garlic Pickles

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest