Garlic Dill Pickles

Name: Garlic Dill Pickles
Prep time: 10 min
Cook time: 5 min
Total time: 1 d 15 min
Yield: 4 cups
Ingredients: 1 tsp. coriander seeds; 1 1/2 tsp. mustard seeds; 1 1/2 tsp. black peppercorns; 1 pinch of celery seeds; 2 dried bay leaves; 8 garlic cloves; 1 lb. cucumbers; 1 handful fresh dill; 2 cups water; 2 cups of white vinegar; 1 1/2 tbsp. pickling/canning salt

User Reviews

5.0

36 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 d
Total Time
1 d 15 mins
Servings
4 cups
Course
Snacks
Cuisine
American

Garlic Dill Pickles

Iris Warren

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Made with herby, fresh dill, pickling spices, and plenty of garlic cloves, a batch of homemade Garlic Dill Pickles is the tangy, crunchy snack you've been waiting for! This easy recipe is perfect for using up summer cucumbers from the garden or the farmers market!

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Ingredients

Servings

1 tsp. coriander seeds
1 1/2 tsp. mustard seeds
1 1/2 tsp. black peppercorns
1 pinch of celery seeds
2 dried bay leaves
8 garlic cloves slightly smashed
1 lb. cucumbers Persian, snacking, or Kirby cucumbers
1 handful fresh dill
2 cups water
2 cups of white vinegar 5% acidity
1 1/2 tbsp. pickling/canning salt

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Instructions

Bring water, vinegar, and pickling salt to a boil, stirring until the salt has dissolved. Set aside.
Divide the coriander seeds, mustard seeds, peppercorns, celery seeds, bay leaves, and garlic cloves equally to your 2 pickling jars. If using one large, 32oz. jar, you can add everything to the jar.
If you are making pickle chips, slice your cucumbers and place them in the jars. If you are making spears, quarter your cucumbers, and then trim them to fit in the jar(s). My spears aren't very long, to make sure there is enough room for the pickling liquid. Nestle the dill all throughout the jar, it looks pretty if you slide some between the glass and the cucumbers, so you can see it through the jar.
Pour the pickling liquid into a liquid measuring cup, then pour it into the jar(s) over the cucumbers and spices, making sure everything is covered in liquid.
Let the pickles sit on the counter and come to room temperature before putting the lids on, then refrigerate.
The pickles are good in a day or two, and will continue to become more flavorful after a week. These pickles should last 1-2 months in the fridge. Excellent on sandwiches, burgers, antipasto platters, and snacking. Enjoy!