How to Make Garlic Dill Pickles
This Garlic Dill Pickles recipe is ideal to make for all dill pickle lovers, perfect for sharing with friends and family, as an addition to cookouts, picnics, and more.
Ingredients
- 2 cups water
- 1 cup white vinegar can use white wine vinegar
- ¼ cup pickling salt
- 2 tsp per pint jar of pickling spice blend
- 3 garlic cloves per jar.
- 2 - 3 sprigs of 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 minutes.
- 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 to allow them to cure before eating.
Notes
- You can also add 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.
Nutrition
Serving: 1gCalories: 26kcalCarbohydrates: 6gProtein: 1gSodium: 5mgFiber: 1gSugar: 3g
