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?
Enjoy!
Garlic Dill Pickles
Ingredients
- 2 cups Water
- 1 cup White Vinegar (can use white wine vinegar)
- 1/4 cup Pickling Salt
- 2 tsp per pint jar of Pickling Spice Blend
- 3 Garlic Cloves per jar.
- 2 - 3 sprigs fresh Dill per jar
- 1 Bay Leaf per jar
- 10 - 12 small (3 - 4 inches long) Pickling Cucumbers, sliced to your preference or left whole
Instructions
- 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.
Enjoy!
Notes
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.
Libby says
July 19, 2016 at 10:59 amThis looks like a great recipe and I will be making this weekend. Can you also freeze this instead of canning?
Little Figgy Food says
July 19, 2016 at 12:30 pmHi Libby! I hope you enjoy them…I’ve never tried freezing them, they don’t last long here. If you do, be mindful that they will only last about a week after defrosting. So maybe try it in small batches. Let me know if you and how they turn out. 🙂
Becky says
February 2, 2018 at 11:43 amMan, is it really that easy? Why have I never done this before? I could eat pickles with every meal! Thanks for the recipe!
Little Figgy Food says
February 5, 2018 at 9:07 amThey are ridiculously easy to make, hope you get a chance to try making them soon!
Lauren says
February 3, 2018 at 11:00 pmYes to all the pickles! Homemade pickles are one of my favorite summertime treats. I’ve never actually made them at home, but last summer we grew a ton of cucumbers. I’ll have to give this a go if we have the same luck this summer!
Little Figgy Food says
February 5, 2018 at 9:09 amIf you grow your own cucumbers, then you should enjoy making these pickles! Here’s to a brilliant harvest this summer!
Jennifer says
February 4, 2018 at 11:25 amI love homemade pickles and these look so good! I really like how easy they are to make as well!
Little Figgy Food says
February 5, 2018 at 9:10 amThank you Jennifer, hope you get a chance to make your own soon!
Sues says
February 4, 2018 at 7:45 pmThese photos are gorgeous! And I totally need to try this 🙂
Little Figgy Food says
February 5, 2018 at 9:10 amThank you so much, hope you get an opportunity to make your own soon!
Sara says
February 4, 2018 at 9:49 pmThis looks incredibly tasty! I can’t wait to try your recipe! I have never made homemade pickles before!
Little Figgy Food says
February 5, 2018 at 9:11 amHope you enjoy them Sara! Thank you 🙂
Shannon says
February 4, 2018 at 11:37 pmThis looks like a great recipe! And they look so pretty in the jars with the fresh dill, bay leaf and spices. I think it could be a really fun and unique gift for anyone who loves pickles.
Little Figgy Food says
February 5, 2018 at 9:12 amThank you Shannon! And yes, they do make brilliant gifts as well!
Maryea | Happy Healthy Mama says
February 5, 2018 at 6:53 amI love pickles so so much! I know they are super easy to make at home, but for some reason I don’t do it. Thank you for the inspiration!!
Little Figgy Food says
February 5, 2018 at 9:13 amThank you Maryea! Hope you get a chance to try your hand at making your own soon!
Amelie says
February 5, 2018 at 8:01 amI LOVE making pickled veggies, and this combo sounds amazing. Thanks for this interesting post and recipe.
Little Figgy Food says
February 5, 2018 at 9:14 amThank you Amelie!
prasanna hede says
February 5, 2018 at 9:21 ami love pickled veggies and fruits,these clicks are making me drool!
Little Figgy Food says
February 6, 2018 at 10:33 amAww thank you! 🙂
Kristina says
February 6, 2018 at 1:58 amLoving fermented foods right now!
Little Figgy Food says
February 6, 2018 at 10:34 amOH my, so am I Kristina!
Mackenzie says
February 6, 2018 at 12:50 pmI tried to make pickles myself once, to have a Murphy’s law experience and haven’t been brave enough to try since. This recipe is so simple and manageable that I think this is the one to finally get me to try again! 🙂
Little Figgy Food says
February 6, 2018 at 9:47 pmOh that’s funny, you’ll have to try again, these are worthy of another try!
Camilo says
February 2, 2019 at 12:24 pmThe recipe instructions say add 2-3 sprigs of fresh thyme. Did you mean dill? Thanks for the recipe!
Little Figgy Food says
February 2, 2019 at 1:28 pmOh my … yes, it is supposed to be dill. Thank you for catching that, it’s now updated, and I hope you enjoy!!!