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Old-Fashioned Garlic Dill Pickles

 Old-Fashioned Garlic Dill Pickles
When I was raising my big family, I'd make dill pickles toward the end of the growing season for winter's keeping. Crushed red pepper flakes gives them a bit of bite.— Lillian Julow, Gainesville, Florida
28 ServingsPrep: 40 min. Process: 15 min.


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


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

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Old-Fashioned Garlic Dill Pickles (continued)

Nutritional Facts: 1 pickle equals 10 calories, trace fat (trace saturated fat), 0 cholesterol, 138 mg sodium, 2 g carbohydrate, 1 g fiber, trace protein. Diabetic Exchange: Free food.