If you love garlic, you are going to love these super simple quick pickles. Loaded with whole cloves of garlic and lots of dill, these vinegary pickles are so good for snacking on. It only takes a few minutes to make these Quick Garlic Dill Pickles, and then a day or so in the fridge and they are ready to enjoy. They are perfect for using up all those cucumbers from your (or your neighbors) garden.
This is a quick pickle, which means its not fermented or canned. You simply let the vinegar do the job and then make sure to refrigerated them. I love a quick pickle because they stay crisp and crunchy as they dont have the time to break down in the cooking/canning or fermenting process. Don’t get me wrong, I love all types of pickles, this is just another way to enjoy them.
Substitutes and Variations:
If you REALLY love garlic, you can add more cloves to mix. It is crucial to crush the clove before you stick it in the jar. This allows the garlic flavors to start infusing right away. If you don’t care for garlic and just want some dilly pickles – just skip the garlic.
Suggestions for Sides:
These pickles are fantastic for sandwiches and burgers. If you cut them up into a relish, they also go great on Bratwurst and hot dogs. I specifically love them on a Grilled chicken sandwich with lettuce, red onion, tomato and a simple ranch sauce.
Tools that may make this recipe easier:
Now Let’s Get Cookin’!
Quick Garlic Dill Pickles
Equipment
- 1 quart jar
Ingredients
- 3 Mini Cucumbers sliced ¼ inch thick
- 4 Whole Garlic Cloves slightly crushed
- 1 tbsp Dried Dill
- ¼ cup Sea Salt coarse
- 2 tsp Black Pepper
- 1 tbsp Onion Powder
- 1 cup White Vinegar
- Water
Instructions
- Add cucumbers to quart mason jar while layering in crushed garlic cloves.
- Add seasonings over the top. Then add vinegar.
- Fill with as much water needed to fill jar to just below lid line. Shake to combine all and place in fridge for at least 30 minutes before enjoying. They will keep in the refrigerator for several weeks.
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Your garlic pickles look so tasty. They’re just my kind of pickle. #MMBC
These look delicious! Thanks for the recipe.