Are you ready to make some crunchy and tangy homemade garlic dill pickles? This recipe brings a burst of flavor to your table and is super simple to prepare. They make a great snack, a tasty addition to burgers, or a zesty side for any meal. Let’s dive in!
Why Make This Recipe
Making your own garlic dill pickles means you know exactly what goes into them. No preservatives or artificial flavors here! Plus, pickling is a fun way to preserve fresh cucumbers when they’re in season. This recipe is a family favorite in my house, and I love sharing these delicious pickles with friends, especially during summer BBQs.
How to Make Homemade Garlic Dill Pickles
Ingredients:
- 2 pounds fresh cucumbers, sliced
- 4 cups water
- 3 cups white vinegar
- 2 tablespoons kosher salt
- 4 cloves garlic, peeled and smashed
- 4 heads fresh dill
- 1 tablespoon mustard seeds
- 2 teaspoons black peppercorns
- 4 dill flower heads (optional)
Directions:
- In a large pot, combine the water, white vinegar, and kosher salt. Bring this mixture to a boil.
- While the brine is heating, pack the cucumber slices tightly into sterilized jars. As you layer them, add the garlic cloves, mustard seeds, black peppercorns, and fresh dill.
- Once the brine is boiling, carefully pour it over the cucumbers in the jars, making sure they are completely covered.
- If you’re using dill flower heads, add one to each jar for extra flavor. Seal the jars tightly.
- Let the jars cool to room temperature, then refrigerate them for at least 48 hours before enjoying. This helps the flavors develop fully!
How to Serve Homemade Garlic Dill Pickles
These pickles are versatile! Enjoy them straight from the jar as a crunchy snack, or serve them alongside sandwiches, burgers, or salads. They also make a great topping for charcuterie boards!
How to Store Homemade Garlic Dill Pickles
Keep your pickles stored in the refrigerator. They will last for about 2 months. Make sure the jars are sealed tightly and check for any signs of spoilage before devouring!
Tips to Make Homemade Garlic Dill Pickles
- Use fresh, firm cucumbers for the best crunch.
- Try to pack the jars tightly so the cucumbers stay submerged in the brine.
- Feel free to adjust the amount of garlic or dill to suit your taste preferences.
Variation
If you love a bit of heat, add some red pepper flakes or sliced jalapeños to the jars before sealing them. This adds a spicy kick to your pickles!
FAQs
1. Can I use different types of cucumbers?
Yes! You can use English cucumbers or pickling cucumbers. Just make sure they are firm and fresh.
2. How long do the pickles last?
When stored in the fridge, they can last for about 2 months, as long as they are sealed properly.
3. Do I need to boil the jars?
Yes, sterilizing the jars before packing them helps to ensure your pickles stay safe to eat. You can boil them in water for about 10 minutes.
Now that you have all the details, it’s time to make your own homemade garlic dill pickles! Enjoy the process, and relish those delicious flavors!
Ingredients
- 2 pounds fresh cucumbers, sliced
- 4 cups water
- 3 cups white vinegar
- 2 tablespoons kosher salt
- 4 cloves garlic, peeled and smashed
- 4 heads fresh dill
- 1 tablespoon mustard seeds
- 2 teaspoons black peppercorns
- 4 dill flower heads (optional)
Instructions
- In a large pot, combine the water, white vinegar, and kosher salt. Bring to a boil.
- While the brine is heating, pack the cucumber slices tightly into sterilized jars, adding garlic cloves, mustard seeds, black peppercorns, and fresh dill as you go.
- Once the brine is boiling, carefully pour it over the cucumbers in the jars, ensuring they are fully submerged.
- If using dill flower heads, add one to each jar for extra flavor. Seal the jars tightly.
- Let the jars cool to room temperature, then refrigerate for at least 48 hours before enjoying.
Notes
For a spicy twist, add red pepper flakes or sliced jalapeños to the jars before sealing. Use firm, fresh cucumbers for the best crunch.