These Homemade Garlic Dill Pickles will make your taste buds dance. This tangy snack is perfect for adding a crunch to your sandwiches, burgers, or enjoyed just on its own. Plus, it’s a fantastic way to use up those extra cucumbers from your garden or local market. Let’s get pickling!
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Why You Should Make These Pickles
First off, Flavor Fiesta: These pickles are a flavor explosion in your mouth! Imagine a zesty tang from the vinegar, a garlicky punch, and a hint of herby dill — all dancing around crispy cucumbers. It’s like a taste party for your taste buds!
Second, Snack Savior: Tired of the same old snacks? These pickles are here to rescue you from snack boredom! Crunchy, tasty, and oh-so-satisfying, they’re a snack superhero ready to rescue any dull moment.
Third, Garden Goodness: Got extra cucumbers from your garden? This recipe is your green solution. It’s a nifty way to use up those abundant cucumbers and transform them into a jar of deliciousness.
Fourth, Easy Peasy: Pickling might sound daunting, but fear not! This recipe is as easy as pie (or should we say, pickles?). A few simple steps, minimal ingredients, and you’ve got a jar of homemade pickles ready to impress.
Lastly, Satisfaction Guaranteed: There’s immense satisfaction in creating your own food. When you take that first crunch of a pickle you’ve pickled yourself, you’ll beam with pride and joy. You did this! And it tastes awesome!
Everything you’ll need
Here’s everything you’ll need to make these Homemade Garlic Dill Pickles:
- Pickling Cucumbers: Fresh cucumbers specifically chosen for pickling, usually smaller in size and with thinner skin.
- White Vinegar: Provides the characteristic tanginess and acts as a preservative in the pickling process.
- Pickling Salt: A type of salt without additives, specifically used for pickling to maintain the crispness and flavor of the cucumbers.
- Garlic: Adds a strong and distinct flavor to the pickles, giving them a delightful garlicky taste.
- Fresh Dill or Dill Seeds: Adds the classic dill flavor to the pickles, either in the form of fresh sprigs or dill seeds.
- Whole Black Peppercorns: Adds a hint of spiciness and aroma to the pickles.
- Mustard Seeds: Contribute a mildly spicy and tangy flavor, enhancing the overall taste.
- Coriander Seeds: Add a warm, citrusy flavor to the pickles, complementing the dill and garlic.
- Red Pepper Flakes: Provides a bit of heat and a pop of color to the pickles, adjust according to spice preference.
- Sugar: For a slight sweetness that balances the flavors, based on personal preference.
How to Make These Pickles
- Prepare the Cucumbers: Wash the cucumbers thoroughly and cut them into spears or rounds, as desired.
- Sterilize Jars: Sterilize glass jars and lids by boiling them for 10 minutes in a large pot of water. Allow them to air dry.
- Prepare the Brine: In a medium-sized pot, combine water, vinegar, and pickling salt. Bring the mixture to a boil, stirring until the salt is dissolved. Remove from heat and let it cool slightly.
- Add Flavorings: Place garlic cloves, dill sprigs, black peppercorns, mustard seeds, coriander seeds, and red pepper flakes (if using) into each sterilized jar.
- Pack the Cucumbers: Pack the prepared cucumbers tightly into the sterilized jars, leaving about 1/2 inch (1.25 cm) of space at the top.
- Pour the Brine: Carefully pour the warm brine over the cucumbers, making sure they are completely submerged. Leave about 1/2 inch (1.25 cm) of headspace in the jar.
- Remove Air Bubbles: Gently tap the jars on a counter to remove any air bubbles and adjust the cucumbers if needed. Top up with additional brine if necessary.
- Seal the Jars: Wipe the jar rims with a clean, damp cloth to ensure a proper seal. Place the sterilized lids on the jars and screw the bands on tightly.
- Process and Store: Process the jars in a water bath canner for about 10-15 minutes to ensure proper sealing. Alternatively, refrigerate the pickles without processing for a crunchier texture.
- Allow to Mellow: Allow the pickles to mellow in a cool, dark place for at least 2-3 weeks before opening to let the flavors meld and intensify.
Recipe Tips
Alternative Vegetables: Experiment with other vegetables like carrots, radishes, green beans, or cauliflower to create a variety of pickled vegetables.
Toppings Galore: Get creative with toppings! Try sliced jalapeños, vegan cheese, a dollop of vegan sour cream, or a sprinkle of nutritional yeast for extra flavor and richness.
Lemon Zest: A pinch of lemon zest will add a subtle citrusy note that brightens up the flavors.
More Pickling Recipes:
Red Velvet cupcakes with Cream Cheese Frosting
Ingredients
- 150 g plain flour
- 2 tbsp cocoa powder
- 50 g butter softened
- ½ tsp baking soda
- ¼ tsp salt
- 200 g caster sugar or granulated
- 1 egg large or medium
- 35 ml vegetable oil
- 1 tsp vanilla extract
- 2 ½ tsp red gel food colouring
- 130 ml buttermilk room temperature
Cream cheese frosting
- 100 g butter softened
- 226 g cream cheese Brick style or Philadelphia
- 200 g icing sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 170°C (340°F). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the plain flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and caster sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Beat in the egg until well combined. Add the vegetable oil, vanilla extract, and red gel food coloring, mixing until evenly incorporated.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Cream cheese frosting
- In a medium bowl, beat together the softened butter and cream cheese until smooth and creamy.
- Gradually add the sifted icing sugar, mixing on low speed until well combined.
- Stir in the vanilla extract until smooth.
- Once the cupcakes are completely cool, frost them with the cream cheese frosting using a piping bag or a spatula.
- Enjoy your delicious red velvet cupcakes with cream cheese frosting!