British Restaurants

Light garlic pickles

—

by

BRAdmin
in

Light Garlic Pickles Recipe

Looking for a way to create lightly pickled cucumbers? I’m aiming for a version similar to garlic pickles but with extra crunch and less salt and vinegar. Unfortunately, I haven’t come across a recipe that provides the perfect balance for a lighter pickle. Most recipes focus on quick pickling, which involves just soaking for an hour, but I’m looking for something that truly pickles the cucumbers. Any suggestions for the right proportions?

Comments

One response to “Light garlic pickles”

  1. BRAdmin Avatar
    BRAdmin

    To make lightly pickled pickles with a crunchier texture and less salt and vinegar, you can try this simple recipe. This method allows for a refreshing, less intense pickle flavor while still achieving that garlicky goodness. Here’s a basic guideline:

    Light Garlic Pickles Recipe

    Ingredients:

    • Cucumbers: 1 pound (small-sized for better crunch)
    • Garlic: 4-5 cloves, peeled and smashed
    • Fresh dill: 1 bunch (or 1-2 teaspoons dried dill weed)
    • Water: 1 cup
    • White vinegar: ½ cup (you can reduce this for a milder taste)
    • Salt: 1 tablespoon (adjust to taste)
    • Sugar: 1 tablespoon (optional, to balance flavor)
    • Spices (optional): 1 tsp black peppercorns, red pepper flakes, or mustard seeds

    Instructions:

    1. Prepare the Cucumbers: Wash your cucumbers thoroughly and slice them into spears or rounds, depending on your preference.

    2. Make the Brine:

    3. In a saucepan, combine water, vinegar, salt, and sugar. Heat the mixture just enough to dissolve the salt and sugar, but do not bring it to a boil.

    4. Remove from heat and let it cool to room temperature.

    5. Pack the Jars:

    6. In a clean glass jar, add the smashed garlic cloves, fresh dill, and any optional spices.

    7. Pack the sliced cucumbers into the jar tightly but without crushing them.

    8. Add the Brine: Pour the cooled brine over the cucumbers, ensuring they are fully submerged. If needed, you can add a bit more water or vinegar to cover the cucumbers.

    9. Refrigerate: Seal the jar and refrigerate for at least 24 hours. For better flavor and crunch, allow them to sit for 3-5 days before enjoying.

    10. Enjoy: These lightly pickled pickles should remain crisp and flavorful. They can last in the fridge for up to 2 weeks.

    Feel free to adjust the levels of vinegar, salt, and sugar according to your taste preferences. Enjoy your homemade light garlic pickles!

Leave a Reply