Delicious Recipes

Ginger Dill Cucumber Pickles

  • Prep

    15 mins

  • Ready

    25 mins

  • Serves

    4 people

  • Calories

    146 / Serving


½ inch piece of fresh ginger root, peeled and cut into thin matchstick pieces
4 garlic cloves, thinly sliced
1 ½ cups white wine vinegar
2 cups cold water
½ cup granulated sugar
2 tablespoons kosher salt
2 teaspoons coriander seeds, slightly crushed
10 Mini Crunchers Cucumbers®, cut into quarters lengthwise
12 sprigs fresh dill


  1. Bring ginger, garlic, vinegar, water, sugar, salt and coriander seeds to a boil over high heat, stirring occasionally to make sure the sugar dissolves. Reduce heat to low and simmer for 10-15 minutes
  2. In the meantime, prepare cucumber and dill and divide evenly in 4 heatproof, clean resealable 2 cup containers or jars
  3. Pour hot vinegar mixture over cucumbers and dill. Let cool, then cover and chill at least 2 hours before serving

Cooking Tips

Other spices can be used to season the pickles. Instead of ginger and coriander
seeds, replace with mixed pickling spices. Make sure you use very fresh cucumbers
for this pickle. Once the cucumbers soften a bit, the resulting pickles will be a bit
soft instead of crunchy.

Nutritional Facts

Serving Size: 1, Servings Per Recipe: 4, Amount Per Serving: Calories 146, Total Fat 0.1g (0% Daily Value), Saturated Fat 0g (0% Daily Value), Cholesterol 0mg (0% Daily Value), Sodium 3499mg (152% Daily Value), Potassium 113mg (2% Daily Value), Carbohydrate 32.5g (12% Daily Value), Dietary Fiber 2.7g (10% Daily Value), Sugars 28g, Protein 2.9g.

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