Wicked Garlic Refrigerator Pickles

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Wicked Garlic Refrigerator Pickles

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Ingredients

Adjust Servings:
2 lbs pickling cucumbers you can use regular small cucumbers too
1 1/2 cups apple cider vinegar
1 1/2 cups water
2 tbsp pickling salt
6 whole, peeled garlic cloves
2 sprigs of fresh dill this is not an exact science.
1 tsp whole black peppercorns
1/8 tsp mustard seeds

Nutritional information

0g
Net Carbs
5
Calories
0g
Fat
1g
Carbs
0g
Protein
2g
Fiber
  • 10 minutes plus 2 days to marinate
  • Serves 16
  • Easy

Ingredients

Directions

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While the traditional way to make pickles involves sugar, heating, and canning, I love to make cold, garlicky refrigerator pickles. They’re easy to make, crispy, and I think they taste the best!

For super fast and easy pickles, all you need is an instant pickler, like a Vacu Vin Instant Pickler (cheaper, generic one here.) Or you can simply store them in a mason jar, and they should last about a month.

Do you love pickles as much as I do? Then you’ll love my Ultimate Dill Tuna Salad Low Carb Sandwich recipe.

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Steps

1
Done

In a medium saucepan, combine vinegar, water and pickling salt. Mix to melt salt, and once it reaches a boil, remove it from the burner and let cool.

2
Done

Meanwhile, slice your cucumbers how you’d like them pickled. You can do them tall and long, or I prefer them as ½” nuggets.

3
Done

Add your garlic cloves, dill, peppercorns and mustard seed to your jars or instant pickler, then add sliced cucumbers on top until about ¾ full.

4
Done

Add cooled brine over the pickles, making sure that the tops of all the cucumbers are completely covered, but leaving a little room at the top.

5
Done

Cover with the lid, and if you’re using an instant pickler, use the vacuum pump to remove all the air from your pickles, then let them refrigerate for at least three hours for half-sour pickles, and overnight for full-sour pickles. If you’re doing it the old fashioned way, you’ll want to let them marinate for at least two days.

6
Done

They should last and stay crispy for at least 1-2 months in the fridge.

Amanda C. Hughes

Amanda C. Hughes has been developing ketogenic and paleo recipes for over a decade. She has developed recipes for top nutrition coaches and subscription meal boxes. She's the author of the best-selling Wicked Good Ketogenic Diet Cookbook, Keto Life, Keto All the Way, and developed recipes for the 21-Day Ketogenic Diet Weight-Loss Challenge. Disclaimer: Please enjoy the recipes and personal anecdotes on WickedStuffed, but please understand this is a recipe blog. I do my best to provide nutritional information based on the tools available to me, but you should seek proper nutritional advice from a dietician. Additionally, many of the links on my blog are affiliate links, which helps to pay down the cost of keeping this blog up and running.

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