Garlic Dill Pickles

No ratings yet

Crisp, garlicky dill pickles made with a two-day brining process for maximum crunch. A bold, no-sugar classic packed with garlic, dill, and mustard seed.

Prep Time1

Cook Time20

Canning Time10

Total Time1 30

Course: pickles

Cuisine: American

Keyword: cucumber pickles, dill pickles, Garlic dill pickles

Servings: servings, about 7 quarts or 14 pints

Equipment

Water Bath Canner

Ingredients

Day 1:

8 lbs pickling cucumbers 3–4 inches
1 cup pickling or canning salt

Day 2:

7 cups water
7 cups white vinegar 5% acidity
1 Tbsp pickling salt
28 cloves garlic cloves sliced (4 per quart, 2 per pint)
14 fresh dill heads or fronds 2 per quart, 1 per pint
7 tsp mustard seed 1 tsp per quart, ½ tsp per pint

Instructions

Day 1

Scrub cucumbers, trim ends, prick with fork. Layer with salt in a bowl. Cover with cold water by 1 inch. Weigh down and soak 12–24 hours at cool room temp.

Day 2

Drain and rinse cucumbers. In a pot, combine vinegar, water, and salt. Bring to a boil and simmer.
Pack quart jars with 2 sliced garlic cloves and one dill head, then fill halfway with cucumbers before repeating with 2 more garlic cloves and another dill head. Finish filling with cucumbers and then top with 1 tsp of mustard seeds. For pint jars, just use a total of 2 garlic cloves and 1 dill head, along with 1/2 tsp mustard seeds.
Pour hot brine over cucumbers, leaving ½ inch headspace. Remove air bubbles, wipe rims, seal with canning lids.
Process jars in a waterbath canner for 10 minutes for pints, 15 for quarts. Adjust for altitude, see notes.
Let jars cool undisturbed 12–24 hours. Check seals, label, and store for up to 18 months. Best after a few weeks in the brine.

Notes

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.

Nutrition