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.



Mid-day Snack – Kimchi and Pickled Vegetables with Crackers

Pickled Carrots, Kimchi & Pickled Radish and Onion Mixture with Crackers

Here are links to their recipes:

Pickled Carrots

Pickled Radish and Onions

Kimchi (Kimchee)

I hope you enjoy them as much as we do!!!

Pickled Carrots Recipe

Pickled Carrots

  • 2 pounds peeled carrots (I used two bags)
  • 5 cups white distilled vinegar (5%)
  • 1 cup water
  • 2 cups sugar
  • 2 teaspoons canning salt, (However, I used regular salt this time cause I could not find pickling salt)
  • one bay leaf
  • one clove


  1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids and bands according to manufacturer’s directions.
  2. Wash and peel carrots well. Cut into rounds that are approximately ½-inch thick.
  3. Combine vinegar, water, sugar and salt in a large pot. Bring to a boil and boil gently 3 minutes. Add carrots and bring back to a boil.
  4. Then reduce heat to a simmer and heat until the carrots are half-cooked (about 10 minutes).
  5. Meanwhile, place 1 smashed up bay leaf and 1 clove in the bottom of each jar.
  6. Fill hot jars with the hot carrots, leaving 1-inch headspace. Cover with hot pickling liquid, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed.

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