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!
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!
Tried this recipe?Let us know how it was!