Sweet Garlic Pickles
Transform your snacking game with these irresistibly tangy and sweet garlic pickles! This quick and easy recipe combines crunchy pickling cucumbers, aromatic garlic, and a perfectly balanced brine made from white vinegar, granulated sugar, and kosher salt. Infused with a hint of spice from red pepper flakes and the warm flavors of mustard and dill seeds, these pickles are a flavor-packed addition to sandwiches, charcuterie boards, or salads. Ready in just 25 minutes of hands-on time and bursting with homemade goodness after a short 24-hour fridge rest, these refrigerator pickles are a fuss-free way to preserve a taste of summer’s bounty. Perfect for pickle enthusiasts seeking a harmony of sweetness and garlicky zest, this recipe is a must-try delight!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 pound Cucumbers (small, pickling variety)
- 6 pieces Garlic cloves
- 1.5 cups White vinegar
- 1 cup Water
- 1 cup Granulated sugar
- 1 tablespoon Kosher salt
- 1 teaspoon Mustard seeds
- 1 teaspoon Dill seeds
- 0.5 teaspoon Red pepper flakes
Directions
Step 1
Wash the cucumbers thoroughly and slice them into rounds about 1/4 inch thick. Alternatively, cut them into spears if preferred.
Step 2
Peel the garlic cloves and lightly crush them with the side of a knife or a garlic press to release their flavor.
Step 3
In a medium saucepan, combine the white vinegar, water, granulated sugar, kosher salt, mustard seeds, dill seeds, and red pepper flakes.
Step 4
Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar and salt completely. Once dissolved, remove the saucepan from heat and set aside to cool slightly.
Step 5
In sterilized glass jars (two pint-size jars work well), layer the cucumber slices and garlic cloves, distributing them evenly between the jars.
Step 6
Carefully pour the slightly cooled vinegar mixture into the jars, making sure to cover the cucumbers completely. Leave about 1/2 inch of headspace at the top of each jar.
Step 7
Close the jars tightly with lids and allow them to cool to room temperature on the counter.
Step 8
Once cooled, refrigerate the pickles for at least 24 hours to develop maximum flavor. They will keep in the refrigerator for up to 2 weeks.
Nutrition Facts
| Serving size | (1280.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 933.9 |
| Total Fat 2.6g | 0% |
| Saturated Fat 0.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1797.3mg | 0% |
| Total Carbohydrate 218.9g | 0% |
| Dietary Fiber 5.0g | 0% |
| Total Sugars 206.8g | |
| Protein 5.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 177.9mg | 0% |
| Iron 2.7mg | 0% |
| Potassium 1072.5mg | 0% |
Source of Calories