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
- 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!
Don't forget to check out my Amazon storefront for some of my favorite products!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Garlic Dill Pickle Recipe
As an Amazon Associate I earn from qualifying purchases.
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.
- Due to updated safety recommendations, to ensure your pickles are sealed in a safe manner, I highly recommend a hot water bath (180 degrees) for 15 minutes.
Monique Smith says
I have 2 questions. #1 Should the jars be turned upside down, after pouring the hot liquid and placing the lids?
#2 I used to can many years ago, learned from my mom. I started recently canning again, my recollection, I canned many other things using this hot pack method, do you can other things, as well? If so, what other things do you can using this method?
I guess that was 3 questions
Shelby Law Ruttan says
Hi Monique, thank you for your questions! I have never turned the jars upside down. I know some people do this, but have never found it necessary. I have canned other items using the hot pack method, however, they aren't on this website, they are on my other website, honeybunchhunts dot com. I have a hot pack salsa recipe and dilly beans. I also have some hot water bath canning. Feel free to email me if you have other questions. Thanks! Shelby
Carrie says
At what stage of the dill do you use? I’ll always confused by that
Shelby Law Ruttan says
Hi Carrie, I usually use the head of the dill after it has flowered. If you look closely at the jar of pickles in my photos you will see little yellow flowers you can still use the heads of dill up to a few weeks after it has flowered although it will begin to go to seed after it flowers. If you are growing dill, it will come back in the next year if it goes to seed.
Karen says
I tried these pickles and loved the flavor. I followed the recipe and my jars all sealed, so I put them downstairs with the other canned goods. BUT then weeks later I checked them and some of them were unsealed. I put those in the fridge and checked the remaining jars frequently. Eventually all came unsealed. What happened??? What did I do wrong? Recently I attended a local seminar on canning and their advice from the “expert” was that the pickles always had to be processed in a boiling water canner for at least 10 minutes. Wow, am I confused. Your take?
Thanks.
Shelby Law Ruttan says
Hi Karen, Unfortunately I cannot tell you what happened with the canning process for you since I was not there, but I can give you questions and ideas that could have caused this to happen. This is a method my family has used since I can remember and the same method I have used (and I am 60 years old!). As times change, recommendations have changed and out of safety concerns I recommend a hot water bath as recommended by the cooperative extension. Cucumbers are low acid and you are adding a high acid, boiling hot solution. Personally I do not do the hot water bath, but I recommend doing so if you are concerned about safety and are new to canning. I cannot say why your jars that did seal became unsealed. My only thought about a sealed jar not staying sealed without being in your home with you to do the process with you would be was the vinegar solution boiling hot?, Is temperature of where the storage room is was too warm? They need to be in a cool dry spot. Or,perhaps the jar top still had a cloth fiber or food fiber still on it causing an air bubble that would release air from the jar causing it to unseal.
Cienna Degele says
How long do the pickles need to be in the brine before eating?
Shelby Law Ruttan says
I would wait at least 3 weeks. Sorry for the delayed response. I have been away from home with no computer access.
Amanda says
Super tasty crunchy pickles. This will be my go to recipe!
Linette Mae Lashly says
Love it thank you so much. Basic and easy.
Amy says
Hi can these be waterbathed? If so how long. Thanks
Shelby Law Ruttan says
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 says
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 says
Yes, the brine ratio is correct for this recipe. Thanks for checking!
Ella says
Can I use white vinegar instead of cider?
Shelby Law Ruttan says
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 says
My first time canning & my 2nd batch of these. Easy to do & they taste so good!
Shelby Law Ruttan says
Hi Graham, thank you so much for coming back to rate this recipe! I'm happy you enjoy them 🙂 Shelby
Pat l says
I know it must be a typo, it says makes 47 quarts. I would like to make no more than 4.
Shelby Law Ruttan says
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 says
so if it seals then they are shelf stable till the jar is open?
Shelby Law Ruttan says
Yes, they are shelf stable as long as they have sealed and the jar has not been opened.
Pam says
Question... hot jars and hot liquid is considered open kettle canning right? As long as they seal they are shelf stable and don't need to be refrigerated right?
Shelby Law Ruttan says
You still need to process in the canner and yes, they can be stored on the shelf and not refrigerated.
Irma says
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 says
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