Garlic Dill Spiced Pickles

Let’s face it, it’s pickle season. Everywhere I turn it seems as though a jar of pickles are out, whether for snacking on, or as a side companion to a grilled burger, or better yet a bloody mary. For the last few weeks I have been making quick pickles, and I typically snack on one when I get home from work. The thing I love about making these quick pickles is that you can really make them however you want, and this past batch was really one inspired by a quick trip to my local farmer’s market. Kirby pickles were everywhere, and they caught my attention. I picked up a batch, along with some banana peppers, dill, and garlic, and hence where this pickle recipe came from.

Garlic Dill Spiced Pickles
Garlic Dill Spiced Pickles

Let’s get started.

Ingredients:

  • 6-8 kirby pickles, sliced in half, lengthwise
  • 1 whole banana pepper, chopped
  • 2 cloves of garlic, smashed
  • 1 cup of fresh dill, roughly chopped
  • 3 cups of vinegar
  • 2 cups of sugar
  • 1 cup of water
  • 1 tsp salt

Start by adding the vinegar, sugar, salt, and water to a sauce pan. Bring to a boil, then remove from the stove, and let the pickling liquid cool. As it cools, toss in the dill, garlic, and banana peppers.

To a large mason jar, add in the halved kirby pickles. pour in all of the pickling mixture to cover the pickles, and cover with the lid.

Garlic Dill Pickles
Garlic Dill Pickles

Let these sit for a couple of days to let all of the flavors meld, then dig into them as you would any other pickle. These things are great. You get a bit of the dill, the garlic, and a subtle heat from the peppers. A perfect use farmers market ingredients, and a super simple recipe to boot. Hope you enjoy!

Garlic Dill Spiced Pickles
Author: 
Recipe type: Pickles
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 6-8 kirby pickles, sliced in half, lengthwise
  • 1 whole banana pepper, chopped
  • 2 cloves of garlic, smashed
  • 1 cup of fresh dill, roughly chopped
  • 3 cups of vinegar
  • 2 cups of sugar
  • 1 cup of water
  • 1 tsp salt
Instructions
  1. Start by adding the vinegar, sugar, salt, and water to a sauce pan. Bring to a boil, then remove from the stove, and let the pickling liquid cool. As it cools, toss in the dill, garlic, and banana peppers.
  2. To a large mason jar, add in the halved kirby pickles. pour in all of the pickling mixture to cover the pickles, and cover with the lid.
  3. Let these sit for a couple of days to let all of the flavors meld, then dig into them as you would any other pickle.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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