Garlic Dill Pickled Cucumbers Gherkins
Transform your cucumbers into tangy, flavorful delights with this Garlic Dill Pickled Cucumbers (Gherkins) recipe, a must-try for pickle enthusiasts! These crunchy, homemade pickles are infused with aromatic garlic, fresh dill, and a spicy kick from optional red pepper flakes, making them a perfect balance of savory, tangy, and slightly sweet. Whether left whole or cut into spears, the gherkins soak up the delicate brine of white vinegar, mustard seeds, and black peppercorns, crafted to preserve their crisp texture and vibrant flavor. With just 25 minutes of prep and 10 minutes of cook time, you’ll have three jars of pickles ready to enjoy after a short waiting period—though patience rewards you with peak flavor after one to two weeks. Serve them as zesty snacks, sandwich toppers, or flavorful accompaniments to charcuterie boards. Perfect for both canning beginners and seasoned picklers, this recipe combines classic pickling techniques with bold, garden-fresh ingredients for irresistible results.
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Ingredients
- 900 grams small cucumbers (gherkin size)
- 6 sprigs fresh dill sprigs
- 6 cloves garlic cloves
- 480 milliliters white vinegar
- 480 milliliters water
- 50 grams granulated sugar
- 30 grams pickling salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 0.5 teaspoon crushed red pepper flakes (optional, for spice)
Directions
Step 1
Wash the cucumbers thoroughly and trim off the blossom ends, which can cause pickles to soften. Optionally, slice the cucumbers in halves or quarters for spears, or leave them whole.
Step 2
Sterilize three 500-milliliter jars by boiling them in hot water for 10 minutes. Let them dry completely before use.
Step 3
Peel the garlic cloves and lightly smash them with the side of a knife to release their oils.
Step 4
In each sterilized jar, place 2 sprigs of fresh dill, 2 smashed garlic cloves, a few black peppercorns, and a pinch of mustard seeds. If you're using red pepper flakes for spice, add a small pinch to each jar as well.
Step 5
Pack the cucumbers into the jars, arranging them tightly but without squishing them. Leave about 2 centimeters of headspace at the top of each jar.
Step 6
In a medium saucepan, combine the white vinegar, water, granulated sugar, and pickling salt. Bring the mixture to a gentle boil, stirring until the sugar and salt fully dissolve. Remove from heat.
Step 7
Carefully pour the hot brine over the cucumbers in the jars, ensuring the cucumbers are fully submerged and there are no air pockets. Leave 1 centimeter of headspace at the top.
Step 8
Wipe the rims of the jars with a clean, damp cloth to remove any brine residue. Seal the jars with sterilized lids and bands, tightening them just until snug.
Step 9
For longer storage, process the jars in a boiling water bath for 10 minutes. If you prefer refrigerator pickles, allow the jars to cool to room temperature and then refrigerate them immediately.
Step 10
Let the pickles sit for at least 48 hours before eating to allow the flavors to meld, though they will taste best after 1-2 weeks.
Nutrition Facts
| Serving size | (1980.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 464.4 |
| Total Fat 2.2g | 0% |
| Saturated Fat 0.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 11677.5mg | 0% |
| Total Carbohydrate 91.6g | 0% |
| Dietary Fiber 6.3g | 0% |
| Total Sugars 65.7g | |
| Protein 8.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 275.4mg | 0% |
| Iron 4.4mg | 0% |
| Potassium 1853.1mg | 0% |
Source of Calories