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    Home » Condiments & Sauces

    Garlic Dill Pickles

    Published: Aug 7, 2008 Last updated: Mar 13, 2023 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

    Easy and delicious canning recipe for homemade pickles with a punch of garlic flavor.

    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.

    Garlic Dill Pickle Recipe in quart jars on a red and white towel.

    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

    Pickling Cucumbers soaking in ice cold water with fresh dill in the background.

    🔪 Instructions

    1. Soak the cucumbers in ice cold water 3-4 hours.
    2. Fill a large pan with water and bring it to a boil. Add the canning jars and lids to sterilize.
    3. 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.
    4. Remove one hot jar from the pan with tongs and place on towel lined counter top.
    5. Place the garlic and dill in the hot jar and pack with prepared cucumbers until tightly packed.
    6. 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.
    7. Place the sterilized sealing lid on the jar and seal with screw cap. Repeat the process with the remaining jars.
    8. 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.
    9. Be sure all lids have sealed. Any jars that did not seal will need to be refrigerated.
    Sterilizing the canning jars in lids in a hot water bath.

    🥄 Equipment

    As an Amazon Associate, I earn from qualifying purchases from affiliate links.

    • 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.

    Pouring vinegar into water bath.

    📖 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.
    Fresh cucumbers sliced into quarters.

    🙋 FAQ's

    Can you substitute regular salt for canning salt?

    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?

    Can you substitute white vinegar for cider vinegar?

    Fresh garlic and dill in hot sterilized canning jar.

    📚 Related Recipes

    Bread and Butter Pickles

    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.

    Garlic Dill Pickles in canning jars covered with a red and white towel.

    🏫 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.

    Garlic Dill Pickles

    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

    Shelby Law Ruttan
    Easy and delicious canning recipe for homemade pickles with a punch of garlic flavor.
    4.13 from 111 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 20 minutes mins
    Total Time 20 minutes mins
    Course Condiments
    Cuisine American
    Servings 112
    Calories 8 kcal

    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.

    Notes

    Note:
    This is the canning process for dill pickles that my family has used for years.  While this process always worked for us, due to constant changes in recommendations over the years, with the current recommendation being hot water bath for pickles, I now recommend that you follow the recommendations out of concern for safety and process the pickles in a hot water bath for 15 minutes (for altitudes up to 1000). As always, if your jar does not seal, you should refrigerate rather than store on the shelf.
    Please note that I cannot tell you why your jars didn't seal as I was not there during your canning process. 
    Please read this article on how to pickle safely.
    This recipe produces approximately 7 quarts of pickles.

    Nutrition

    Calories: 8kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 507mgPotassium: 81mgFiber: 1gSugar: 1gVitamin A: 42IUVitamin C: 2mgCalcium: 9mgIron: 1mg
    Keyword Garlic Dill Pickle Recipe, Garlic Dill Pickles
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Carrie

      September 25, 2023 at 12:45 pm

      At what stage of the dill do you use? I’ll always confused by that

      Reply
      • Shelby Law Ruttan

        September 25, 2023 at 1:02 pm

        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.

        Reply
    2. Karen

      September 16, 2023 at 7:25 pm

      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.

      Reply
      • Shelby Law Ruttan

        September 18, 2023 at 9:34 am

        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.

        Reply
    3. Cienna Degele

      August 14, 2023 at 7:34 pm

      How long do the pickles need to be in the brine before eating?

      Reply
      • Shelby Law Ruttan

        August 16, 2023 at 5:14 pm

        I would wait at least 3 weeks. Sorry for the delayed response. I have been away from home with no computer access.

        Reply
    4. Amanda

      May 08, 2023 at 4:29 pm

      5 stars
      Super tasty crunchy pickles. This will be my go to recipe!

      Reply
    5. Linette Mae Lashly

      August 11, 2022 at 12:58 pm

      5 stars
      Love it thank you so much. Basic and easy.

      Reply
    6. Amy

      August 04, 2022 at 4:03 pm

      Hi can these be waterbathed? If so how long. Thanks

      Reply
      • Shelby Law Ruttan

        August 04, 2022 at 4:31 pm

        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.

        Reply
    7. jonesy

      July 11, 2022 at 10:57 am

      Is the brine really 2 quarts of water to 2 cups of vinegar? Other recipes I've used have been 1-1 ratio.

      Reply
      • Shelby Law Ruttan

        July 11, 2022 at 11:23 am

        Yes, the brine ratio is correct for this recipe. Thanks for checking!

        Reply
    8. Ella

      May 15, 2022 at 2:19 pm

      Can I use white vinegar instead of cider?

      Reply
      • Shelby Law Ruttan

        May 16, 2022 at 11:00 am

        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.

        Reply
    9. Graham

      September 07, 2021 at 2:11 pm

      5 stars
      My first time canning & my 2nd batch of these. Easy to do & they taste so good!

      Reply
      • Shelby Law Ruttan

        September 07, 2021 at 2:17 pm

        Hi Graham, thank you so much for coming back to rate this recipe! I'm happy you enjoy them 🙂 Shelby

        Reply
    10. Pat l

      August 01, 2021 at 11:20 am

      I know it must be a typo, it says makes 47 quarts. I would like to make no more than 4.

      Reply
      • Shelby Law Ruttan

        August 02, 2021 at 5:21 am

        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!

        Reply
        • Michele

          August 19, 2021 at 3:27 pm

          so if it seals then they are shelf stable till the jar is open?

        • Shelby Law Ruttan

          August 20, 2021 at 6:19 am

          Yes, they are shelf stable as long as they have sealed and the jar has not been opened.

      • Pam

        July 01, 2023 at 1:57 am

        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?

        Reply
        • Shelby Law Ruttan

          July 01, 2023 at 8:35 am

          You still need to process in the canner and yes, they can be stored on the shelf and not refrigerated.

    11. Irma

      January 18, 2021 at 10:52 pm

      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 😆

      Reply
      • Shelby Law Ruttan

        January 19, 2021 at 5:28 am

        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

        Reply

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