These easy garlic and dill pickles are very simple to make. The garlic and dill pickles can be refrigerated or canned, making it versatile. With minimal ingredients of dill, garlic, salt, apple cider vinegar, water and cucumbers, this recipe will be a must have in your home.
It is Summertime and the garden produce is in full swing! Cucumbers are coming on and being prepared for pickling. Fermenting vegetables is a good way to preserve and is also quite simple. This garlic and dill pickle recipe will be a part of your Summer preservation regiment year after year.
What you will need
Equipment
4 pint jars ~ Wide mouth or regular will work. Just make sure you have the lids and rings for whatever you choose.
4 lids – I like the brand ForJars
4 rings
Cutting board
Knife
Measuring Cup
Measuring Spoon ~ 1 TBS
Medium size pot to boil vinegar, water and salt brine together
Hot Water Bath or large stock pot ~ if planning to can the pickles
Jar Lifter ~ if canning pickles
Ingredients
Cucumbers ~ 8-10 small pickling size cucumbers.
Dill ~ Fresh is best.
Garlic ~ 2 cloves for each jar.
Salt ~ A high quality salt is a must. Redmond Real Salt is my favorite.
Apple Cider Vinegar ~ Another high quality ingredient. Azure standard has several good options for quality vinegars.
Water ~ Preferrably filtered water for better tasting pickles.
How to make easy garlic & dill pickles
Prepare the jars by sterilizing them in hot soapy water. Rinse them well and set aside.
In a medium size pot stir together the apple cider vinegar, water and salt. Bring to a boil and then turn down to a simmer.
While the brine simmers, wash the cucumbers thoroughly and cut off about a quarter inch on each end. Slice the cucumbers length wise in half and again in half. You will get about 4-6 spears from each cucumber.
Peel the garlic cloves and slightly crush. This will release the juices and flavor into the brine once added to the jars.
Pack the cucumber spears into the jars along with the two garlic cloves and several fresh pieces of dill.
Pour the vinegar, salt and water brine over the cucumbers giving about a half inch space from the rim of the jar.
Put on lids and rings and let cool. After jars are cool refrigerate. Let the pickles ferment for several days before opening and enjoying!
If canning:
While the brine is simmering, start a large stock pot or hot water bath to boiling. Continue the process up through putting the lids and rings on.
Once the water is boiling add the jars with a jar lifter and water bath for 15 minutes.
Remove the jars with the jar lifter and let rest on a towel or cutting board for 24 hours.
Store sealed pickles on a shelf for a year to 18 months.
If you enjoy this recipe and have tried it at home, please come back and give it a 5 star!
Other Summer Recipes to try!
Easy Garlic and Dill Pickles
Equipment
- 4 Pint mason jars regular or wide mouth
- 4 Canning lids
- 4 Canning rings
- cutting board
- knife
- measuring cups
- measuring spoons
- Medium Size pot for boiling the vinegar, water and salt brine
- Hot water bath if planning to can pickles
- Jar Lifter if planning to can pickles
Ingredients
- 8-10 Cucumbers pickling cucumbers
- 8 Garlic cloves 2 garlic cloves per jar
- Fresh Dill A few sprigs per jar
- 2 TBS Salt A high quality salt like Redmond's Real salt
- 2 cups Apple Cider Vinegar A good quality organic brand is what I prefer.
- 2 cups Water filtered tastes best
Instructions
- Prepare the jars by sterilizing them in hot soapy water. Rinse them well and set aside.
- In a medium size pot stir together the apple cider vinegar, water and salt. Bring to a boil and then turn down to a simmer.
- While the brine simmers, wash the cucumbers thoroughly and cut off about a quarter inch on each end. Slice the cucumbers length wise in half and again in half. You will get about 4-6 spears from each cucumber.
- Peel the garlic cloves and slightly crush. This will release the juices and flavor into the brine once added to the jars.
- Pack the cucumber spears into the jars along with the two garlic cloves and several fresh pieces of dill.
- Pour the vinegar, salt and water brine over the cucumbers giving about a half inch space from the rim of the jar.
- Put on lids and rings and let cool. After jars are cool refrigerate. Let the pickles ferment for several days before opening and enjoying!
Canning Instructions
- While the brine is simmering, start a large stock pot or hot water bath to boiling. Continue the process up through putting the lids and rings on.
- Once the water is boiling add the jars with a jar lifter and water bath for 15 minutes.
- Remove the jars with the jar lifter and let rest on a towel or cutting board for 24 hours.
- Store sealed pickles on a pantry shelf for a year to 18 months.
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