Introduction

These homemade garlic dill pickles are crisp, tangy, and packed with fresh dill and garlic flavor. Perfect for preserving your summer cucumbers, this classic recipe brings the taste of a traditional pickle jar right to your kitchen.

The image shows a glass jar filled with small green cucumbers submerged in clear pickling liquid, topped with yellow dill flowers and scattered light brown coriander seeds and bay leaves. Around the jar, there are whole peeled garlic cloves and small glass bowls, one containing salt and another with a mix of pickling spices. On the left, a white bowl holds fresh green cucumbers, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 lbs pickling cucumbers
5 cloves garlic; peeled and cut in half lengthwise

2 1/2 teaspoons pickling spices
5 heads of flowering fresh dill

4 cups water
4 cups white vinegar

1/2 cup pickling salt (or sea salt)

Instructions

Step 1: Fill a hot water bath canner (with a canning rack) with water and bring to a boil.
Step 2: Scrub and trim the pickling cucumbers, then leave them in a sink of cold water until ready to pack the jars.

Step 3: Wash and inspect 6 pint jars and their lids, checking for chips, rust, or dents.
Step 4: Place jars upside down in a large cake pan with an inch or two of water, and warm them in a 250°F oven for 10 minutes. Keep jars warm until filling.
Step 5: Heat lids and lid rings in a pot of water until they just begin to boil.

Step 6: Bring a kettle of water to a boil.
Step 7: In a medium pot, combine water, vinegar, and salt; bring to a boil to dissolve the salt.
Step 8: Clean and prepare garlic and dill heads.

Step 9: Remove jars from the oven one at a time, adding one half of garlic clove followed by a flowering dill head into each jar.
Step 10: Pack cucumbers tightly into each pint jar until no more can fit.
Step 11: Add another garlic half and 1/2 teaspoon pickling spices, then pour in hot brine, leaving about 1 cm of headspace.

Step 12: Quickly cover jars with hot lids and screw on sealing rings just until snug.
Step 13: Place jars in the canning rack and repeat with remaining jars.
Step 14: Lower the canning rack into the canner, ensuring the jars are covered by at least one inch of water.

Step 15: Process jars at a rolling boil for 10 minutes at sea level (or 20 minutes above 3000 ft), adding boiling water as needed.
Step 16: Remove jars and let them sit undisturbed on the counter overnight. Verify seals by checking that lids are depressed in the center; refrigerate any unsealed jars.
Step 17: Allow pickles to sit in the brine for a few weeks for best flavor before enjoying.

Tips & Variations

Use fresh, firm cucumbers for the best crunch and flavor.
For extra garlic punch, add additional garlic cloves per jar.
If you prefer a spicier pickle, include a few slices of fresh jalapeño or red pepper flakes.

Adjust pickling spices to your taste; some like more coriander or mustard seed for different flavor notes.

Storage

Store sealed jars in a cool, dark place for up to a year. Once opened, refrigerate and consume within 1 to 2 months. Pickles improve in flavor after a few weeks of brining, so patience is rewarded!

How to Serve

The image shows a clear glass jar filled with several small green cucumbers, layered closely inside the jar along with whole garlic cloves and sprigs of dill flowers with their bright yellow blossoms at the top. There are various spices like mustard seeds and peppercorns scattered throughout the jar. The jar is placed on a white marbled surface, surrounded by a few garlic cloves and scattered spices. In the soft-focused background, more fresh cucumbers sit in a container and a small clear glass bowl filled with coarse salt and a glass pitcher of water are visible. The scene has a fresh, natural feeling. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I know if my pickles sealed properly?

A proper seal is indicated by the lid being depressed in the center, making a concave shape. If the lid still pops when pressed, the jar has not sealed and should be refrigerated and used soon.

Can I use regular table salt instead of pickling salt?

Pickling salt is preferred because it doesn’t contain additives that can cloud the brine or affect flavor. If using table salt, avoid iodized salt and reduce the amount slightly to prevent off-flavors.