Homemade Garlic Dill Pickles
Crisp, tangy, and packed with garlicky dill goodness, these Homemade Garlic Dill Pickles are the kind of snack that elevates sandwiches, brightens salads, and turns ordinary burgers into something unforgettable.
Servings: 4 servings
Equipment
- Large Pot
- Sterilized jars
Ingredients
Cucumbers
- 2 pounds fresh cucumbers, washed and sliced (about 1/4-inch thick)
Brine Ingredients
- 4 cups water room temperature
- 3 cups white vinegar (5% acidity)
- 2 tablespoons kosher salt (do not use iodized table salt)
Aromatics
- 4 cloves garlic peeled and smashed (leave whole or slice thinly)
- 4 heads fresh dill (stems trimmed, use fronds and stems)
- 1 tablespoon mustard seeds
- 2 teaspoons black peppercorns
- 4 heads dill flower heads (optional, one per jar for extra dill flavor)
Instructions
- In a large pot, combine the 4 cups water, 3 cups white vinegar, and 2 tablespoons kosher salt. Stir to dissolve, then bring the mixture to a rolling boil over medium-high heat.
- While the brine heats, pack the cucumber slices tightly into sterilized jars, filling each jar leaving about 1/2 inch headspace. Tuck in the smashed garlic cloves, distribute mustard seeds, divide black peppercorns, and add fresh dill.
- Once the brine is boiling, carefully pour it over the cucumbers in each jar, leaving about 1/4 inch headspace. Tap jars gently to release air bubbles; add more brine if necessary.
- If using dill flower heads, add one to each jar now. Seal the jars tightly and let them sit on the counter until they reach room temperature.
- Refrigerate the jars for at least 48 hours to develop flavor. They’ll be crisp and tasty after two days, and even better after a week.
Notes
Store sealed jars in the refrigerator. These quick pickles are not shelf-stable; keep them chilled. Properly refrigerated, they’ll stay crisp and flavorful for up to 4–6 weeks.