Garlicky Dill Pickles
Servings Prep Time
4quarts 20minutes
Cook Time
Servings Prep Time
4quarts 20minutes
Cook Time
  • 4quarts Kirby or other pickling cucumbersapproximately 6 pounds
  • 3cups apple cider vinegar
  • 3cups softened water
  • 4tablespoons pickling salt
  • 16 garlic clovespeeled and stem end removed
  • 3tablespoons dill seed
  • 4teaspoons whole black peppercorns
  • 2teaspoons red chili flakes
  • 4quart jarsplus fresh lids and bands
  1. Wash jars and bands thoroughly in warm, soapy water then prepare a water bath canner. Put clean, unused canning lids into a small saucepan with a few inches of water, and bring to just a hint of a simmer. Let them sit in the water until you’re ready for them.
  2. Wash and dry the pickling cucumbers. Remove a thin slice from the blossom end. Prepare cucks as you prefer – slice into chips, cut into quartered spears or leave whole.
  3. In a non-reactive, medium saucepan combine vinegar, water and salt, and bring to a boil.
  4. Divide equally among the jars the cloves, dill seed, peppercorns and chili flakes. Tightly pack in the prepared cucumbers, taking care not to crush them.
  5. Pour in the prepared brine, leaving 1/4 inch headspace between the brine surface and the rim of the jar.
  6. Remove air bubbles with a gentle tap, or use a wooden chopstick to dislodge any stubborn bubbles.
  7. Wipe rims and threads carefully, apply lids and screw on bands.
  8. Add the jars to your canner and when water returns to a boil, set a timer for 10 minutes.
  9. After processing, remove jars from the canner and allow them to cool. When cool enough to handle, check seals.
  10. Apply labels with canning dates, and store in a cool, dry and dark location. Let pickles rest for at least one week before sampling.
Recipe Notes

Recipe for Garlicky Dill Pickles |