I love all kinds of pickles – spicy, sweet, dill, pickled peppers, cucumbers, you name it, I probably like it!
These pickles are so super easy. You don’t even have to can them – you can keep them in the fridge if you want!
I got some little pickling cucumbers at our farmers market, so I knew it was time to make some pickles!
Garlic Dill Pickles
Print this recipe!
4 cups pickling cucumbers, sliced into 1/2 – 1 inch slices
3 cups apple cider vinegar
3 cups water
4 1/2 tbsp pickling salt
10 cloves garlic, peeled
1/4 tsp crushed red pepper per jar
1/2 tsp peppercorns per jar
1 tsp dill weed per jar
First, wash the cucumbers, and place them in ice water for at least 2 hours. This will help keep them a little crisper. Cause slimy pickles are no fun!!!
Slice the cucumbers. I chose to keep some of the smaller pickles whole, and the rest I sliced. You could also make them into pickle spears, or whatever you like!
Prepare the brine – in a medium pan, bring the vinegar, water and salt to a boil.
In the bottom of each jar, add the garlic and spices. Fill with the cucumbers, and add the brine to cover the cucumbers.
If you are canning, process in a boiling water bath for 10 minutes, plus whatever is recommended for your altitude.
I canned 4 pint jars of these pickles. In the words of my husband “those are good pickles!!”