Spiced Garlic Dill Cucumbers

I never thought much about pickled cucumbers until I moved to Portland and my neighbor brought over a jar of her homemade garlic dill ones. I took one bite and realized I’d been missing out on something special my whole life.

The thing is, most people think pickling is this complicated process that takes forever. But garlic dill cucumbers are actually one of the easiest things you can make. No fancy equipment needed, and they’re ready to eat in just a few hours. My kids even help me make them now—it’s that simple.

What Kind of Cucumbers Should I Use?

For garlic dill cucumbers, you’ll want to pick cucumbers that are firm and crisp since they’ll hold up better to the seasoning and won’t get mushy. English cucumbers are a great choice because they have fewer seeds and thinner skin, plus they tend to stay crunchy longer. Regular slicing cucumbers from the grocery store work perfectly fine too – just make sure they feel solid when you give them a gentle squeeze. If you’re using regular cucumbers, you might want to peel them if the skin seems thick or waxy, but it’s totally up to your preference.

Options for Substitutions

This simple cucumber recipe is pretty forgiving when it comes to swaps:

• Fresh dill: If you don’t have fresh dill on hand, you can use dried dill instead – just use about 1 teaspoon of dried for every tablespoon of fresh. Fresh parsley or chives also work well for a different but tasty twist.
• Garlic: No fresh garlic? Try garlic powder instead – use about ¼ teaspoon of powder for each clove of fresh garlic. You can also use minced garlic from a jar if that’s what you have.
• Cucumbers: English cucumbers work great here since they have fewer seeds, but regular cucumbers are perfectly fine too. If using regular cucumbers, you might want to peel them if the skin is thick or waxy.
• Salt: Any type of salt works – table salt, kosher salt, or sea salt. Just adjust the amount since some salts are saltier than others.

Watch Out for These Mistakes While Cooking

The biggest mistake when making garlic dill cucumbers is skipping the salting step, which draws out excess water and prevents your cucumbers from becoming watery and bland – always salt your cucumber spears and let them sit for at least 30 minutes before rinsing and patting dry.

Another common error is using too much garlic or adding it too early, since raw garlic can become overpowering and bitter over time, so start with less than you think you need and taste as you go.

Don’t forget to use fresh dill rather than dried whenever possible, as it makes a huge difference in flavor, and make sure to add it at the end to keep its bright taste from fading.

Finally, these cucumbers taste best when chilled for at least an hour before serving, giving all the flavors time to meld together properly.

What to Serve With Garlic Dill Cucumbers?

These crisp, tangy cucumber spears are perfect alongside grilled meats like chicken, pork chops, or burgers – they really help cut through all that rich, smoky flavor. I love serving them at summer barbecues or picnics because they’re so refreshing and easy to grab. They also make a great side for hearty sandwiches like pulled pork or pastrami, where you need something cool and crunchy to balance things out. For a lighter meal, try them with some crusty bread and cheese, or add them to a charcuterie board for a fresh, pickle-like element.

Storage Instructions

Refrigerate: These garlic dill cucumbers taste even better after they’ve had time to marinate! Store them in an airtight container in the fridge for up to 5 days. The flavors really develop over time, so they’re actually at their best on day two or three.

Make Ahead: This is one of those recipes that’s perfect for making ahead of time. I like to prep a big batch on Sunday for the week, and they make a great quick snack or side dish. Just give them a gentle stir before serving since the juices tend to settle at the bottom.

Serve: Serve these cucumbers straight from the fridge – they’re meant to be enjoyed cold and crisp. If they’ve been sitting for a while, just drain off any excess liquid that’s accumulated and they’re ready to go. They pair wonderfully with grilled meats or as part of a fresh summer spread.

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	15-180 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 20-30
• Protein: 1-2 g
• Fat: 0-1 g
• Carbohydrates: 4-6 g

Ingredients

• Cucumber spears
• Crushed garlic
• Minced fresh dill
• Salt
• Black pepper

Step 1: Prepare the Ingredients

• cucumber spears
• crushed garlic
• minced fresh dill
• salt
• black pepper

Begin by prepping your ingredients.

If your cucumber spears aren’t already cut, slice the cucumbers into spears.

Mince the fresh dill and crush the garlic if needed.

Measure out the salt and black pepper so all the ingredients are ready for mixing.

Step 2: Combine the Ingredients

• cucumber spears (from Step 1)
• crushed garlic (from Step 1)
• minced fresh dill (from Step 1)
• salt (from Step 1)
• black pepper (from Step 1)

In a large mixing bowl or a ziplock bag, combine the cucumber spears, crushed garlic, minced fresh dill, salt, and black pepper.

Toss or shake everything together so the cucumbers are evenly coated with the seasonings.

I like to massage the dill and garlic gently into the cucumbers to help infuse their flavors.

Step 3: Chill the Cucumbers

Cover the bowl or seal the ziplock bag, then place the cucumbers in the refrigerator.

Let them chill for at least 15-30 minutes, or up to a few hours.

The longer you let the cucumbers marinate, the softer and more flavorful they will become.

Step 4: Serve

Serve the chilled cucumbers cold, straight from the refrigerator.

These make a refreshing side or snack.

Sometimes, I like to sprinkle a bit of extra dill or a crack of black pepper on top just before serving for an added burst of freshness.