Ingredients
Scale
- 1 head garlic, peeled
- 6 cups water
- 3 cups distilled white vinegar
- ¼ cup coarse salt
- 2 teaspoons dill seed
- 2 teaspoons mustard seed
- 2 teaspoons whole black pepper seeds
- 3 lbs kirby cucumbers, cleaned and sliced or quartered
- 1 bunch fresh dill
Instructions
- In a large pot, add garlic and water; bring to a boil and boil for 5 minutes.
- Add vinegar and salt, heating until the salt is dissolved. Remove from heat and set aside.
- Evenly divide sliced cucumbers, spices, and dill among 6 empty pint jars. Scoop garlic from the pot into the jars as well.
- Using a ladle, fill each jar with the hot vinegar mixture almost to the top.
- Cover jars with lids and let cool. Refrigerate for at least 1-2 days before enjoying; they can last in the fridge for several months.
Notes
These pickles taste even better after a week in the fridge.
Adjust the spice level by adding chili flakes if desired.
Use fresh cucumbers for the best crunch.
Nutrition
- Serving Size: 1 jar
- Calories: 112
- Sugar: 3g
- Sodium: 1825mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.