For us – nothing can beat the taste of a Garlic Dill Pickle! In fact, it quite simply is one of our all-time favorite canning recipes, and one of the reasons we grow so many cucumbers each year! The key is to use fresh, firm cucumbers. If you use soft cukes, your pickles will also be soft – and who wants that?

Try this recipe below – and we are pretty sure you will never buy pickles again!

garlic dill pickles
Garlic Dill Pickles – sliced in chunks

Garlic Dill Pickle Recipe 
Makes approximately 8 pints 

16 (approximate number, depending on the size) of pickling cucumbers, sliced any way you prefer (coin sized, spears, chunks)
2 cups apple cider vinegar
2 cups distilled white vinegar
4 cups water
5 tablespoons pickling salt
16 garlic cloves, peeled (2 per jar)
2 teaspoons crushed red pepper – 1/4 teaspoon per jar
8 teaspoons dill – 1 teaspoon per jar
4 teaspoons black peppercorns -1/2 teaspoon per jar

Optional: If you like your pickles a little more on the spicy side, you can add fresh sliced hot peppers (any variety) to the jar with the cucumbers.

In a large saucepot, combine vinegar, water and salt. Bring to a simmer.

Arrange jars on counter. Evenly divide each of the spices and place them in the bottom of the jars.

Wash and slice the cucumbers. Pack the slices firmly into the jars, leaving as little space in between them as you can. Pour the brine into the jar, leaving ½ inch headspace.

garlic dill pickles
Canning using a Hot Water Bath

Wipe rims, apply warmed lids and rings and process in a boiling water bath for 10 minutes. Promptly remove the jars from the pot and allow them to cool on a towel placed on the countertop.  Make sure each lid has sealed (you will hear the popping sound as each jar begins to seal).  After 24 hours, press down on each lid to make sure they do not pop back up.  If they do not, then the process is complete.

Happy Canning!   – Jim and Mary

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Garlic Dill Pickles
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Ingredients
  1. 16 (approximate number, depending on the size) of pickling cucumbers, sliced any way you prefer (coin sized, spears, chunks)
  2. 2 cups apple cider vinegar
  3. 2 cups distilled white vinegar
  4. 4 cups water
  5. 5 tablespoons pickling salt
  6. 16 garlic cloves, peeled (2 per jar)
  7. 2 teaspoons crushed red pepper - 1/4 teaspoon per jar
  8. 8 teaspoons dill - 1 teaspoon per jar
  9. 4 teaspoons black peppercorns -1/2 teaspoon per jar
Instructions
  1. In a large saucepot, combine vinegar, water and salt. Bring to a simmer.
  2. Arrange jars on counter. Evenly divide each of the spices and place them in the bottom of the jars.
  3. Wash and slice the cucumbers. Pack the slices firmly into the jars, leaving as little space in between them as you can.
  4. Pour the brine into the jar, leaving ½ inch headspace.
Canning using a Hot Water Bath
  1. Wipe rims, apply warmed lids and rings and process in a boiling water bath for 10 minutes. Promptly remove the jars from the pot and allow them to cool on a towel placed on the countertop. Make sure each lid has sealed (you will hear the popping sound as each jar begins to seal). After 24 hours, press down on each lid to make sure they do not pop back up. If they do not, then the process is complete.
Notes
  1. If you like your pickles a little more on the spicy side, you can add fresh sliced hot peppers (any variety) to the jar with the cucumbers.
Old World Garden Farms http://oldworldgardenfarms.com/

 

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43 thoughts on “Garlic Dill Pickle Canning Recipe

  • August 8, 2015 at 2:05 pm
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    Do these require refrigeration just to store them or can they just be stored in the pantry?

  • July 30, 2015 at 7:09 pm
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    Omg…I love this recipe…will make again

  • July 23, 2015 at 2:29 am
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    Hi there, i just made your reciepe. My question is was it ok to doubke the brine? I had about 4 wuarts of cukes and didnt wanna waste any ao i used 4 cuos of white vinegar, 4 cups apple cider vinegar and 10 tbsp of canning salt.
    They came out good, will try some in 2-3 weeks:)

    • July 30, 2015 at 9:52 am
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      Melanie,
      I have been canning pickles for years with a recipe very similar to this, and I always double the liquid in all my recipes with success. You should be fine as long as you exactly doubled all of the pickle liquid ingredients, including the water. Happy pickling!

