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Old-Fashioned Garlic Dill Pickles

Total Time

Prep: 40 min. Process: 15 min.

Makes

3 quarts

When I was raising my big family, I'd make this garlic dill pickle recipe toward the end of the growing season for winter's keeping. Crushed red pepper flakes gives the pickles a bit of bite.— Lily Julow, Lawrenceville, Georgia
Old-Fashioned Garlic Dill Pickles Recipe photo by Taste of Home

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

  1. 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.
  2. 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.
  3. 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.
Garlic Dill Pickles Tips

What kind of cucumbers should you use in this garlic dill pickle recipe?

Small- to medium-sized cucumbers (roughly 4 to 5 inches long) with thick skin, crunchy texture, sweet taste and smaller seeds are ideal for pickling. Supermarket cucumbers often come with a waxed coating, so we recommend getting your cucumbers from a local farmer or farmers market if possible. Or, better yet, grow your own! No matter where you get them, always wash your cucumbers thoroughly before using. If this is your first time making pickles or need a quick refresher, check out our guide on how to make pickles for some guidance.

Can you use regular salt instead of canning salt to make garlic dill pickles?

No, using canning salt is best when making garlic dill pickles. Canning salt is extra fine and doesn’t contain caking agents or additives like iodine. If you don’t have canning salt on hand (also called pickling salt), kosher salt works, too. Don't miss more of our canning tips.

Which vinegar is best for making garlic dill pickles?

When it comes to pickling recipes, use white vinegar for a little more sharpness. If you’re going for a milder flavor, use cider vinegar. For extra-crunchy pickles, grab 10% strength vinegar. Once you master these garlic dill pickles, try more of our pickle recipes!

Amy Glander, Taste of Home Book Editor
Canning Altitude
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.

Nutrition Facts

1 pickle: 9 calories, 0 fat (0 saturated fat), 0 cholesterol, 607mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 0 protein.

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