Dill & Garlic Pickles – Pickled Cucumber Recipe

Dill and Garlic Pickled Cucumbers

Ingredients for Pickles:

  • 3 T sea salt
  • 1/2 cup white wine vinegar
  • 1/2 t green peppercorns
  • 1/2 T pickling spice
  • 3 cups water
  • 5-7 cloves of garlic
  • 1 bunch dill, fresh
  • 5-7 pickling cucumbers, washed ans sliced

Ingredients for Pickling Spice:

  • 1 T coriander seeds
  • 1/2  T red pepper flakes
  • 1 T whole clove
  • 1/2 T ground ginger
  • 1/2 t Chinese 5-Spice


Combine the salt, white wine vinegar, green peppercorns, pickling spice, and water in a large pot.  Bring to a boil and cook for 3 minutes.  Turn off the heat and let the brine cool to room temperature.

Clean and wash some Ball jars.  Stuff them with as many pickles as can fit.  In any open space stuff in some dill.

Pour the brine into the jars, secure them tightly and let them sit in the fridge for three weeks.

* My friend Mariana told me to put a grape leaf on the bottom of the jar before filling it and it will keep your pickles crisp.

I’ll try that next time.



1 Comment (+add yours?)

  1. Terrie
    Jul 20, 2009 @ 19:53:23

    These recipies sound great! To preserve the pickles so they will have a longer shelf life than the refrigerated varity, what would be the process?


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