Dessertscreativecanning5.0
Garlic Dill Pickles
Crisp, garlicky dill pickles made with a two-day brining process for maximum crunch. A bold, no-sugar classic packed with garlic, dill, and mustard seed.
👥 56 Servings⏱️ Prep & Cook: 24h 30m⏳ Prep: 24h🔥 Cook: 20 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
📝 Preparation Steps
1
Day 1
2
Scrub cucumbers, trim ends, prick with fork. Layer with salt in a bowl. Cover with cold water by 1 inch. Weigh down and soak 12–⏱️ 24 hours at cool room temp.
water7 cups
3
Day 2
4
Drain and rinse cucumbers. In a pot, combine vinegar, water, and salt. Bring to a boil and simmer.
water7 cups
5
Pack quart jars with 2 sliced garlic cloves and one dill head, then fill halfway with cucumbers before repeating with 2 more garlic cloves and another dill head. Finish filling with cucumbers and then top with 1 tsp of mustard seeds. For pint jars, just use a total of 2 garlic cloves and 1 dill head, along with 1/2 tsp mustard seeds.
garlic cloves (sliced (4 per quart, 2 per pint))28 clovesmustard seed (1 tsp per quart, ½ tsp per pint)7 tsp
6
Pour hot brine over cucumbers, leaving ½ inch headspace. Remove air bubbles, wipe rims, seal with canning lids.
7
Process jars in a waterbath canner for ⏱️ 10 minutes for pints, 15 for quarts. Adjust for altitude, see notes.
8
Let jars cool undisturbed 12–⏱️ 24 hours. Check seals, label, and store for up to 18 months. Best after a few weeks in the brine.
Nutrition Facts
calories
18 kcal
fat Content
0.2 g
serving Size
1 serving
fiber Content
1 g
sugar Content
1 g
sodium Content
128 mg
protein Content
1 g
carbohydrate Content
2 g
saturated Fat Content
0.02 g
unsaturated Fat Content
0.14 g
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