These Easy Garlic Dill Cucumber Pickles are super quick to make and full of crunchy goodness! With fresh cucumbers, garlic, and dill, they add a zesty kick to any meal!
Making pickles is surprisingly fun, and your kitchen will smell amazing! I love to munch on these as a snack or toss them into sandwiches for extra crunch. Give it a try—you’ll love them!
Key Ingredients & Substitutions
Cucumbers: Use fresh, crisp cucumbers for the best pickles. I recommend English cucumbers or Kirby cucumbers as they are crunchier. If you’re in a pinch, any variety of cucumber will work, but the texture and taste may differ a bit.
Kosher Salt: This type of salt is great for drawing moisture from cucumbers. You can substitute with sea salt or table salt, but adjust the quantity since table salt is finer and saltier. About half the amount should work.
Garlic: Fresh garlic adds a nice kick. If you don’t have fresh, you can use garlic powder—about 1/2 teaspoon per clove. Note that it won’t have the same bold flavor, but it still works!
Dill: Fresh dill sprigs are best for this recipe, giving a vibrant flavor. If you have dried dill, use about 1 tablespoon, but be aware that the flavor will be less intense.
Vinegar: White vinegar is traditional, but you could use apple cider vinegar for a different tangy taste. Just keep the same ratio of vinegar to water.
How Do You Properly Draw Out Moisture from Cucumbers?
Drawing out excess moisture from cucumbers is key to achieving that crunchy pickle texture. Here’s how to do it right:
- Start by slicing your cucumbers thinly—this increases the surface area and helps more moisture escape.
- Sprinkle kosher salt evenly over the sliced cucumbers. Toss them gently to coat.
- Let them sit in a bowl for about 30 minutes. This will let the salt work its magic!
- Don’t skip rinsing the cucumbers afterward! This helps remove excess salt and keeps pickles from being too salty.
With this technique, you’ll have perfectly crunchy pickles every time! Enjoy making them!
How to Make Easy Garlic Dill Cucumber Pickles
Ingredients You’ll Need:
For the Pickles:
- 4 cups thinly sliced cucumbers (about 2 medium cucumbers)
- 1 tablespoon kosher salt
- 2 cloves garlic, peeled and smashed
- 2 tablespoons fresh dill sprigs, roughly chopped
For the Brine:
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon sugar
- 1 teaspoon black peppercorns (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 30 minutes to let the cucumbers draw out moisture. After that, you’ll need to wait at least 24 hours for the pickles to chill and develop their flavor, but the wait is worth it! These yummy pickles can last in the fridge for up to 2 weeks.
Step-by-Step Instructions:
1. Prepare the Cucumbers:
Start by slicing your cucumbers into thin rounds. Place them in a large bowl and sprinkle with kosher salt. Gently toss the cucumbers to coat them evenly with salt. Let them sit for about 30 minutes. This helps draw out extra moisture, making your pickles crunchy!
2. Make the Brine:
While the cucumbers are sitting, grab a small saucepan. Combine the white vinegar, water, and sugar in the pan. Place it over medium heat and stir until the sugar completely dissolves. Once done, remove it from the heat and let it cool slightly. Easy right?
3. Rinse the Cucumbers:
After 30 minutes, rinse the cucumbers under cool water to remove any excess salt. Drain them well in a colander so they won’t water down your pickling brine.
4. Layer Everything in a Jar:
Now it’s time to pack everything together! In a clean jar or container, start layering: first, add the cucumbers, then toss in the smashed garlic cloves, chopped dill, and any peppercorns if you’re using them. Don’t worry if it looks a bit full—that’s great!
5. Add the Brine:
Pour the cooled vinegar mixture over the cucumber layers, ensuring that all the cucumbers are fully submerged. If some slices pop up, you can give them a gentle press down with a spoon.
6. Chill and Enjoy:
Seal the jar tightly and place it in the refrigerator. For the best flavor, let your pickles sit for at least 24 hours before diving in. They’ll get even tastier after a few days! Enjoy your homemade garlic dill pickles as a snack, in sandwiches, or alongside your favorite meals.
Frequently Asked Questions
Can I Use Different Types of Cucumbers?
Absolutely! English cucumbers and Kirby cucumbers are great choices because they’re nice and crunchy. If you only have regular cucumbers, they will work too, though the texture may vary slightly.
What Should I Do If I Don’t Have Fresh Dill? Can I Use Dried Dill?
Yes, you can use dried dill! Use about 1 tablespoon of dried dill in place of the 2 tablespoons of fresh dill. Keep in mind that the flavor will be a bit milder, but it still adds a delicious touch!
How Long Do These Pickles Last in the Fridge?
These pickles will last for up to 2 weeks in the refrigerator. Just make sure they are stored in a sealed container to maintain their flavor and crunch!
Can I Make These Pickles Spicier?
For a spicy kick, consider adding red pepper flakes or a sliced jalapeño to the jar with the cucumbers. Adjust the amount according to your spice preference!
