Include in Print View:

Garlic Half Sour Dill Pickles

Garlic Half Sour Dill Pickles recipe image
These Garlic Half Sour Dill Pickles offer a perfect balance of crunch and tang, making them an ideal accompaniment to burgers, sandwiches, or as a standalone snack. Using fresh Kirby cucumbers, this recipe relies on a simple brine of cold water, kosher salt, garlic, and dill to develop complex flavors over two weeks. The "half sour" designation means they are crisp and salty without being fully fermented to a sharp acidity, retaining a refreshing vegetable sweetness. This method requires no canning equipment, just clean jars and patience. The result is a homemade pickle that far surpasses store-bought varieties in texture and flavor intensity.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 180.0
Dietary: Gluten-free, Vegan, Vegetarian
Description
These Garlic Half Sour Dill Pickles offer a perfect balance of crunch and tang, making them an ideal accompaniment to burgers, sandwiches, or as a standalone snack. Using fresh Kirby cucumbers, this recipe relies on a simple brine of cold water, kosher salt, garlic, and dill to develop complex flavors over two weeks. The "half sour" designation means they are crisp and salty without being fully fermented to a sharp acidity, retaining a refreshing vegetable sweetness. This method requires no canning equipment, just clean jars and patience. The result is a homemade pickle that far surpasses store-bought varieties in texture and flavor intensity.
Ingredients
  • 48 medium Kirby Cucumbers (about 4" long, unwaxed)
  • 4 teaspoons Kosher Salt (coarse)
  • 16 cloves Garlic cloves, peeled
  • 1 tablespoon Mixed pickling spices
  • 4 sprigs Fresh Dill
  • 1 teaspoon Dried Dill Seed
  • 4 quarts Cold Water
Directions
  1. 1
    Wash the cucumbers thoroughly under cold water to remove any dirt or wax.
  2. 2
    Sterilize four quart-sized glass jars by washing them in hot soapy water and rinsing well.
  3. 3
    Pack the cucumbers upright into the sterilized jars, fitting them tightly to ensure they remain submerged.
  4. 4
    Add 1 teaspoon of kosher salt, 4 garlic cloves, and 1/4 teaspoon of pickling spices to each jar.
  5. 5
    Place one fresh dill sprig and 1/4 teaspoon of dried dill seed on top of the cucumbers in each jar.
  6. 6
    Fill each jar with cold water until the cucumbers are completely covered.
  7. 7
    Let the jars stand at room temperature for 5 minutes to allow the salt to dissolve slightly.
  8. 8
    Seal the jars tightly with lids.
  9. 9
    Store the sealed jars in a cool, dry place or refrigerator for at least 2 weeks before consuming.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 180.0kcal
% Daily Value *
Total Fat 1.2g2%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 24.0mg1%
Total Carbohydrate 43.2g15%
Dietary Fiber 6.0g24%
Sugars 20.4g
Protein 8.4g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pickles, dill, garlic, cucumbers, sour, crunchy, refrigerator, brine, kirby, salty, preserving, condiment, homemade, vegetable, snack, fermentation, spicy, healthy, low-calorie, summer
Read it online: https://www.chefs-mate.com/recipe/garlic-half-sour-dill-pickles/