Dill & Garlic Pickled Cucumber

Dill & Garlic Pickled Cucumber

No ratings yet
Print Pin Rate
Calories: 126kcal

Adjust Servings


  • 3-4 Cucumbers
  • Fresh Dill flowering
  • 4 cloves of garlic sliced
  • White Distilled Vinegar
  • Luke Warm Water
  • Kosher Salt


  • Slice Cucumbers length wise into 4ths or 6ths depending on how big of a cucumbers you have.
  • Add sliced cucumbers to a quart jar with sliced garlic and and fresh dill (how ever much you want).
  • Fill equal parts with warm water and distilled white vinegar to rim of quart jar.
  • Add 2 Tbsp of kosher salt to jar close with lid and shake till combined.
  • Store in fridge for 1 week and start eating after a week. Good for about a month in refrigerator


Sodium: 20mg | Calcium: 148mg | Vitamin C: 33mg | Vitamin A: 649IU | Sugar: 13g | Fiber: 7g | Potassium: 1272mg | Calories: 126kcal | Monounsaturated Fat: 1g | Polyunsaturated Fat: 1g | Saturated Fat: 1g | Fat: 2g | Protein: 6g | Carbohydrates: 23g | Iron: 2mg

Share with friends

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating