Garlic Dill Pickles
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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I love to eat an assortment of pickles all year long, but seriously, aren’t cold, crunchy Garlic Dill Pickles the best thing ever during summer?
Ok, well maybe they would tie with a glass of ice-cold lemonade or a Jalapeno Paloma Cocktail, but they’re up there.
Fun Fact: if you got a sneak peek into my refrigerator, you would discover jars and jars of homemade pickles take up the top shelf in my fridge. I probably have about 4-5 different types of pickles hanging out at any given time!
These new garlicky pickles don’t disappoint! They’re exploding with an exquisite, herbaceous flavor from the fresh dill, seasonings, and of course, plenty of garlic!
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Ingredients needed to make this recipe (scroll down to recipe card for complete recipe):
- Cucumbers (Persian, snacking, or Kirby)
- Garlic cloves
- Fresh dill
- Spices (coriander seeds, black peppercorns, mustard seeds, celery seed)
- Pickling/Canning salt
- Water
- White vinegar
My Habanero Garlic Pickles (pictured below) are such a hit with people that like spicy food, I realized I also needed to have a recipe on the blog for a delicious garlicky dill pickle.
Pickle spears have a tendency to want to pop up out of the pickling liquid.
To avoid this, make sure they are packed tightly in the jar so there is no room for them to pop up, or use a pickling weight to ensure they are fully immersed in pickling liquid.
Once they pop out of the liquid and are exposed to air, they’ll go bad, and no one wants to ruin a batch of delicious pickles!
You can make both pickle chips and spears with this recipe.
- Adding the pickle chips to sandwiches and burgers is probably my favorite way to eat them – the crisp, tangy, freshness they add is just irreplaceable!
- The spears are wonderful chopped up in Dill Pickle Tuna Salad (shown below), or as a side to your favorite sandwich. Honestly, they’re so good, I just eat them out of the jar!
Make sure you bring a jar of these Garlic Dill Pickles to your next BBQ or summer potluck, they’ll be the perfect addition!
Plus, they’re so pretty, they would make a great gift for any pickle lover you might know!
What kind of cucumbers are best for making pickles?
I use Persian, “snacking”, or Kirby cucumbers for the majority of my pickles.
They have thinner, non-waxy skins, plus, they have less seeds and water than traditional slicing cucumbers, so they’ll stay crunchier longer.
How long are these pickles good for?
When using best practices, these pickles should last 1-2 months in the fridge.
My Quick Pickle Cookbook: 10 Easy Recipes + Bonus Pickling Guide (pictured below) is an eBook filled with 10 delicious pickle recipes all in one convenient location! It includes a bonus pickling guide to help you get started!
Looking for more pickle recipes? Here are some favorites:
- Italian Pickled Vegetables (Giardiniera)
- Pickled Mexican Hot Carrots (shown below)
- Middle Eastern Pickled Turnips
- Pickled Hot Banana Peppers & Onions
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NOTES:
- Need pickle jars? To make spears, I like these large, wide mouth jars. To make pickle chips, I like a smaller jar. You can get them HERE from Amazon.
- I like to use fresh dill as dried dill won’t provide the same flavor.
Garlic Dill Pickles
Equipment
- 2 16 oz. canning jars or a 32. oz canning jar
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 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
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!
Did you make this recipe? Let me know in the comments below! ♥
I also have a fun Facebook group for us foodies to share recipes and talk about food. I’d love to have you! Request to join HERE. Cheers!
Flavorful Eats is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Tangy, flavorful, and absolutely delicious! I love these for parties and BBQs.
This recipe looks fantastic! My family are all huge refrigerator pickle fans and I plant several pickling cucumbers each summer. I might not wait until summer before trying this one though…it’s making my mouth water in April!
This taste was exactly what I was looking for. Reminds me my mom’s pickles. Thank you so much for sharing the recipe!!!
Thank you so much! What a compliment!
Can Boston cucumbers be used?
Yes, those are pickling cucumbers. Perfect! Enjoy :)
Thank you!
Made two yesterday. The spices were just the thing.
Can I re-use the pickling liquid for another jar of pickles (just add more sliced cucumbers to the brine to make more pickles)?
While some people do, I do not recommend it. Research says that the vegetables release water into the brine, which dilutes the vinegar-to-water ratio, making them unsafe to eat.
Absolutely wonderful!! Totally recommend!!
Thank you so much! I appreciate your review!
I have not made this recipe yet. What are your thoughts on processing these pickels in a water bath canner if making more then 2 jars?
Hi Ellen! I do not make water bathed pickles, I only make refrigerator brined pickles, so I can’t attest to it. Sorry!
Put them on cheese burgers delicious and crunchy
Absolutely amazing pickles!
Thank you! So glad you liked them!