Garlic Dill Pickles

Garlic dill pickles are absolutely packed with garlic flavor, and they come together the old fashioned way with this classic two day pickling recipe.

If you’re a fan of bold, garlicky flavor, these Garlic Dill Pickles will win you over on the first bite. They’re crisp, classic, and unapologetically loaded with garlic—just the way dill pickles should be. This two-day recipe gives you pickles with serious crunch and deep, developed flavor that only a saltwater soak and a generous brine can provide.

Adapted from The Complete Book of Pickling, these are the kind of pickles you keep in the fridge year-round, pull out for sandwiches, burgers, or snacking, and never get tired of. With four cloves of garlic per quart jar (two for pints) and a solid hit of dill and mustard seed, these pickles don’t hold back.

They’re processed in a water bath canner for shelf-stable storage, and they keep their snap even after months in the pantry. But, of course, they go into the fridge once you open the jar so they’re ready when you need them.

The recipe makes about seven quarts or fourteen pints—perfect if you’re stocking up for the year or gifting jars to fellow pickle lovers.

Ingredients for Garlic Dill Pickles

This is a traditional garlic dill recipe with a focus on freshness, texture, and punchy flavor. Here’s how each part works and where you can adjust:

Day 1 Ingredients

• Pickling Cucumbers (8 lbs, 3–4 inches each): Use firm, unwaxed pickling cucumbers for best texture. Avoid large seedy ones. Trimming ⅛” from the ends and pricking the skins helps them absorb the saltwater during the soak.
• Pickling Salt (1 cup):  Used for the overnight soak to draw out moisture and help maintain crunch. Don’t substitute with table salt—it can contain additives that cloud the brine.  Don’t worry, most of this salt is rinsed off before canning so they won’t be too salty.

Day 2 Ingredients

• Water (7 cups) + White Vinegar (7 cups): This 1:1 ratio creates a punchy brine. Use vinegar with at least 5% acidity.
• Pickling Salt (1 tablespoon): Added to the brine for flavor and preservation, this makes sure the brine has enough salt so the pickles themselves don’t taste washed out.
• Garlic Cloves (28 total): That’s four cloves per quart (or two per pint). Use fresh, firm garlic for the best flavor.
• Fresh Dill Heads or Fronds (14 total): Two large dill heads per quart, one per pint. Dill seed can be substituted in a pinch—use about 1 teaspoon per quart jar.
• Mustard Seed (7 teaspoons): Adds a warm, tangy note to the brine. Use 1 tsp per quart jar (½ tsp for pints).

How to Make Garlic Dill Pickles

This recipe uses a classic two day pickling process, where the cucumbers are packed in salt for the first day to firm them up.  That’ll ensure the best texture in your finished garlic dill pickles.  Don’t skip it!

Day 1

Start by thoroughly washing the cucumbers. Trim ⅛ inch from each end and prick them all over with a fork to help with brine absorption. In a large non-reactive bowl or container, layer the cucumbers with 1 cup of salt—use about ¼ of the salt per layer. Pour cold water over the cucumbers until they’re covered by at least 1 inch. Weigh them down with a plate to keep them submerged, then cover and let sit at room temperature for 12 to 24 hours.

Day 2

Drain the cucumbers in a colander and rinse thoroughly to remove any surface salt. Let them drain again while you prepare the jars, lids, and brine.

In a large pot, combine 7 cups of water, 7 cups of white vinegar, and 1 tablespoon of pickling salt. Bring to a boil, stirring until the salt is dissolved, then let simmer on low to keep hot while you pack your jars.

Working with one hot, sterilized jar at a time, place 2 sliced garlic cloves and 1 dill head in the bottom (1 clove and ½ dill head for pints). Fill the jar halfway with cucumbers, then add 2 more garlic cloves and another dill head (or half for pints). Pack tightly, leaving ½ inch headspace. Add 1 tsp mustard seed (½ tsp for pints).

Pour the hot brine over the cucumbers, maintaining ½ inch of headspace. Remove air bubbles, wipe rims, and secure lids finger-tight. Process in a boiling water bath—10 minutes for pints, 15 minutes for quarts—adjusting for altitude (see chart below).

Let the jars cool for 12–24 hours, then check seals, label, and store in a cool, dark place. For best flavor, give them a couple of weeks to fully pickle before cracking one open.

Altitude Adjustments

Adjust your processing time based on elevation to ensure safety:

• 0 to 1,000 feet: Process pints for 10 minutes and quarts for 15 minutes.
• 1,001 to 6,000 feet: Process pints for 15 minutes and quarts for 20 minutes.
• Above 6,000 feet: Process pints for 20 minutes and quarts for 25 minutes.

Cucumber Pickle Recipes

Looking for other pickling inspiration?

Kosher style dill pickles are quite similar, but they come together faster with a one day recipe and they have less garlic flavor. Classic dill pickle spears are lovely too, again with less garlic, and a spear shape that works well beside a sandwich.