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By Frederico Giaconia

Garlic dill pickles

Name: Garlic dill pickles
Cuisine: European
Ingredients: 4 pint jars; 2 lbs cucumbers; 1 Onion; 12 garlic cloves; 2 tsp dill seed; 1/2 tsp alum (to keep crispy); 1/2 tsp mustard seed; 1/2 tsp crushed red pepper (only for spicy pickles); 8 slices jalapeno (only for spicy pickles); 1 cup white vinegar; 3 cups distilled water; 1/4 cup pickling salt

11 steps

I love dill pickles and I have been toying with dill pickle recipes for years. This one is the best I have ever come up with. All you pastrami guys need to try this, because a good pastrami sandwich needs a great garlic dill. Keep in mind this recipe does not allow for shelf stable pickles as they are not sealed/canned (since doing so loses the crisp snap). If you like anything pickled this will work. For instance I love pickled green tomatoes and this recipe works perfect for them as well.

Updated at: Fri, 26 Jul 2024 12:49:50 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories75.4 kcal (4%)

Total Fat0.7 g (1%)

Carbs14.7 g (6%)

Sugars5.2 g (6%)

Protein2.6 g (5%)

Sodium7090.2 mg (355%)

Fiber2.1 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 pintjars

2 lbscucumbers

1onion

12garlic cloves

2 tspdill seed

½ tspalum

to keep crispy

½ tspmustard seed

½ tspcrushed red pepper

only for spicy pickles

8 slicesjalapeno

only for spicy pickles

1 cupwhite vinegar

3 cupsdistilled water

¼ cuppickling salt

Instructions

Step 1

AMENDED RECIPE FOR VACUUM CANISTERS ONLY: - 3lbs pickling cucumbers - 1 large food saver canister Put into the canister: - 1/2 onion (thin sliced) - 1/2 cup fresh minced garlic - 1 Tbs dill weed - 1 Tbs dill seed - 3/4 tsp alum - 3/4 tsp mustard seed For spicy, add: - 1 jalapeno (sliced) - 1/2 Tbs crushed red pepper Follow the rest of the recipe, vacuum the canister & refrigerate for 3 days, then they are ready to eat.

Step 2

Soak whole cucumbers in ice water bath for 4 hours

Step 3

After 4 hours I slice them into spears. First cut off both ends of the cucumbers. I have a cutting mat with lines on it so the pickles are all the same size & fit the jar perfectly.

Step 4

Put the spears back in the ice water bath and heat the brine to a boil

white vinegar1 cup

distilled water3 cups

pickling salt¼ cup

Step 5

Put the spices in the jars, then pack the jars with the spears as tight as you can. Each jar will have: - 1 onion slice - 3 garlic cloves - 1/2 tsp dry dill weed or 3-4 fresh dill sprigs - 1/2 tsp dill seed - 1/8 tsp alum - 1/8 tsp mustard seed For spicy pickles, add: - 1/8 tsp crushed red pepper - 2 slices fresh jalapeno pepper with seeds

Step 6

Fill the jars with the hot brine all the way to the rim, don't leave any head room like you would for canning. Attach the lid tightly and date. Same with the canister, fill almost to the rim then vacuum seal.

Step 7

Now comes the hard part. You have to put these in the fridge for a minimum of 6 weeks. The longer they stay in there the more flavor they get. I usually don't touch them for 3 months, and 6 months is perfect. Here is a jar that is 3 months old, you can see the difference in color in the pickles.

Step 8

Good news is that if you use vacuum canister, they are ready in only 3 days!!!

Step 9

I let these go for 5 days, because I prefer strong pickles. The color looks like they have been pickling for 4 or 5 months.

Step 10

I took them out of the canisters & put them in a large sealed container & put them in the fridge to store until I eat them. This was just too easy! I promise you that you will never buy pickles in the store if you try this. You cannot get a pickle with this much flavor & so crunchy it will break your teeth.

Step 11

THIS WAS JUST TOO EASY.

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