Garlic Dill Cucumbers: A Refreshing Recipe for Summer Salads

Garlic Dill Cucumbers are a delightful and refreshing addition to any meal, and I can’t wait to share this simple yet flavorful recipe with you. This dish has its roots in various culinary traditions, particularly in Eastern European cuisine, where pickling vegetables is a time-honored practice. The combination of garlic and dill not only enhances the natural crunch of the cucumbers but also infuses them with a burst of flavor that is simply irresistible.

People love Garlic Dill Cucumbers for their crisp texture and zesty taste, making them the perfect side dish or snack. They are incredibly easy to prepare, requiring minimal ingredients and time, which is a huge plus for busy individuals and families. Whether you’re serving them at a summer barbecue or enjoying them as a light appetizer, Garlic Dill Cucumbers are sure to impress your guests and elevate your dining experience. Let’s dive into this delicious recipe and discover how to make these tangy treats at home!

Ingredients:

• 4 medium cucumbers (preferably pickling cucumbers)
• 4 cloves of garlic, peeled and smashed
• 1 cup white vinegar
• 1 cup water
• 1 tablespoon sugar
• 2 tablespoons salt (kosher or sea salt works best)
• 1 tablespoon dill seeds or 1 bunch of fresh dill
• 1 teaspoon black peppercorns
• 1 teaspoon red pepper flakes (optional, for a bit of heat)
• 1 bay leaf (optional)

Preparing the Cucumbers

First things first, let’s get our cucumbers ready. I love using pickling cucumbers because they have a nice crunch and are perfect for this recipe. Here’s how to prepare them:

1. Wash the cucumbers thoroughly under cold running water to remove any dirt or residue.
2. Trim off the ends of each cucumber. This helps to ensure they absorb the brine better.
3. Decide how you want to cut your cucumbers. You can slice them into rounds, spears, or leave them whole if they are small enough. I usually go for spears because they’re easy to grab and eat!

Making the Brine

Now that our cucumbers are prepped, it’s time to make the brine. This is where all the flavor comes from!

1. In a medium saucepan, combine the white vinegar, water, sugar, and salt. Stir well to dissolve the sugar and salt.
2. Place the saucepan over medium heat and bring the mixture to a gentle boil. Once it starts boiling, remove it from the heat.
3. Add the smashed garlic cloves, dill seeds (or fresh dill), black peppercorns, red pepper flakes (if using), and bay leaf (if using) to the brine. Stir to combine.
4. Let the brine cool to room temperature. This step is important because adding hot brine directly to the cucumbers can make them soggy.

Packing the Jars

While the brine is cooling, let’s get our jars ready. I usually use pint-sized mason jars for this recipe, but you can use any clean, airtight container.

1. Make sure your jars are clean and dry. You can sterilize them by boiling them in water for 10 minutes or running them through the dishwasher.
2. Once the jars are ready, start packing the cucumbers into the jars. I like to pack them tightly but not so much that they get squished. You can alternate layers of cucumbers with some of the smashed garlic and dill for added flavor.
3. Once the jars are filled with cucumbers, pour the cooled brine over them, making sure the cucumbers are fully submerged. Leave about half an inch of headspace at the top of the jar.
4. If you have any leftover garlic, dill, or spices, feel free to sprinkle them on top of the cucumbers in the jars.

Sealing and Storing

Now that our jars are packed and filled with brine, it’s time to seal them up!

1. Wipe the rims of the jars with a clean cloth to remove any residue that could prevent a proper seal.
2. Place the lids on the jars and screw on the metal bands until they are fingertip-tight. You don’t want to over-tighten them, as the brine needs to expand during the pickling process.
3. Let the jars cool to room temperature before transferring them to the refrigerator. If you’re using a canning method, follow the appropriate canning instructions for your jars.

Pickling Process

Now comes the hardest part: waiting! The cucumbers need time to absorb all those delicious flavors.

1. Place the jars in the refrigerator and let them pickle for at least 24 hours. For the best flavor, I recommend letting them sit for 3-5 days. The longer they sit, the more flavorful they become!
2. Every day or so, give the jars a gentle shake to redistribute the

   Conclusion:

   In summary, this Garlic Dill Cucumbers recipe is an absolute must-try for anyone looking to add a refreshing and zesty side dish to their meals. The combination of crisp cucumbers, aromatic garlic, and fragrant dill creates a delightful flavor profile that perfectly complements a variety of dishes, from grilled meats to sandwiches. Plus, the simplicity of the recipe means you can whip it up in no time, making it a fantastic option for busy weeknights or last-minute gatherings. For serving suggestions, consider pairing these Garlic Dill Cucumbers with a light summer salad, or serve them alongside your favorite barbecue spread. You can also experiment with variations by adding a splash of vinegar for extra tang or incorporating other herbs like parsley or cilantro for a unique twist. The possibilities are endless! I encourage you to give this recipe a try and experience the deliciousness for yourself. Once you do, I’d love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your finished dish. Let’s spread the love for these Garlic Dill Cucumbers together! Happy cooking! Print
   

   Garlic Dill Cucumbers: A Refreshing Recipe for Summer Salads

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   • Author: Maria
   • Total Time: 30 minutes
   • Yield: 2 pint-sized jars 1x

   Print Recipe

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   Description

   Crisp and tangy homemade pickles made with fresh cucumbers, garlic, and a flavorful brine. Ideal for snacking, side dishes, or adding a zesty crunch to sandwiches and burgers. Enjoy your delicious homemade pickles!

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   Ingredients

   Scale 1x2x3x

   • 4 medium cucumbers (preferably pickling cucumbers)
   • 4 cloves of garlic, peeled and smashed
   • 1 cup white vinegar
   • 1 cup water
   • 1 tablespoon sugar
   • 2 tablespoons salt (kosher or sea salt works best)
   • 1 tablespoon dill seeds or 1 bunch of fresh dill
   • 1 teaspoon black peppercorns
   • 1 teaspoon red pepper flakes (optional, for a bit of heat)
   • 1 bay leaf (optional)

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   Instructions

   1. Wash the cucumbers thoroughly under cold running water to remove any dirt or residue.
   2. Trim off the ends of each cucumber.
   3. Decide how you want to cut your cucumbers: into rounds, spears, or leave them whole if small enough.
   4. In a medium saucepan, combine the white vinegar, water, sugar, and salt. Stir well to dissolve.
   5. Place over medium heat and bring to a gentle boil. Remove from heat once boiling.
   6. Add the smashed garlic, dill seeds (or fresh dill), black peppercorns, red pepper flakes (if using), and bay leaf (if using). Stir to combine.
   7. Let the brine cool to room temperature.
   8. Ensure jars are clean and dry. Sterilize if necessary.
   9. Pack cucumbers tightly into the jars, alternating with garlic and dill.
   10. Pour the cooled brine over the cucumbers, ensuring they are fully submerged, leaving about half an inch of headspace.
   11. Add any leftover garlic, dill, or spices on top.
   12. Wipe the rims of the jars with a clean cloth.
   13. Place lids on jars and screw on metal bands until fingertip-tight.
   14. Let jars cool to room temperature before transferring to the refrigerator.
   15. Place jars in the refrigerator and let them pickle for at least 24 hours, preferably 3-5 days for best flavor.
   16. Shake jars gently every day to redistribute the brine.

   Notes

   • For a spicier kick, increase the amount of red pepper flakes.
   • These pickles can last in the refrigerator for several weeks.

   • Prep Time: 20 minutes
   • Cook Time: 10 minutes