  • January 31, 2015 at 4:23 pm
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    What kind of cucumber that is best for canning?

  • August 28, 2014 at 9:57 pm
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    Sorry about the low volume of Cukes for you this year. We, on the other hand, had a bumper crop! But, along with that, we have white mold growing on leaves of Cukes, Pumpkin Pie Pumpkin, Watermelon, Blue Hubbard..Summer and Zucchini…Butternut… and the tomatoes didn’t do well. We had lots of rain. Kale did real well, and the 5 different peppers did pretty well. All in all we are very pleased.

  • February 16, 2014 at 6:46 pm
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    I didn’t water bath mine in 2013 and they are real crispy and great tasting.

  • October 6, 2013 at 6:13 pm
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    Is there a reason to hot water bath them? I have been canning pickled peppers and green tomatoes for years and never put them in the hot water bath, just the hot brine goes into the jars. They have always been great. SO I am wondering also if that makes them get soft?

  • August 8, 2013 at 9:32 am
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    Do you have to let them sit for a certain amount of time or can you eat them right away?

    • August 8, 2013 at 1:41 pm
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      Emily – you can eat them right away – but we like to let them sit for at least a few weeks to have the full flavor infused. Jim and Mary

  • July 31, 2013 at 9:39 am
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    Could I use 4 cups of white vinegar instead of 2 apple cidar and 2 white?

  • July 30, 2013 at 4:35 pm
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    Thanks for the recipe ! Made them last eve. Looking forward to a taste test 🙂
    I have a straw bale garden this year, and the cucumbers are producing like rabbits. LOL
    So enjoy your posts. Mary & Jim thanks for sharing !

  • July 29, 2013 at 12:13 pm
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    I have just picked some cucumbers from my garden….unfortunately some of them got bigger than I wanted because they were hiding from me….anyway….can those be pickled now that they are bigger or is it best to not pickle them….next question….I have some McCormick dill weed and want to know if it is better to use the seeds or will this work just as well? Thanks

    • July 29, 2013 at 12:35 pm
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      Hi Karen
      Those darn cucumbers can be tricky to find sometimes! You can use them to pickle, however, because they have absorbed extra moisture, they will not be crisp like smaller, pickling cucumbers. And as for the dill seed vs. dill weed – definitely stick with the dill seed. There is quite a difference of flavor between the two and most pickling recipes call for dill seed. Hope this helps! Mary and Jim

  • July 29, 2013 at 11:27 am
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    Can you use city water or should you use distilled or spring water?

    • July 29, 2013 at 12:37 pm
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      Although we all know there are chemicals in city water, our philosophy is that if it is safe to drink, then you can use it in your cooking…..But that is entirely up to you. Happy canning!! Mary and Jim

  • July 29, 2013 at 8:41 am
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    I never thought of adding more cucumbers to the jar. However, I keep the pickle juice to use in recipes that call for vinegar. Flavored vinegar is better!

  • July 7, 2013 at 7:26 am
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    Every time I try canning Dill Pickles they turn out mushy. Is there a trick to getting a crisp Dill Pickle? My cuckcumers are coming on now & would love to can some, help!

    • July 9, 2013 at 10:30 pm
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      We are really careful to select smaller and firmer cukes and to can them fast to not allow them to age at all – it really helps in a firmer pickle.

    • August 29, 2013 at 6:30 pm
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      We put fresh grape leaves in our dill pickles along with the spices to make them stay crisp. We’ve never had mushy pickles this way, and we’re not picky about the size and firmness of the cucumbers when we can them. Of course, if they stay in your cellar a couple years, like they did for me one time, they’ll get more mushy and less flavorful.

      • October 8, 2013 at 5:49 pm
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        I might add that I don’t use cukes that are actually limp and soft–I wouldn’t expect grape leaves to firm them up. I do, however, often let them sit in the fridge a day or two, so I can collect enought to can, and they still make firm pickles if we include the grape leaf.

