Garlic Dill Pickles are super easy to make and perfect for snacking, sandwiches, or sharing at a backyard BBQ. Let me show you how I make them from scratch.
Contents
Garlic Dill Pickles Recipe
Garlic dill pickles are a popular variety of pickled cucumbers. They has a distinctive flavor profile with the pungency of garlic and the fresh, herbaceous notes of dill. They are characterized by their briny, salty, and crunchy texture.
Garlic dill pickles add a tangy crunch to many dishes. They’re perfect in sandwiches like Italian subs, Cuban sandwiches, and burgers. They also shine on charcuterie boards alongside prosciutto, salami, and cheeses.
These pickles cut through the richness of barbecue, pulled chicken and pork, and brisket. They can be fried as an appetizer, mixed into deviled eggs or dips.
You can aa this side dish into pasta salads or relishes for picnics and barbecues. The dish pair well with seafood in tartar sauce or in creative dishes like pickle-topped pizza or cocktails like pickle margaritas.
These pickles can be fermented for a tangy, probiotic-rich version or made as quick refrigerator pickles for instant crunch. I’ll make the canning version. Here’s how to make the garlic dill pickles:
Canning Garlic Dill Pickles
Nutrition
Ingredients
- 2 lbs pickling cucumbers (Kirby or other small, firm cucumbers)
- 4 cups water
- 2 cups distilled white vinegar 5% acidity
- 3 tbsp pickling salt do not use table salt
- 8 garlic cloves peeled
- 4 tsp dill seeds or 4 fresh dill sprigs
- 2 tsp black peppercorns
- 1 tsp mustard seeds Optional
- 1 tsp red pepper flakes Optional
Instructions
- Wash cucumbers thoroughly. Cut off both ends (especially the blossom end, which contains softening enzymes). Slice into spears or rounds.
- Wash jars in hot soapy water and sterilize in boiling water for 10 minutes. Keep hot until ready to use. Simmer lids (don’t boil) in hot water.
- Bring water, vinegar, and pickling salt to a boil in a saucepan. Stir to dissolve salt. Keep hot but not boiling after it’s ready.
- Into each hot jar, add 2 garlic cloves, 1 tsp dill seed (or 1 sprig fresh dill), ½ tsp peppercorns, and optional spices.
- Then tightly pack cucumbers vertically or horizontally, leaving ½ inch headspace at the top.
- Pour hot brine over cucumbers, leaving ½ inch headspace. Remove air bubbles with a plastic spatula or bubble remover. Wipe rims clean, apply lids and screw bands to fingertip-tight.
- Place jars in boiling water canner with water covering jars by at least 1 inch. Boil (process) for 10 minutes (adjust for altitude if needed).
- Carefully remove jars and let sit undisturbed for 12–24 hours. Check seals — the lid should not flex when pressed. Label and store in a cool, dark place.
Notes
- Wait 5–7 days before opening for best flavor development.
- Last for 1 year unopened. Refrigerate after opening.
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Variations
Here are several fun and flavorful variations of the Garlic Dill Pickles canning:
- Spicy Garlic Dill Pickles add 1–2 slices of jalapeño or ¼ tsp red pepper flakes per jar.
- Garlic & Onion Pickles includes a few thin slices of yellow or red onion to each jar. It’s great for extra depth and sweetness.
- Veggie Additions use a mix of sliced carrots, cauliflower florets, and green beans instead of cucumbers.
- Lemon Dill Pickles adds 1–2 thin slices of lemon or ½ tsp lemon zest per jar.
- Honey Dill Pickles adds 1 tbsp honey to the brine mixture. It balances the sweetness without overpowering the garlic or dill.
- Herb Garden Pickles replaces dill with a mix of thyme, rosemary, or tarragon.