Garlic Chive Pickles (Edit recipe)

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!!

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	19
Fat:	0 g
Carbohydrates:	2 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	208 mg
Fiber:	0 g
Sugars:	0 g
Calculated for total recipe.

by Back Porch Paleo

View original recipe

Serves: 10-12

Ingredients

7-8 Mini Cucumber
1 cup Water
.5 cup Red Wine Vinegar
.75 cup Apple Cider Vinegar
1 tsp Redmond Real Salt
4 cloves Garlic, peeled, a few sliced & finely chopped
6-7 sprig fresh Dill
1 Tbsp Chives, finely chopped
1.5 tsp Mustard Seeds
1 tsp Dill Seed
.5 tsp Whole Black Peppercorns

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.