I grew up in a gardening family and have fond memories of helping my mother in our large garden. Pickles were a staple growing up and we loved dills the best. I enjoy preserving pickles but dislike mushy/soft ones. Since I have a second fridge, I cold-brine pickles and we love them. These pickles stay crunchy and will keep up to a year if they don’t get eaten before. 

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You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.

Sweet Garlic Dill Pickles THM-FP

• 2 tablespoons dill seed, divided
• 6 garlic cloves
• 1/2 teaspoon THM Stevia
• 1 teaspoon turmeric*
• 2 cups vinegar**
• 3 cups water
• 1 1/2 tablespoons canning salt
• whole small cucumber or cucumber spears

Wash cucumbers to remove spines. In each quart jar, place 2 teaspoons dill seed and 2 garlic cloves. Pack cucumbers/spears in jars. Heat Stevia, turmeric, vinegar, water, and salt until Stevia and salt are dissolved. Pour brine over cucumbers in jars. Add lids and rings.

Refrigerator Pickles: Allow jars of pickles to cool to room temperature. Store in refrigerator. I have kept jars of pickles up to a year in my spare fridge without spoiling. This is our favorite way for a very crunchy pickle.

To Can: Place in a water-bath canner, cover completely with water, and bring to a boil. Remove immediately.

*The turmeric adds color to the pickles. It can be omitted if desired.

**I use 1 cup white vinegar and 1 cup Apple Cider Vinegar.

***If you are using whole cucumbers it may take more brine to fill a quart than if you are using spears. I fill each quart jar with dill seed and garlic,  add the brine, making more as needed until all jars are filled. The Stevia amount may be adjusted if your prefer sweeter pickles.  Sugar Alcohols soften pickles  so I do not recommend using erythitol, xylitol, or any sweetener blends.

Whole cucumbers packed into 2 quart jars.

Dill weed, garlic, and brine added to jars. These jars have plastic lids because they were placed into the refrigerator for refrigerator/coldbrined pickles which are our favorite.

There are a few of Mrs. Wages Pickle Mixes that do not have maltodextrin in. I do use those for cold-brined pickles, too.  Mrs. Wages Zesty Bread and Butter Pickle Mix I replace the 7 cups of sugar with 6 cups water and 2 teaspoons THM Stevia.  Mrs. Wages Spicy Pickle Mix I mix as directed on the package. I pour the brine over the pickles, add lids and store in my spare fridge. So delicious and crunchy.

***Pickles are the best made with pickling cucumbers. Here are a few of my favorite kinds. National Pickling, Wisconsin SMR-58 Pickling,  Boston Pickling 

If you purchase items through these links, I receive a small commission but your price doesn’t change. Below are a few of my favorites listed under the affiliate store I purchase them.

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Trim Healthy Mama Store THM Stevia

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Sweet Garlic Dill Pickles THM-S

Cuisine American

Prep Time 10 minutes

Calories 5 kcal

Author Glenda Groff

Ingredients

• 2 tablespoons dill seed, divided
• 6 garlic cloves
• 1/2 teaspoon THM Stevia
• 1 teaspoon turmeric
• 2 cups vinegar*
• 3 cups water
• 1 1/2 tablespoons salt
• small whole 3-4 inch cucumbers or cucumber spears

Instructions

1. Wash cucumbers to remove spines. In each quart jar, place 2 teaspoons dill seed and 2 garlic cloves. Pack cucumber spears in jars. Heat Stevia, vinegar, water, and salt until Stevia and salt are dissolved. Pour brine over cucumbers in jars. Add lids and rings.
   

2. Refrigerator Pickles: Allow jars of pickles to cool to room temperature. Store in refrigerator. I have kept these for a year in the fridge without spoiling. This is our favorite way for a very crunchy pickle.

3. To Can: Place in a water-bath canner and bring to a boil. Remove immediately.

4. *I use 1 cup white vinegar and 1 cup Apple Cider Vinegar.

5. **If you are using whole cucumbers it may take more brine to fill a quart than if you are using spears. I fill each quart jar with dill seed and garlic, add the brine, making more as needed until all jars are filled. The Stevia amount may be adjust if you prefer sweeter pickles. 

You will find many more canning/preserving recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.