Garlic Dill Pickles
These simple and delicious homemade garlic dill pickles require no canning expertise. Instead, these refrigerator pickles have fabulous taste and great crunch with minimal effort.
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Servings: 5 pint jars
Calories: 10kcal
Ingredients
- 2 pounds small pickling cucumbers
- 1 cup distilled vinegar
- 1/2 cup apple cider vinegar
- 2 1/2 cups water
- 2 tablespoons pickling salt
- 8 large cloves garlic
- 2 tablespoons pickling spices
- 5 stems fresh dill
Instructions
- Wash and dry mason jars and lids thoroughly.
- In a heavy saucepan, heat vinegars, water, and salt. Stir occasionally, and cook until the salt dissolves completely. Once the salt dissolves, remove from the heat and prep your cucumbers.1 cup distilled vinegar, 1/2 cup apple cider vinegar, 2 1/2 cups water, 2 tablespoons pickling salt
- Smash garlic cloves and remove the skins. Distribute the garlic cloves amongst the jars.8 large cloves garlic
- Cut off the ends of the cucumbers. Slice thickly, between a quarter and a half inch. Start adding the cucumbers to your jars. Fill about halfway, then tear off a frond of dill and add to each jar. Finish filling the jars, being sure to pack them in tightly under the neck where it narrows. If you have any leftover cucumber slices, make another smaller jar to finish them off.2 pounds small pickling cucumbers, 5 stems fresh dill
- Pour the brine over the cucumbers. Make sure it covers the cucumbers, but it should not reach the lid. Tap the jars gently on the counter to remove any air. Add brine, if needed.
- Place lids on the jars, but don't tighten. Let cool on your counter. Once fully cooled, tighten lids but leave the jars on your counter at least 12 hours, then refrigerate.Let pickle at least 2 days before eating. Store in your fridge up to a month.
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Notes
- You can also fully process these pickles. Be sure to sterilize your jars and lids before you begin. Follow the instructions to add the brine. Once filled, tighten the lids and process in a hot water bath for five minutes. They'll last for up to a year if you don't open them and several weeks once you do. Canned pickles will be softer and less crunchy than their refrigerator cousins.
- For more tips and tricks, be sure to read the full article above.
Nutrition
Serving: 1g | Calories: 10kcal | Carbohydrates: 1g | Sodium: 42mg
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.