I remember this hole-in-the-wall restaurant that I used to love going to ages ago, that would have the tallest and best tasting hamburgers served up these amazing garlic dill pickles on the side. I could have had a plate full of the pickles alone and would have been a very happy girl. Sadly, that restaurant, is no longer in business, but in honor of that great little place, I decided to make a go of it myself.
Bring on the Garlic Dill Pickles!
Making them and aiming to get that flavor, was only slightly tricky. But finally, it all came together for this recipe. Several batches later, if my memory serves me right, this recipe is spot on.
For the flavor and aesthetics, I added fresh dill sprigs plus a bay leaf to each jar. Leaving the bay leaf whole is really ideal, that’s so you don’t have those awkward tiny bits sneaking in and stabbing your mouth. Also adding fresh, whole garlic cloves adds just the right amount of flavor so that it doesn’t over power those pickles (or your friends around you).
You can cut your cucumbers into spears, long thin slices, thick 1 – 2 inch chunks, or those fun little pickle chips that are perfect for topping off your hamburgers (love them on the Best Flippin’ Burger). Yes, of course, you can also leave them whole.
For this recipe, try to get hold of the pickling cucumbers that are about 3 – 4 inches long. I also recommend using 1 pt (16 oz) jars over the quart size, especially if you process them in a water bath. The only time I actually proceed with the hot water bath for canning is when I’m making several large batches to get me through the year, otherwise, I make small batches, no more than 4 pts at a time, stick them in the fridge and eat them within a month or so. Yes, we love our pickles around here.
If you want to know more about the hot water bath for canning and preserving, check out Fresh Preserving.
Can I say, Eat Your Veg, with this one?
- In a saucepan over high heat, bring the Water, Vinegar and Pickling Salt to a boil, stirring occasionally for about 3 - 5 minutes and the salt has fully dissolved. Cool for about 8 - 10 minute.
- In each wide mouth pint jar, first, add the Pickling Spice blend, 3 Garlic Cloves, followed by the Cucumbers sliced the way you prefer or left whole. Down the sides, as you are adding the cucumbers, put in 2 - 3 sprigs of fresh Dill and 1 Bay Leaf.
- Pour the Vinegar mixture over the Cucumbers, leaving a space of about 1/4 inch from the top. Seal with a lid and if proceeding with the hot water bath for canning, do that step now, otherwise place the sealed jars in the refrigerator and try to wait for 2 - 3 days.
Can also add a dried hot chili pepper to each jar for Spicy Garlic Dill Pickles.Keeps for up to 4 - 6 weeks in the fridge without using the hot water bath or up to 6 months with the hot water bath process.You can also use any variety of pickles available, but the bigger they are the less crunchy they tend to be.
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Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.