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!
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Recipe Information
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
Instructions
Wash the cucumbers thoroughly and slice them into rounds about 1/4 inch thick. Alternatively, cut them into spears if preferred.
Peel the garlic cloves and lightly crush them with the side of a knife or a garlic press to release their flavor.
In a medium saucepan, combine the white vinegar, water, granulated sugar, kosher salt, mustard seeds, dill seeds, and red pepper flakes.
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.
In sterilized glass jars (two pint-size jars work well), layer the cucumber slices and garlic cloves, distributing them evenly between the jars.
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.
Close the jars tightly with lids and allow them to cool to room temperature on the counter.
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
Calories |
934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.6 g | 3% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1797 mg | 78% | |
| Total Carbohydrate | 218.9 g | 80% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 206.8 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1072 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
