Garlic Dill Pickles

Name: Garlic Dill Pickles
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 3 quarts
Ingredients: 15 garlic cloves, peeled and halved, divided; 15 fresh dill heads; 4 pounds small pickling cucumbers (3 to 4 inches long); 6 cups water; 4-1/2 cups white vinegar; 6 tablespoons canning salt; 3/4 teaspoon crushed red pepper flakes

Total Time Prep: 40 min. Process: 15 min.

Yield 3 quarts

Test Kitchen Approved

If you’re new to canning, learn how to preserve cucumbers with our garlic dill pickle recipe. Fresh dill, garlic and crushed red pepper flakes add a punch of flavor to regular pickles.

Ingredients

15 garlic cloves, peeled and halved, divided
15 fresh dill heads
4 pounds small pickling cucumbers (3 to 4 inches long)
6 cups water
4-1/2 cups white vinegar
6 tablespoons canning salt
3/4 teaspoon crushed red pepper flakes

Directions

Place five garlic clove halves and five dill heads in each of three hot 1-quart jars. Pack cucumbers into jars to within 1/2 in. of the top.
In a large saucepan, bring water, vinegar, salt and pepper flakes to a boil. Carefully ladle hot liquid over cucumbers, leaving 1/2-in. headspace. Add remaining five garlic clove halves to each jar. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts

1 pickle: 9 calories, 0 fat (0 saturated fat), 0 cholesterol, 607mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 0 protein.

When I was raising my big family, I'd make this garlic dill pickle recipe toward the end of the growing season for winter's keeping. Crushed red pepper flakes gives the pickles a bit of bite.— Lily Julow, Lawrenceville, Georgia

Recipe Creator