Old-Fashioned Garlic Dill Pickles Recipe

5 1 2
Publisher Photo

Old-Fashioned Garlic Dill Pickles Recipe

Read Reviews
5 1 2
Publisher Photo
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.— Lily Julow, Lawrenceville, Georgia
Recommended: 22 Pickled Recipes
MAKES:
28 servings
TOTAL TIME:
Prep: 40 min. Process: 15 min.
MAKES:
28 servings
TOTAL TIME:
Prep: 40 min. Process: 15 min.

Ingredients

  • 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

Directions

Place five garlic clove halves and five dill heads in each of three hot 1-qt. jars. Pack cucumbers into jars to within 1/2 in. of the top.
In a large saucepan, bring the 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; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 3 quarts.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Originally published as Old-Fashioned Garlic Dill Pickles in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p216

Nutritional Facts

1 each: 10 calories, 0 fat (0 saturated fat), 0 cholesterol, 138mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 0 protein.

  • 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
  1. Place five garlic clove halves and five dill heads in each of three hot 1-qt. jars. Pack cucumbers into jars to within 1/2 in. of the top.
  2. In a large saucepan, bring the 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; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 3 quarts.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Originally published as Old-Fashioned Garlic Dill Pickles in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p216

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MY REVIEW
ksandjs1 User ID: 539854 229130
Reviewed Jul. 7, 2015

"I've been looking a long time for a recipe that uses fresh dill and tastes like the hamburger dill pickles from the store. This is it! I only used 4 garlic cloves per jar and added 3/4 teaspoon of turmeric to the vinegar mixture. I didn't process them in the water bath, just put them in the refrigerator for 24 hrs before trying them out. Excellent flavor!"

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