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