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Garlic Dill Pickles

These homemade garlic dill pickles are tangy, crunchy, and perfect for adding flavor to meals year-round. They're easy to make and ensure you have a healthy version without preservatives.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 jars
Course: Side Dish, Snack
Cuisine: American, Preserved
Calories: 30
Ingredients Method Notes

Ingredients
  

For Canning
  • 15 cloves 15 garlic cloves, peeled and halved, divided
  • 15 heads 15 fresh dill heads
  • 4 pounds 4 pounds small pickling cucumbers (3 to 4 inches long)
  • 6 cups 6 cups water
  • 4.5 cups 4-1/2 cups white vinegar
  • 6 tablespoons 6 tablespoons canning salt
  • 3/4 teaspoon 3/4 teaspoon crushed red pepper flakes

Method
 

Preparation
  1. Place five garlic clove halves and five dill heads in each of three hot 1-quart jars.
  2. Pack cucumbers into jars to within 1/2 inch of the top.
  3. In a large saucepan, bring water, vinegar, salt, and crushed red pepper flakes to a boil.
  4. Carefully ladle the hot liquid over cucumbers, leaving 1/2-inch headspace.
  5. Add the remaining five garlic clove halves to each jar.
  6. Remove air bubbles and adjust headspace if necessary by adding the hot mixture.
  7. Wipe rims and center lids on jars; screw on bands until fingertip tight.
  8. Place jars into the canner with simmering water, ensuring they are completely covered with water.
  9. Bring to a boil and process for 15 minutes.
  10. Remove jars and allow to cool completely.

Notes

For a healthier option, substitute some of the white vinegar with apple cider vinegar. Pickles can be stored in a cool, dark place and last for up to a year if properly sealed.