Description
Crunchy Garlic Dill Pickles are classic homemade pickles that combine the tangy zip of vinegar with the warmth of garlic and the aromatic bite of dill seed. These pickles boast a crisp texture and a fresh dill flavor, perfect for sandwich toppings, snacks, or adding a burst of zest to any meal. The recipe includes a straightforward canning process to preserve the pickles, ensuring a delicious, shelf-stable treat that can be enjoyed for months.
Ingredients
Scale
Brine Ingredients
- 1/2 cup canning salt
- 4 1/2 cups white vinegar
- 8 cups water
Pickling Ingredients
- 6 teaspoons minced garlic
- 5 tablespoons dill seed (not dill weed)
- 18–20 pickling cucumbers (enough to fill six pint canning jars, depending on size)
Instructions
- Preheat and Prepare Jars: Preheat your oven to 250°F (120°C). Wash canning jars in hot, soapy water to clean thoroughly. Place the clean jars upside down on a tea towel-lined baking sheet with edges and keep them hot in the oven.
- Prepare Lids and Rings: Place flat lid seals and rings in a small bowl filled with very hot water to soften the rubber seals while you prepare the cucumbers and jars.
- Prepare Cucumbers: Wash the cucumbers, slice off the stem and blossom ends of each cucumber and discard. Cut them into desired shapes, such as spears, chips, or lengthwise sandwich slices.
- Fill Jars: Carefully pack cucumber slices into the hot jars, using canning tongs to handle the jars safely. Add 1 teaspoon of minced garlic and approximately 3/4 tablespoon of dill seeds to each jar. Keep the jars hot in the oven between filling each one.
- Prepare Brine: In a large saucepan, combine vinegar, canning salt, and water. Heat the mixture to a rolling boil, stirring until the salt dissolves completely.
- Warm Lids and Rings: While the brine heats, pour almost boiling plain water (not the brine) over the lids and rings and let them soak for 5 minutes to make the seals pliable.
- Fill Jars with Brine: Remove a jar from the oven using tongs and place it on a tea towel to prevent breakage. Pour the boiling brine into the jar, leaving about 1/2 inch headspace. Remove air bubbles by sliding a plastic knife or canning tool along the sides of the jar; add more brine if necessary to cover the cucumbers fully.
- Seal Jars: Wipe the jar rims with a clean, dry towel to ensure they’re free of brine or debris. Place the warmed flat lid on the jar, then screw on the ring to finger tight. Immediately invert the jar onto the towel and let it sit for 5 minutes before turning it upright again. Listen for the ‘clicking’ sound to confirm the jars have sealed properly.
- Optional Water Bath Canning: For longer storage, after sealing, place the jars in a water bath canner and process for 15 minutes following USDA guidelines and your canner’s manufacturer instructions.
- Cool and Store: Allow jars to cool completely on the tea towel, listening for seals as they cool. Store sealed jars in a cool, dark pantry for two weeks to let the flavors mature. Once ready, refrigerate after opening and enjoy your homemade crunchy garlic dill pickles!
Notes
- Use dill seeds, not dill weed, for authentic dill flavor.
- Ensure all jars and tools are sterilized and kept hot to prevent breakage during filling.
- Always leave 1/2 inch headspace in jars when filling to allow for expansion during processing.
- Remove air bubbles carefully to avoid spoilage.
- Label jars with the packing date and the date pickles will be ready.
- If you do not water bath can, store the pickles in the refrigerator and consume within a few weeks.
- To maintain crispness, use fresh pickling cucumbers and follow recommended sterilization and cooling steps carefully.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Pickles, Preserves
- Method: Canning, Boiling, Water Bath
- Cuisine: American
Nutrition
- Serving Size: 1 pickle spear (approx. 30g)
- Calories: 10
- Sugar: 1g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 0.3g
- Cholesterol: 0mg
Keywords: garlic dill pickles, homemade pickles, pickling cucumbers, crunchy pickles, canning pickles, dill seed pickles, refrigerator pickles
