Greg Johnson
These garlic pickles are really easy to make and the seasoning options are endless. The pickles are not canned, so they must be kept refrigerated. The recipe yields 1 quart of pickles.
Servings
Ingredients
- 5-8 cloves garlic, crushed 1 clove of garlic per cucumber
- 1 tbsp sugar
- 3 tbsps kosher salt
- 3/4 cup white vinegar
- 3/4 cup water
- 5-8 pickling cucumbers washed, cut into spears
- 1/4 cup mixed herbs try dill, mustard, black peppercorns, caraway, cloves, allspice, red pepper...Any combo that suits you
Directions
For the brine:
In a non-reactive pan, combine garlic, sugar, salt, vinegar, and water. Bring to a boil, reduce heat, and summer 10 minutes.
For the pickles:
In a 1 quart sanitized jar, add your herb and spice mixture. Pack the cucumber slices into the jar. Bring the brine back up to a boil. Pour it over the cucumbers, filling the jar to almost the top, and getting all of the garlic into the jar.
Place a plate over the jar and allow to cool to room temperature. Cover loosely and alow to cure in the refrigerator for 2 weeks. Keep refrigerated.