  • June 10, 2013 at 12:31 pm
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    If I don’t love garlic can I just leave out the garlic or should I add something else? Also do you use Dill from your herb garden or dried dill?

    • October 11, 2012 at 4:23 pm
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      We just saw the post! You will have to let us know how they turn out when you open them up!!!

  • July 28, 2012 at 11:30 pm
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    Mary,
    I just wanted to leave a BIG thank you for sharing your recipe! I made two batches from your recipe and in one of those batches I included hot peppers from our garden. Unfortunately I had one jar that did not seal, for which my family was most thankful. ( I usually dont let any one sample a single jar until late fall and winter.) They loved them!
    Thanks Again!

    Susan

  • July 27, 2012 at 3:22 pm
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    Yum! I love pickles, and I’ve never heard of them with garlic before.:)

  • July 25, 2012 at 10:19 pm
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    Tried to post my recipe with my phone….(not a good outcome…) so here it is again..first I must apologize….the recipe DOES call for white vinegar not cider vinegar….here goes:
    REFRIGERATOR GARLIC DILL PICKLES (1 gallon)
    Pack cukes into jar. I do some as spears, some slices for hamburgers and some chunked.
    Slice or chunk white onions and add to jar1.
    Add a few heads of fresh dill (if available), a couple garlic cloves (more is better!) You can add red pepper flakes or a jalepeno or two for a little heat.
    BRINE: 1 qt white vinegar
    1 gal COLD water
    1 cup canning salt
    Mix brine together until salt is dissolved.
    Pour the brine over the cukes to cover.
    Refrigerate at least two weeks. It’s hard to wait but, we wait for 3 weeks before eating. They will last for months. We are just finishing up last years and they are as crisp as when they were made. I like to use big jars. I found Mason 1/2 gallon, wide mouth jars last summer. If you want hamburger dills, make sure to add the onion and garlic. Dill just isn’t enough to make really zippy ones. Good luck, we love these pickles and they are soooo simple!!

  • July 25, 2012 at 7:09 pm
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    Thanks Cheryl, I just did a big batch!

  • July 24, 2012 at 6:35 pm
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    I was just trying to find a recipe. Will give yours a try. Thank you!

  • July 23, 2012 at 3:23 pm
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    Did you use fresh dill or dill seeds in your recipe?

    • July 24, 2012 at 10:11 pm
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      I used fresh until I ran out. Used the seed but didn’t like as well. We like them really garlic”y” and dill”y”. My husband loves the onions out of the jar too. I think you could do the same with green beans as well. Let me know if you want the recipe I have posted. It’s very similar to the one on the blog with the exceptions I mentioned in my previous post.

  • July 22, 2012 at 8:45 pm
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    Good idea Cheryl, wht heat up the kitchen! 🙂

  • July 21, 2012 at 8:53 am
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    We make a refrigerator pickle very similar, but, to make it even easier, the brine does not have to be boiled. Just use cold water and the vinegar (we use all cider vinegar, no white) and they are ready in about 3 weeks. We also add chunks of onion or slices to our jars and I suggest using fresh dill instead of dill seed. It is much more pungent. They will last up to a year in the fridge. We are just finishing up last’s years. I got a little crazy making them and luckily we have an extra fridge in the garage for produce, etc. But, it’s really my pickle fridge! The season is short in Iowa, so, I had to make lots of them in a short time. Love your site, will definitely keep “tuned into it”.

    • July 23, 2012 at 3:14 pm
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      I forgot too- I have been wanting to try other vinegars as well….

  • July 21, 2012 at 1:04 am
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    This looks sooooo delicious! Thanks for linking up this week to “The Ole Saturday Homesteading Trading Post”!

  • July 19, 2012 at 11:21 pm
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    Hi, I was wondering what the dimensions were of your light wood canning cabinet? I’d like to build one.. Thanks, Nancy

  • July 17, 2012 at 8:13 pm
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    I was JUST trying to find out how to do this! Thanks!

    • July 17, 2012 at 9:48 pm
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      Thanks! We might as well keep it as a refrigerator pickle as quickly as we go through it!

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