Homemade pickles are one of those simple pleasures that always taste better than store-bought. With just a few ingredients and minimal effort, you can make a Crunchy Garlic Dill Pickles Recipe that delivers crisp texture, bold garlic flavor, and a refreshing tang. Whether you enjoy them straight from the jar, on sandwiches, or alongside burgers, these pickles are the perfect addition to your kitchen.
Crunchy Garlic Dill Pickles Recipe
Equipment
- saucepan
- canning jars with lids
- large pot for water bath (optional)
- jar lifter or tongs
- cutting board and knife
Ingredients
- 2 lbs pickling cucumbers (small to medium, firm)
- 4 cups water
- 2 cups white vinegar
- 2 tbsp pickling salt (or kosher, not iodized)
- 8 cloves garlic, peeled and smashed
- 4 tsp dill seeds (or 4 dill heads)
- 2 tsp black peppercorns
- 1 tsp mustard seeds (optional)
- 0.5 tsp red pepper flakes (optional)
- 4 grape leaves (optional, for crunch)
Instructions
- Wash cucumbers thoroughly. Cut into spears, slices, or leave whole. Trim blossom ends.
- Sterilize jars and lids by boiling for 10 minutes or running through dishwasher on high heat.
- In a saucepan, combine water, vinegar, and salt. Bring to a boil, then simmer until salt dissolves.
- Divide garlic, dill, peppercorns, mustard seeds, and red pepper flakes into jars. Pack cucumbers tightly inside. Add grape leaf on top if using.
- Pour hot brine over cucumbers, leaving ½ inch headspace. Tap jars to remove air bubbles.
- If canning, wipe rims, add lids, and process in boiling water bath for 10 minutes. For refrigerator pickles, just seal and refrigerate.
- Let pickles sit at least 48 hours before eating. Flavor improves after a week.
Notes
What are Garlic Dill Pickles?
Garlic dill pickles are cucumbers preserved in a vinegar brine with fresh garlic and dill. The garlic adds bold flavor, the dill provides a classic herby note, and the vinegar brine gives them their signature tang. Homemade versions are extra crunchy because you can control the ingredients and avoid additives that sometimes soften store-bought pickles.
Ingredients You’ll Need
This recipe makes 4 pint-sized jars of pickles.
- 2 pounds pickling cucumbers (small to medium, firm)
- 4 cups water
- 2 cups white vinegar
- 2 tablespoons pickling salt (or kosher salt, not iodized)
- 8 garlic cloves, peeled and smashed
- 4 teaspoons dill seeds (or 4 fresh dill heads)
- 2 teaspoons black peppercorns
- 1 teaspoon mustard seeds (optional)
- ½ teaspoon red pepper flakes (optional, for heat)
For extra crunch
- 4 grape leaves (optional, helps keep pickles firm)
Substitutions
- Use apple cider vinegar for a slightly sweeter brine.
- Swap dill seeds with fresh dill sprigs for stronger herbal flavor.
- Add sliced onions, carrots, or jalapeños for variety.
Step-by-Step Instructions
Step 1: Prepare cucumbers
Wash cucumbers thoroughly. Cut into spears, slices, or leave whole depending on preference. Trim blossom ends (they contain enzymes that soften pickles).
Step 2: Sterilize jars
Wash jars and lids with hot, soapy water. Boil jars for 10 minutes or run through the dishwasher on high heat.
Step 3: Make the brine
In a saucepan, combine water, vinegar, and salt. Bring to a boil, then reduce heat and simmer until salt dissolves.
Step 4: Pack the jars
Divide garlic, dill seeds (or fresh dill), peppercorns, mustard seeds, and red pepper flakes into jars. Pack cucumbers tightly inside. Place grape leaf on top if using.
Step 5: Add brine
Pour hot brine over cucumbers, leaving ½ inch of headspace. Tap jars gently to remove air bubbles.
Step 6: Seal and process (optional for canning)
If canning, wipe rims, add lids, and process in a boiling water bath for 10 minutes. For refrigerator pickles, simply seal jars and refrigerate.
Step 7: Chill and enjoy
For best flavor, let pickles sit at least 48 hours before eating. Flavor deepens after a week.
Tips for Extra Crunchy Pickles
- Always use fresh, firm cucumbers.
- Trim blossom ends to prevent softening.
- Add grape leaves, bay leaves, or horseradish leaves for natural tannins.
- Don’t overprocess jars—heat can soften pickles.
- Store in a cool place and consume within a year if canned.
Variations
- Spicy garlic dill pickles: Add more red pepper flakes or sliced jalapeños.
- Sweet and sour pickles: Add ¼ cup sugar to the brine.
- Bread and butter pickles: Use apple cider vinegar, more sugar, and mustard seeds.
- Quick refrigerator pickles: Skip canning and enjoy within 2 weeks.
Storage and Shelf Life
- Refrigerator pickles: Last up to 2 months when kept cold.
- Canned pickles: Stored in a cool, dark pantry, last up to 1 year.
- Opened jars: Consume within 1 month for best flavor.
Serving Ideas
Crunchy garlic dill pickles are incredibly versatile:
- Add to burgers and sandwiches
- Serve on charcuterie or appetizer boards
- Chop into potato salad or tuna salad
- Enjoy straight from the jar as a snack
- Pair with barbecue meats or grilled cheese
Nutrition Breakdown
One spear has about 5 calories, 0 grams fat, 1 gram carbs, and negligible protein. Pickles are naturally low in calories but high in sodium, so enjoy in moderation if watching salt intake.
Conclusion
Crunchy Garlic Dill Pickles are a homemade staple that are easy to prepare, endlessly customizable, and far tastier than store-bought versions. With garlic, dill, vinegar, and spices, every bite is crisp, tangy, and full of flavor. Whether you make them as refrigerator pickles for quick enjoyment or process them for long-term storage, these pickles will quickly become a favorite in your home.
FAQs
Do I have to can these pickles?
No, they can be made as refrigerator pickles if you prefer not to can.
How soon can I eat them?
They’re ready after 48 hours but taste best after a week.
Can I reuse the brine?
No, always make fresh brine for food safety.
What cucumbers work best?
Pickling cucumbers or Kirby cucumbers stay the firmest.
Do grape leaves really help?
Yes, they contain tannins that naturally keep pickles crisp.