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Easy Homemade Garlic Dill Pickles (demo)

5 from 1 vote
AuthorLittle Lemon Truffle
These pickles are perfect for adding a crunch to your sandwiches, burgers, or enjoyed just on its own.
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Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Servings8 (~2-spear servings)
Calories12 kcal

Equipment

  • glass jars with lids
  • large pot
  • water bath canner (optional), If you plan to process the jars in a water bath for longer-term storage outside the refrigerator.

Ingredients  

  • 2 lbs pickling cucumbers
  • 4 cups water
  • 2 cups white vineger
  • 1/4 cup pickling salt
  • 4 cloves garlic
  • 3 tbsp fresh dill
  • 1 tbsp whole black peppercorns
  • 1 tbsp mustard seeds
  • 1 tbsp coriander seeds
  • 1 tbsp sugar

Instructions 

  1. Prepare the Cucumbers: Wash the cucumbers thoroughly and cut them into spears or rounds, as desired.
  2. Sterilize Jars: Sterilize glass jars and lids by boiling them for 10 minutes in a large pot of water. Allow them to air dry.
  3. Prepare the Brine: In a medium-sized pot, combine water, vinegar, and pickling salt. Bring the mixture to a boil, stirring until the salt is dissolved. Remove from heat and let it cool slightly.
  4. Add Flavorings: Place garlic cloves, dill sprigs, black peppercorns, mustard seeds, coriander seeds, and red pepper flakes (if using) into each sterilized jar.
  5. Pack the Cucumbers: Pack the prepared cucumbers tightly into the sterilized jars, leaving about 1/2 inch (1.25 cm) of space at the top.
  6. Pour the Brine: Carefully pour the warm brine over the cucumbers, making sure they are completely submerged. Leave about 1/2 inch (1.25 cm) of headspace in the jar.
  7. Remove Air Bubbles & Seal: Gently tap the jars on a counter to remove any air bubbles and adjust the cucumbers if needed. Top up with additional brine if necessary. Wipe the jar rims with a clean, damp cloth to ensure a proper seal. Place the sterilized lids on the jars and screw the bands on tightly.
  8. Process: Process the jars in a water bath canner for about 10-15 minutes to ensure proper sealing.
  9. Allow to Mellow: Allow the pickles to mellow in a cool, dark place for at least 2-3 weeks before opening to let the flavors meld and intensify.

Notes

*These homemade garlic dill pickles will keep in the refrigerator for several months.
*Calorie count may vary slightly based on the specific type of cucumbers, so it's a good idea to refer to the nutritional information for the exact cucumbers you're using if you're looking for precise calorie information.