Description
This Garlic Dill Pickle Recipe offers a traditional method for making crisp, tangy pickles infused with fresh garlic and dill. It uses a simple brine of water, cider vinegar, and salt, followed by a hot water bath canning process to ensure safety and longevity. Perfect for those who love homemade pickles with a classic flavor and satisfying crunch.
Ingredients
Units
Scale
Vegetables
- 14 pounds pickling cucumbers
Brine
- 2 quarts water
- 2 cups cider vinegar
- 1/2 cup canning or kosher salt
For Each Jar
- 4 garlic cloves
- 1 large head of fresh dill
Instructions
- Soak the cucumbers: Soak the cucumbers in ice cold water for 3-4 hours to hydrate and ensure crispness.
- Sterilize jars and lids: Fill a large pan with water and bring it to a boil. Add the canning jars and lids to sterilize thoroughly.
- Prepare the brine: In a large saucepan, combine water, apple cider vinegar, and salt. Bring to a full boil, then reduce heat to low to keep the brine hot.
- Fill jars with garlic, dill, and cucumbers: Remove one hot jar using tongs and place it on a towel-lined countertop. Add 4 garlic cloves and 1 large head of fresh dill. Pack the prepared cucumbers tightly into the jar.
- Add the brine and remove air bubbles: Pour the hot brine over the cucumbers in each jar, filling it completely. Slide a thin rubber spatula around the inside of the jar to release any trapped air bubbles. Wipe the rim of the jar clean with a towel.
- Seal the jars: Place the sterilized sealing lid on the jar and screw on the cap securely. Repeat this process for all jars.
- Cool the jars: Place the sealed jars on a towel and cover with another towel to prevent air circulation. Allow them to cool completely at room temperature.
- Check seals and process in hot water bath: Ensure all lids have sealed tightly. For safety, process sealed jars in a hot water bath at 180°F (82°C) for 15 minutes, especially if stored beyond refrigeration. If any jars do not seal, refrigerate those immediately.
Notes
- This is a traditional family canning method for dill pickles that has worked for years.
- Due to updated safety recommendations, it is highly advised to process the pickles in a hot water bath for 15 minutes at 180°F to ensure safe sealing and storage.
- If a jar does not seal properly, refrigerate it and consume those pickles first.
Nutrition
- Serving Size: 1 medium pickle (approx. 30g)
- Calories: 10
- Sugar: 1g
- Sodium: 350mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 0.3g
- Cholesterol: 0mg
