Homemade Garlic Dill Pickles Recipe

Last Updated on December 16, 2023 by Ellen Christian

Store-bought pickles are full of preservatives, and they don’t taste as good as homemade. That’s why these homemade garlic dill pickles are a favorite!

Homemade Garlic Dill Pickles

Pickling is a great way to save money on food while making it tasty and fun. Making your own pickles means you can control the ingredients that go into them, so you know exactly what’s in there. You can also make them with whatever flavors you like best!

This recipe for garlic dill pickles will give you the perfect combination of tangy, salty, and garlicky goodness without any extra junk or additives. The recipe makes about 2 quarts worth of deliciousness, which should last for quite some time in your fridge (if not longer).

Tools / equipment needed

• Canning jars with lids and rims
• Canner with lid and a rack
• Canning tongs
• Funnel

Ingredients

• 2 ½ cups water
• 1 ⅓ cups white vinegar
• ½ cup canning salt
• 2 tablespoons sugar (if not using sugar, reduce the salt to ¼ cup)
• 2 pounds salad or mini cucumbers, halved lengthwise
• 4 dill sprigs
• 4 garlic cloves, peeled and smashed

Tips for making pickles

Make sure you are only using fruits and veggies in season, so they will be at their peak of freshness when canned or preserved. You’ll be preserving the flavor of your garden, and having something to eat all year long!

If you want crunchy dill pickles, you need to start with the crispest cucumbers. 

If you aren’t a farmer, there are still many great resources for fruits and veggies in season! Make sure to keep an eye out at the grocery store during seasonal bumper crops. If you can get local produce that is in peak flavor, it will be much more delicious than foods from halfway across the world.

Inspect your fresh produce and then wash the fruits and veggies by rinsing them in clean water to remove excess dirt. Prepare your jars, lids, and rings by cleaning and sterilizing them to prevent any contamination from occurring later on when canning.

After your jars are completely processed, you’re ready to enjoy all of the fruits and veggies that you canned! Just be sure to properly store your jars of food in a cool, dry place. If the seal is still intact after any kind of jarring, it should keep for up to one year. This gives you plenty of time to enjoy your homemade garlic dill pickles.

Recipe variations

To change up the taste of this recipe a little bit, you can always add one of these to the jar while you’re making them.

• Serrano peppers
• Jalapeno peppers
• Black peppercorns
• Pickling spices

More pickle recipes

• Easy pickled asparagus
• Pickled beets with honey
• Sweet cucumber sandwich pickles
• Keto red pickled onions

Steps to make the pickles

1. In a medium pot, bring the water, vinegar, and salt to a boil. Boil for 5 to 10 minutes. Remove from heat and allow to cool slightly.
2. Warm the quart jars by filling with hot water and then remove the water.
3. Place two dill springs and two garlic cloves in each jar.
4. Pack the cucumbers into the quart jars, leaving ½ inch between the top of the cucumbers and the rim of the jar.
5. Carefully pour the warm vinegar into the jars, covering the cucumbers but leaving space. Do not fill the jars to the rim with the vinegar mixture.
6. Using a bamboo skewer or by tapping, remove air bubbles from the jar. Wipe the rims of the jars and attach the lids and bands.
7. Settle the jars in a standing position in a large stockpot or canner. Cover completely with water. Put the stockpot over medium heat and bring to a boil. Cook the jars for 15 minutes.
8. Using silicone tongs or a jar lifter, remove jars from the stockpot and place them on a towel to cool completely before storing. The lids may pop as the jars cool.
9. If the lids do not seal completely, place the jars in the refrigerator and eat within one week.

This is one of my all-time favorite canning recipe books. I highly recommend it.