Ready to make your own crunchy, tangy garlic dill pickles? It’s surprisingly simple and incredibly rewarding to have jars of homemade goodness in your fridge. This recipe delivers that classic dill pickle flavor you crave, perfect for snacking or adding to your favorite sandwiches.
Key Ingredients & Substitutions:
- Cucumbers: Pickling cucumbers (Kirby, Persian) are best for their crunch. Regular slicing cucumbers can work, but may be softer.
- Garlic: Fresh cloves are a must for flavor. Garlic powder won’t give the same result.
- Fresh Dill: Use fresh dill sprigs for the best aroma. Dried dill weed can be substituted, but use less.
- White Vinegar: Standard distilled white vinegar is ideal. Apple cider vinegar can be used for a slightly different, sweeter flavor.
- Pickling Salt: Also known as canning salt. Avoid iodized table salt, as it can make brine cloudy.
- Filtered Water: Essential for clear brine. Tap water can be used if it’s not heavily chlorinated.
Ingredients:
- 2 lbs pickling cucumbers, washed and trimmed (about 6-8 medium)
- 10-12 cloves garlic, peeled and smashed
- 6-8 sprigs fresh dill
- 2 cups white vinegar (5% acidity)
- 2 cups filtered water
- 2 tablespoons pickling salt
- Optional: 1 teaspoon mustard seeds, 1/2 teaspoon red pepper flakes (for a little kick)
How Much Time Will You Need?
- Total Time: 25 minutes active prep + 24-48 hours chilling
- Prep Time: 25 minutes
- Cook Time: 0 minutes (no cooking involved!)
- Servings: 2 quart jars
- Tools Needed: 2 quart-sized canning jars with lids and rings, large pot for sterilizing jars (optional, but recommended), measuring cups and spoons.
Step-by-Step Instructions:
1. Prepare Your Jars:
Wash two quart-sized canning jars, lids, and rings thoroughly with hot, soapy water. For extra safety, you can sterilize them by boiling them in water for 10 minutes. Allow them to cool and dry completely before using.
2. Prep the Cucumbers:
Trim off both ends of your pickling cucumbers. You can leave them whole, slice them into spears, or cut them into rounds. Cutting them allows them to absorb the pickle brine faster.
3. Pack the Jars:
Place 5-6 smashed garlic cloves and 3-4 sprigs of fresh dill at the bottom of each prepared jar. Tightly pack your prepped cucumbers vertically into the jars. Add optional mustard seeds or red pepper flakes if desired.
4. Make the Brine:
In a medium bowl, whisk together the white vinegar, filtered water, and pickling salt until the salt is completely dissolved. Taste the brine – it should be salty and tangy.
5. Fill the Jars:
Carefully pour the prepared brine over the cucumbers in each jar, ensuring the cucumbers are fully submerged. Leave about 1/2 inch of headspace from the top of the jar. Tap the jars gently to release any air bubbles.
6. Seal and Chill:
Securely place the lids and rings on the jars. Store your homemade garlic dill pickles in the refrigerator immediately. They will be ready to eat in 24-48 hours, but the flavor will deepen over a few days.
Storage Instructions:
Store your sealed garlic dill pickles in the refrigerator. They will remain crisp and delicious for up to 2-3 months. Over time, they may lose some crispness, but the flavor will continue to develop.
Frequently Asked Questions (FAQ):
- Why are my pickles not crunchy? This often happens if the cucumbers aren’t fresh, if you didn’t use pickling cucumbers, or if the brine wasn’t strong enough.
- Can I reuse the brine? No, it’s best to use fresh brine for each batch of pickles to ensure proper preservation and flavor.
- Do I have to sterilize the jars? While optional for refrigerator pickles, sterilizing jars is a good practice for food safety and can help prevent spoilage.
- How long do these pickles last? When properly stored in the refrigerator, these garlic dill pickles will last for 2-3 months.
- Can I use regular table salt? It’s not recommended. Iodized table salt can make your brine cloudy and may contain anti-caking agents that affect the pickling process.
- My brine looks cloudy, is that okay? A slightly cloudy brine can be normal, especially as the pickles ferment a bit. However, if you see mold or a strong off-odor, discard them.