garlic chive pickles

Written by Published on in low carb, Plant-Based Whole30, Recipes, Side Dish, Whole30
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pickles

We LOVE PICKLES! Pickles are such a wonderful condiment and they’re so easy to make with such a variety of different herbs and vinegars.

Much like our Pickled Grapes, these garlic chive pickles are a great accompaniment to most any meal that needs a tangy bite. They pair perfectly with our new Brined Popcorn Chicken and would also be wonderful on a hamburger using our Hamburger Bun recipe.

pickles

Most grocery stores carry the cute little cocktail cucumbers (check near the specialty veggies or ask the produce manager) and sometimes even Costco has them. Feel free to use a different variety, but we think they’re perfect for this recipe.

Depending on how you slice those cute little cucumbers (horizontally or vertically) you can fit 7-8 of them in one larger jar or a couple smaller ones. We like the look of slicing them vertically so you can roll them up or lay them flat on a burger or sammie without having them squeeze out.

This recipe is very “garlic” forward, as would be indicated by the name. So if you’d like a milder garlic flavor, simply use less. Same goes for the chives. The vinegar to water ratio is also nearly 1:1, so if you don’t want as much pucker in your pickle, you can switch that around as well. Basically, have fun and see what suits your taste buds, but make those pickles!!

Our favorite ingredients used in this recipe!

garlic chive pickles
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garlic chive pickles

Recipe by MichelleCourse: condimentDifficulty: easy
Prep time

15

minutes

the perfect tangy condiment to accompany most any meal!

Ingredients

  • 7-8 cocktail cucumbers

  • 1 cup water

  • ½ cup red wine vinegar

  • ¾ cup apple cider vinegar

  • 1 tsp Redmond Real Salt

  • 4 garlic cloves, peeled, a few sliced & finely chopped

  • 6-7 fresh dill springs

  • 1 tblsp fresh chives, finely chopped

  • 1½ tsp mustard seed

  • 1 tsp dill seed

  • ½ tsp peppercorn

Directions

  • Prepare one large mason jar or a couple smaller jars to hold pickles. Slice cucumbers vertically or horizontally and place in jar(s).
  • In a medium sized pan, add water, vinegars and salt. Bring to a slow simmer or until salt has completely dissolved. Remove from heat.
  • Add garlic, dill springs, chives, mustard seed, dill seed and peppercorn to jar(s) sprinkling over the cucumbers. You can use a butter knife to work the fresh dill down the sides if needed.
  • Pour warm liquid into jar(s) until cucumbers are covered. All the add ins will float around and some will sink to the bottom. Let cool, secure the lid and refrigerate for at least 24 hours before enjoying.

5 Comments

  1. ashley
    August 20, 2020 at 7:58 pm  ·  Reply

    Sounds delicious! I have never even thought about adding garlic when pickling, I’ve been missing out. Thanks for sharing!

  2. Pingback: wild caught salmon dilly salmon patties ~ Back Porch Paleo

  3. shawn
    August 8, 2022 at 3:13 pm  ·  Reply

    How long are these good for in refrigerator? 6 weeks? 6 months? Thank you!

    • Michelle
      August 9, 2022 at 2:43 pm  ·  Reply

      Hi Shawn – if they’d lasted longer than a couple weeks here it would be easier to say for sure. Sorry about that! I’d say, easily 6 weeks though. ~Michelle

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