Garlic Dill Pickle Recipe

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4.14 from 112 votes

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

Course Condiments

Cuisine American

Keyword Garlic Dill Pickle Recipe, Garlic Dill Pickles

Prep Time 20

Total Time 20

Servings

Calories 8kcal

Author Shelby Law Ruttan

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.

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