Go Back
–+ servings
Homemade Garlic Dill Pickles

Crispy Homemade Garlic Dill Pickles with a Zesty Twist

Craft homemade garlic dill pickles with a zesty twist using fresh ingredients for a delightful crunch.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 1 day
Total Time 1 day 40 minutes
Servings: 5 jars
Course: Snacks
Cuisine: American
Calories: 25
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pickles
  • 4-6 pieces Kirby or Persian cucumbers Avoid slicing cucumbers.
  • 6 cloves Garlic Smashed for flavor.
  • 1 cup Fresh dill Roughly chopped.
  • 1 medium White onion Thinly sliced, consider red onion for sharper flavor.
For the Brine
  • 2 cups White distilled vinegar Sharp flavor for brining.
  • 1 cup Apple cider vinegar Adds fruity depth.
  • 3 cups Filtered water Prevents cloudiness.
  • 1/2 cup Pickling salt Essential for clear brine.
  • 2 tbsp Cane sugar Optional, can be substituted.
For the Spices
  • 1 tbsp Mustard seeds Adds mild spice.
  • 1 tbsp Black peppercorns Enhances flavor depth.
  • 1 tsp Coriander seeds Adds complexity.
  • 1 tsp Red pepper flakes Adds heat.

Equipment

  • pint jars
  • Medium-sized pot

Method
 

Step-by-Step Instructions
  1. Begin by thoroughly washing the cucumbers to remove any dirt. Slice off about 1/16th inch from the blossom end.
  2. In five pint jars, evenly distribute the smashed garlic, chopped fresh dill, and thin slices of onion. Pack the cucumbers tightly, leaving about 1/2 inch of headspace.
  3. Combine vinegar, water, pickling salt, and sugar in a pot. Bring to a boil over medium heat, stirring until dissolved.
  4. Carefully pour the hot brine over the cucumbers, ensuring they are fully submerged. Secure the lids tightly on each jar.
  5. Allow to cool for about 1 hour, then refrigerate for at least 24 hours before enjoying.

Nutrition

Serving: 1jarCalories: 25kcalCarbohydrates: 6gSodium: 400mgPotassium: 125mgSugar: 2gVitamin A: 10IUVitamin C: 5mgCalcium: 2mgIron: 2mg

Notes

Store pickles in the fridge for up to 4-6 weeks. They’re not shelf-stable and should be enjoyed fresh.

Tried this recipe?

Let us know how it was!