My garden is officially going wild. From now until October it will be a part-time project to upkeep, harvest, cook and preserve all the goodies that our harvest is giving us. First up in our garden preserving process is PICKLES. The cucumber vines are going off, and I couldn’t be happier. This is my third year growing cucumbers and finally I seem to be having some luck. For the first batch of cucumbers, I didn’t have much time, so I opted for this quick pickle recipe to get me started. With quick pickles, it is a fast no fuss process that allows me to harvest a handful of cucumbers and make pickles without busting out the whole pressure canning process. You just refrigerate them for a week and you are good to go. The pickles are good for 4-6 weeks so they are great for all your cook outs and also make a great hostess gift.
Serve these alongside your favorite gluten free sandwich, burger or veggie burger. They are also great for a picnic.
I don’t like spicy spicy, so these are a milder spice. Add more garlic and crushed red pepper to turn up the heat.
What are your favorite kinds of pickles? Anything you would like to see me try out here let me know!
Cheers to staying as cool as a cucumber in this summer heat.
Small Batch Garlic & Dill Pickles
Makes 5 pint jars.
- 3-4 cucumbers
- 1/2 a red onion, sliced and cut in halves.
- 3 cups apple cider vinegar
- 3 cups water
- 4 tablespoons of sea salt
- 2 teaspoons of organic cane sugar
- 1 head of garlic
- 1 bunch of fresh dill
- 10 peppercorns
- 1 tablespoon chili flakes
- 1 tablespoon celery seeds
Slice cucumbers into wedges. For larger cucumbers, I cut in half and then cut into 1/2 inch spears. I also like to put them in jars first to make sure the size fits with some clearance space. Bring water and vinegar to boil and mix in sugar and salt. Stir until dissolved. Turn off heat and let cool. Meanwhile prep the garlic. Peel the garlic cloves and then give them a smash.
To assemble to jars, first stack in the pickles and save some room of the other flavors and vinegar mixture. Next add in dill and garlic. I like to do 2-3 cloves of garlic and about 4 pinches of dill. Add in red onion. I like to do 4 or 5 halved, single slices per jar. Next give a pinch or two of the celery seed and crushed red pepper. Once vinegar in cooled, pour in mixture of the vinegar and make sure to cover to the top of the cucumbers. Seal well with jars. Refrigerate for 1 week. Pickles will keep 4-6 weeks.