Homemade Garlic Dill Pickles
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I love pickles. I mean, who doesn’t? They’ve just got such a wonderfully salty, refreshing flavor. My husband is prone to snacking on them in lieu of chips any time he gets a craving, which I can’t say I disapprove of: Pickled cucumbers make a healthier snack than fried potatoes. Especially when you make them yourself. These Garlic Dill Pickles have all the flavor of store-bought pickles, plus some optional heat from crushed red pepper, without any of the additives. I mean, seriously, blue and yellow dyes? Do we really need our pickles to be a bright, almost sickly shade of yellow-green? What’s wrong with the color of all-natural pickles? It drives me nuts the pointless things we do to our food, mostly for aesthetic reasons. But anyway. With apple cider vinegar, these spears have just a hint of sweetness, without going to the extremes of the sweet pickles you’d find in the store. They’re a wonderful blend of flavors that work well anywhere you’d use pickles! Burgers, salads, sandwiches, relish….
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Garlic Dill Pickles
Ingredients
- 1 1/2 pounds cucumber
- 4 cloves garlic smashed
- 1 teaspoon dried dill
- 1/2 teaspoon red pepper flakes omit for AIP
- 1 cup apple cider vinegar
- 1 cup water
- 1 1/2 tablespoons sea salt
Equipment
Instructions
- Trim the ends off the cucumbers, then slice in whatever shape you like your pickles: discs, sticks, or whole. Pick out a mason jar or two that will hold the pickles comfortably.
- Divide the garlic, dill, and red pepper evenly between the jars, then add the cucumbers on top as tightly as you can without smashing them. Leave at least 1/2″ of space below the top of the jar.
- In a small saucepan over high heat, bring the vinegar, water, and salt to a boil, then pour over the pickles to fill each jar within 1/2″ of the top. Use more or less brine as needed.
- Place the lids on the jars, then let cool to room temperature. Store in the fridge for at least three days before eating.