This Garlic Dill Pickles recipe makes crisp, garlicky, and delicious pickles! Made with fresh cucumbers, fresh dill heads, and whole garlic cloves, these hot pack recipe is super easy to make and there is not need for a hot water bath canner.
Hot packing pickles is the best way to make this canning recipe. There is no need for a lot of special equipment, and you have have fresh homemade pickles in the pantry instead of grocery store bought.
❤️ Why you'll love it
✔️ Homemade dill pickles are always better than store bought.
✔️ The end result us a crisp pickle with the perfect amount of garlic, dill and vinegar flavors.
✔️ Pickled garlic is as delicious as the pickles themselves!
🥘 Ingredients
Pickling cucumbers, pick small kirby cucumbers. These have a thicker skin and can stand up to the hot pickling liquid.
Cider vinegar, this is used for flavor and as a preserving agent.
Canning salt (also known as pickling salt) is made specifically for pickling.
Fresh garlic cloves
Fresh dill heads
🔪 Instructions
- Soak the cucumbers in ice cold water 3-4 hours.
- Fill a large pan with water and bring it to a boil. Add the canning jars and lids to sterilize.
- In a large saucepan, bring the water, apple cider vinegar, and salt to a full boil. Reduce the heat to low to keep it hot.
- Remove one hot jar from the pan with tongs and place on towel lined counter top.
- Place the garlic and dill in the hot jar and pack with prepared cucumbers until tightly packed.
- Pour the hot brine solution over cucumbers. Slide a thin rubber spatula into the pickle jar to release any air bubbles. Using clean towel blot any liquid that may be on the lip of the pickle jar.
- Place the sterilized sealing lid on the jar and seal with screw cap. Repeat the process with the remaining jars.
- Place the hot pickle jars on a towel. When done, cover the pickles with another towel to prevent air circulating around them until completely cool.
- Be sure all lids have sealed. Any jars that did not seal will need to be refrigerated.
🥄 Equipment
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- Norpro Canning Essentials Boxed Set, 6 Piece Set
- Pickling Salt
- Large Stock Pot (4 quart sized)
- Large roasting pan
🥫Storage
Store sealed jars in a dark cool room, preferably a pantry or basement shelf.
📖 Variations
- In a pinch, substitute dill seed for fresh dill. I highly recommend finding fresh dill if at all possible.
- Add ¼ - ½ teaspoon red pepper flakes for a spicy dill pickle.
💭 Tips
- Because they are high in acid, garlic dill pickles do not need to be processed in a canner. Using a hot water bath to sterilize the jars and pouring hot vinegar mixture over top is sufficient.
- There are two types of canning jars, small or wide mouth. Many people like to use the wide mouth jars to accommodate pickles. I prefer the small (regular) mouth jar. There is no difference between the sizes other than the diameter of the jar.
- This recipe is not a refrigerator pickle. Meaning, it does not need to be refrigerated unless the jar is opened. However, if your jar doesn't seal, then the pickles should be stored in the refrigerator.
- If you want to make these pickles without the hot water bath, you will need to be sure to store the pickles in the refrigerator. Just skip the heating of the canning jars and lids.
- When the jar seals, you will hear it pop. The center of the lid will be depressed. If you place your finger in the center of the lid and the lid stays intact when released, your jar is sealed. If you are able to press the center down and hear it click, the jar is not sealed.
🙋 FAQ's
While you can do this, I personally don't recommend it. I have had pickles and garlic seem discolored when I have substituted. I recommend buying pickling salt and using it.
Can you substitute white vinegar for cider vinegar?
📚 Related Recipes
My favorite recipe for Nanny's 7 Day Sweet Pickles
🍽 Serve with...
Serve homemade garlic dill pickles as part of a relish tray, in or as a side to sandwiches and subs.
🏫 The last word
Canning pickles is a family tradition and making your own garlic dill pickles is so satisfying. It is a super easy recipe for canning pickles. This particular canning recipe makes about 7 quart jars of pickles and was handed down from my dad's sister and is my favorite recipe.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
Garlic Dill Pickle Recipe
Ingredients
- 14 pounds pickling cucumbers
- 2 quarts water
- 2 cups cider vinegar
- ½ cup canning or kosher salt
- 4 garlic cloves per jar
- 1 large head of fresh dill per jar
Instructions
- Soak the cucumbers in ice cold water 3-4 hours.
- Fill a large pan with water and bring it to a boil. Add the canning jars and lids to sterilize.
- In a large saucepan, bring the water, apple cider vinegar, and salt to a full boil. Reduce the heat to low to keep it hot.
- Remove one hot jar from the pan with tongs and place on towel lined counter top.
- Place the garlic and dill in the hot jar and pack with prepared cucumbers until tightly packed.
- Pour the hot brine solution over cucumbers. Slide a thin rubber spatula into the pickle jar to release any air bubbles. Using clean towel blot any liquid that may be on the lip of the pickle jar.
- Place the sterilized sealing lid on the jar and seal with screw cap. Repeat the process with the remaining jars.
- Place the hot pickle jars on a towel. When done, cover the pickles with another towel to prevent air circulating around them until completely cool.
- Be sure all lids have sealed. Any jars that did not seal will need to be refrigerated.
Linette Mae Lashly
Love it thank you so much. Basic and easy.
Amy
Hi can these be waterbathed? If so how long. Thanks
Shelby Law Ruttan
Hi Amy, this recipe is high enough in acid it does not need to be put in a hot water bath. These are hot packed in hot sterilized jars and lids. The jars will seal as they cool down with no need to process in a canner.
jonesy
Is the brine really 2 quarts of water to 2 cups of vinegar? Other recipes I've used have been 1-1 ratio.
Shelby Law Ruttan
Yes, the brine ratio is correct for this recipe. Thanks for checking!
Ella
Can I use white vinegar instead of cider?
Shelby Law Ruttan
Hi Ella, Yes, you can use white vinegar instead of cider vinegar. The only real difference between the two is the flavor. Both vinegars provide that tartness that is looked for in pickling. Cider vinegar lends a little sweeter flavor (although not enough to make this a sweet pickle) and will make the pickles a little darker in color. It's pretty much a matter of preference here.
Graham
My first time canning & my 2nd batch of these. Easy to do & they taste so good!
Shelby Law Ruttan
Hi Graham, thank you so much for coming back to rate this recipe! I'm happy you enjoy them 🙂 Shelby
Pat l
I know it must be a typo, it says makes 47 quarts. I would like to make no more than 4.
Shelby Law Ruttan
Hi Pat, you are correct. When I changed recipe cards out it was supposed to say 4-6 quarts and it converted. I have corrected this. The amount of brine will depend on how tightly you pack the jars. Leftover brine can be stored until you are ready to make another batch (if there is any). Good luck!
Michele
so if it seals then they are shelf stable till the jar is open?
Shelby Law Ruttan
Yes, they are shelf stable as long as they have sealed and the jar has not been opened.
Irma
How long should I wait before eating them? Mind have been sitting in the fridge for a week but I can't wait any more 😆
Shelby Law Ruttan
Hi Irma, I usually wait two weeks. Since you are storing them in the fridge, it's ok to open them and try them to see if they are ready. If not, just let them set a little longer. Enjoy! ˜Shelby