Garlic-infused Quick Dill Pickles: Easy Homemade Recipe
Quick Baby Garlic Dills Recipe 🥒🧄
Cook Time: 15 minutes
Prep Time: 20 minutes
Total Time: 35 minutes
Description: These quick baby garlic dills are a delightful addition to any meal. With an extra punch of garlic, they’re irresistibly flavorful and incredibly easy to make. Perfect for a healthy snack or as a side dish, these pickles are low in protein and cholesterol, making them a guilt-free indulgence. This recipe yields 1 quart of pickles, but it’s easily scalable to make multiple quarts for sharing or storing.
Keywords: Low Protein, Low Cholesterol, Healthy, Less than 60 Minutes, Canning, Easy
Nutritional Information (per serving):
- Calories: 168
- Fat Content: 0.7g
- Saturated Fat Content: 0.2g
- Cholesterol Content: 0mg
- Sodium Content: 4679.1mg
- Carbohydrate Content: 30.1g
- Fiber Content: 3.5g
- Sugar Content: 11.5g
- Protein Content: 5.2g
Ingredients:
- 1 pickling cucumber
- 2 dill heads
- 1 garlic clove
- 6 bay leaves
- 1 tablespoon pickling salt
- 2 cups white vinegar
- Boiling water
Instructions:
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Prepare Jars: Start by washing 1 quart, 2 pint, or 4 half-pint jars thoroughly. Keep them hot until needed for packing.
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Prepare Lids: While the jars are heating, prepare the lids as per the manufacturer’s instructions to ensure proper sealing.
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Prepare Cucumbers: Thoroughly wash the cucumbers, ensuring to gently scrub off any blossom ends. Removing the blossom ends prevents the pickles from becoming soft during aging.
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Pack Jars: Pack the hot jars tightly with the prepared cucumbers, ensuring they are packed snugly.
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Add Flavorings: Add the dill heads, garlic cloves, bay leaves, and pickling salt to the jars. Adjust the amount of salt if using pint or half-pint jars.
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Pour Vinegar: Pour 1 cup of vinegar into each quart jar (1/2 cup for pints; 1/4 cup for half pints) over the cucumbers and spices.
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Fill with Boiling Water: Fill each jar with boiling water, leaving about 1/2-inch of space at the top.
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Seal Jars: Wipe the rim of each jar with a clean cloth to ensure a proper seal, then attach the lids securely.
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Process Jars: Process the jars using either low-temperature pasteurization or the boiling-water method.
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Low-Temperature Pasteurization: Place the jars in a canner filled halfway with warm water (120 to 140 degrees Fahrenheit). Add hot water to reach 1 inch above the jars. Maintain the water temperature between 180 to 185 degrees Fahrenheit for 30 minutes. Adjust processing time for different altitudes.
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Boiling-Water Canner: Process pints for 10 minutes in a boiling-water canner. Adjust processing time for different altitudes. For quarts, process for 15 minutes.
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Check Temperature: Use a candy or jelly thermometer to ensure the water temperature remains at least 180 degrees Fahrenheit throughout the entire processing time. Higher temperatures may cause the pickles to soften unnecessarily.
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Cool and Store: Once processed, remove the jars from the canner and allow them to cool completely. Check the lids for proper sealing before storing the pickles in a cool, dark place.
These quick baby garlic dills are ready to enjoy after a few weeks of aging, but they’re so delicious, you might find it hard to wait! Enjoy them as a snack, a side dish, or add them to sandwiches and salads for an extra burst of flavor. With their crisp texture and savory garlic taste, they’re sure to become a favorite in your household! 🥒🧄
