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Garlic dill pickle recipe

Rachael Monaco's photo
Buffalo Frugal Living Examiner

Cucumbers and Kirby cucumbers are in abundance in Western New York this time of year. You can find local produce at Western New York Farmers markets, or check out the Lexington Co-op. Local farmers sell their produce at the Co-op, and 52cents of every dollar spent at the Co-op stays in Western New York. Recently the Buffalo Frugal Living Examiner visite the Lexington Co-op on Elmwood Avenue and found that they have not only wonderful produce, but a fantastic and affordable bulk section for grains, flours and much much more.

We recently purchased cucumbers, dill and garlic and decided to give an old family recipe a try. These pickles are easy to make, do not require any fancy ingredients, and as an added bonus, you get some delicious pickled garlic in the bargain. Feel free to cut each clove in half, we just prefer them whole. If you're not into so much garlic flavor, cut down on the amount of garlic used.

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Yes, you can purchase dill pickle chips for a lot less money in the store, but these pickles are the best tasting you'll ever have. They are similar to the expensive brands such as Bubbie's or Clausen, sold in the refrigerator section. In comparison to those brands, these are much less expensive.

Garlic dill pickles

Ingredients:
3 to 4 long thin non-waxy cucumbers
8 to 10 cloves of garlic, paper skin removed
12 sprigs fresh dill
60 black peppercorns
boiling water
1/2 cup white vinegar
2 cups pickling salt
Other things you'll need:
large non-metal crock or pot (the crock from your crockpot will work nicely), at least 6 quarts deep
wooden spoon
clean, sterlized pickle jar(s)
Directions:
Rinse the cucumbers off under cold water. DO NOT REMOVE SKINS. Using a sharp knife, cut off each end and thinly slice the cucumbers (I like them very thin, almost paper thin, but if you prefer them thicker, cut them thicker).
Add cucumbers, whole garlic cloves, 6 dill sprigs and 30 peppercorns to the to the crock or non-metal pot. Sprinkle with 1 cup pickling salt. Carefully pour in boiling hot water to cover completely, at least 2 inches above sliced cucumbers. Stir with wooden spoon to distribute pickling salt. Cover and let sit at room temperature for at least 4 hours. Refrigerate overnight.
The next morning, pour off water (use a colander), return any garlic cloves that escape to the crock or pot. Add 6 fresh sprigs of dill and 30 more peppercorns. Sprinkle with 1 cup pickling salt. Pour in 1/2 cup white vinegar, and carefully pour in more boiling water to cover completely, at least 2 inches above sliced cucumbers. Stir with woodn spoon to distribute pickling salt and vinegar. Cover and let sit at room temperature at least 4 hours. Refrigerate overnight.
The next morning, use a slotted spoon to remove dill sprigs and garlic. Place them at the bottom of a large pickle jar. Scoop in about 1/4 cup pickling liquid into jar. Fill jar 1/3 full with sliced cucumbers. Pack them in tight using the wooden spoon to pack them tight. Add more pickling liquid, and then fill jar 1/3 full with more sliced cucumbers. Keep doing this until jar is full and all sliced cucumbers are in the jar. Tightly cap and refrigerate for 3 days. After 3 days your pickles should be ready to be enjoyed and will keep in the fridge up to 4 months.
Rachael's Recipe Notes:
We made these a couple weeks ago and they are delicious. They have a nice crunch to them, and the pickled garlic is a nice treat, if you like garlic. If you like your pickles with a little more vinegar bite, use up to 1 cup white vinegar in the recipe.
If using Kirby cucumbers for this recipe, you'll need about 6 to 8 to make this recipe.
The thicker you cut the cucumber, the more time it will take to finish. If you cut them thicker, you may want to repeat step two before putting pickles in the jar(s)
You can also cut cucumbers into spears, but again, you may want to repeat step two before putting pickles in the jar(s).
I used an old pickle jar from store-bought pickles. It was large enough to hold all the slices from 3 medium non-waxy cucumbers. If you have more jars, feel free to double or triple the recipe. Just realize it may take more time for the cucumbers to "pickle" and you may have to repeat step two a couple of times.
 
 

All articles, recipes, recipe notes and adaptations (and photographs, where applicable) are under copyright and cannot be copied or reposted without prior written consent by the author. Partial reposting is permitted with a link back to the original article. For consent, questions or comments email byrachael@gmail.com

You can use Kirby cucumbers for these garlic dill pickles
You can use Kirby cucumbers for these garlic dill pickles
Photo credit: 
Rachael Monaco

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, Buffalo Frugal Living Examiner

Rachael Monaco is a freelance writer, blogger, wife and mother making ends meet in Buffalo, NY. Rachael enjoys cooking, baking, and finding a great bargain. Rachael has been a Frugalista for more than 20 years, and she enjoys finding ways to make the family dollar stretch, and can pinch a penny...

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