Description
Crunchy, tangy, and packed with garlicky goodness, these Garlic Dill Pickles are a must-try for pickle lovers! This easy homemade recipe delivers that classic deli-style flavor without any complicated steps. Perfect for snacking, burgers, or sandwiches, these pickles will quickly become a household favorite!
Ingredients
- Pickling cucumbers (6–8 small, or 4–5 medium)
- Fresh dill (1 large bunch)
- Garlic cloves (4–6, smashed)
- White vinegar (1 ½ cups)
- Water (1 ½ cups)
- Kosher salt (2 tablespoons)
- Sugar (1 teaspoon, optional)
- Whole black peppercorns (1 teaspoon)
- Mustard seeds (1 teaspoon)
- Red pepper flakes (½ teaspoon, optional for heat)
Instructions
1. Prepare the Cucumbers
Wash the cucumbers and slice them into spears or rounds, or leave them whole for extra crunch.
2. Pack the Jars
Divide the garlic cloves, fresh dill, peppercorns, mustard seeds, and red pepper flakes (if using) evenly between the jars. Pack the cucumbers tightly inside.
3. Make the Brine
In a small saucepan, combine water, vinegar, salt, and sugar (if using). Bring to a boil, stirring to dissolve the salt. Remove from heat and let cool slightly.
4. Pour the Brine
Carefully pour the hot brine into the jars, ensuring the cucumbers are fully submerged. Leave a little space at the top.
5. Seal & Refrigerate
Seal the jars tightly and let them cool to room temperature. Refrigerate for at least 24 hours before enjoying (for best flavor, wait 48 hours).
6. Enjoy!
Once pickled, these crisp and tangy pickles are ready to enjoy!
Notes
- Refrigerate: These pickles last up to 2 months in the fridge.
- Canning Option: For longer storage, process the jars in a water bath for 10 minutes.
- Prep Time: 10 minutes
- Pickling Time: 24 hours (best after 48 hours)
- Cuisine: American