Does your family love refrigerator pickles too? Use this easy garlic dill pickle recipe to make homemade dill pickles everyone will love.
If your family is anything like mine, your fridge is full of jars of pickles. And while we all love to snack on fresh cucumbers, everyone also loves whole pickles as a side at lunch or when the munchies strike.
And if your garden is full of cucumbers, you'll love this quick and easy garlic dill pickle recipe. It's also a good way to preserve big baskets of cucumbers - the kind you grab at the farmers' market or the local grocery store.
This garlic dill pickle recipe fits well into a simple canning and preserving plan because it uses basic ingredients, common equipment and a water bath canning method.
Quick Answer: Garlic Dill Pickle Recipe for Canning
To make a garlic dill pickle recipe for canning, pack clean cucumber spears into hot jars with garlic, dill, salt and spices. Cover them with a vinegar-based brine, leave ½ inch headspace, wipe the rims, add lids and process the jars in a boiling water bath.
Use vinegar labeled 5% acidity and don't change the vinegar-to-water ratio. Adjust your processing time for your altitude before you start.
Table of Contents
Easy Wins with Pickles
I've made plenty of small-batch pickles over the years, especially when our garden cucumbers seemed to appear faster than we could eat them. When we lived off the grid in Canada's far north, I learned fast that preserving even a few extra jars helped stretch the harvest and cut down on waste.
Pickles became one of those easy wins because they didn't need fancy equipment, and my family actually ate them. That matters when you're trying to build a practical pantry, one jar at a time.
What I've Learned Making Garlic Dill Pickles
When you're building a pantry, pickles do more than fill a shelf. They help you use up a fast cucumber harvest before it turns soft.
I've learned that small batches work best when life gets busy. You can process a few jars at a time, learn the rhythm and build confidence without turning your kitchen upside down.
Here are few more quick tips.
- Fresh, firm cucumbers matter more than fancy spices.
- The blossom end can make pickles softer, so trim it off.
- A safe brine matters more than a creative brine.
- Small batches help beginners catch mistakes faster.
- The best pickle recipe is one your family will actually eat.
If this is your first time using a canner, read how to start water bath canning before you begin.
Canning Safety Notes for Garlic Dill Pickles
Safe pickles start with the right acid level. You don't need to panic, but you do need to follow the brine.
Use vinegar labeled 5% acidity when you make this garlic dill pickle recipe for canning. Don't reduce the vinegar or add extra water because pickled foods need enough acid to stay safe on the shelf.
For a more detailed beginner overview, read how to can food before filling your jars. When in doubt, choose a tested canning recipe over a creative one.
Also, check the processing time for your altitude before you start. Water bath canning times can change depending on where you live, and that matters when you're preserving food for pantry storage.
Pickle Problems and Solutions
I was pretty frustrated the first few times I tried to make garlic dill pickles. I couldn't seem to get the crunch and flavor just right. Here are the problems I ran into, what caused them and the fixes that helped me make better jars the next time.
| Pickle Problem | Likely Cause | Quick Fix |
|---|---|---|
| Soft pickles | Old cucumbers or blossom ends left on | Use fresh cucumbers and trim blossom ends |
| Weak flavor | Opened too soon | Wait at least two weeks |
| Cloudy brine | Wrong salt or minerals in water | Use canning salt and clean water |
| Seal failed | Rim wasn’t clean or lid didn’t set | Refrigerate that jar and eat it first |
| Unsafe brine | Vinegar ratio changed | Follow the recipe exactly |
Garlic Dill Pickle Recipe for Beginners
This is a good garlic dill pickle recipe if you are new to the canning and preserving process. It's a great way to get started.
You might want to grab a copy of The Ball Book of Canning if it is your first time canning pickles. I have several books on canning and preserving. This one is my favorite.
Ingredients Needed
For each quart jar of pickles, you will need the following:
- Pickling cucumbers
- 1 cup white vinegar
- ½ cup red wine vinegar
- 1 ½ cups water
- 1 tablespoon kosher salt or canning salt
- 1 Tablespoon dried dill weed or 3 heads fresh dill seed or fresh dill heads
- 1-2 Tablespoons crushed garlic or finely diced fresh garlic
- ½ teaspoon red pepper flakes
If your cucumber harvest comes in all at once, learn how to store cucumbers from the garden so they stay firm longer.
Supplies Needed for Home Canning
Do you have these canning supplies at home? If you're just getting started canning, take a look online. One of my favorite sites to browse for homesteading kitchen supplies is Lehmans.
And recently I've been enjoying looking through the items on Pleasant Hill Grain.
This is what you'll need to get started.
- Quart mason jars
- Canning lids
- Canning rings
- Jar lifter
- Large pot for water bath canning
- Knife
Directions
First, clean and sterilize the jars, rings, and lids.
Immerse them in hot water for 5 minutes.
Removing them carefully with a jar lifter.
Tip: It is much easier to run them through the dishwasher (if you have one) on the heated dry cycle and remove them, touching them as little as possible.
While your quart jars are boiling, cut off the blossom end of each cucumber to prevent softening of pickles from the enzyme the blossom can produce. This is important for crunchy pickles. After all, no one likes soggy pickles.
Next, quarter them.
Then add garlic, dill, salt, and red pepper flakes to the bottom of the jar.
Fill the jar full but not so tight that it is a struggle to remove with cucumber spears.
Combine vinegar - red and white, or you can use one or the other if you prefer. This is just the combination I like, and water.
Note: you could also use apple cider vinegar when making homemade garlic dill pickles. It will give you a different flavor.
Pour the liquid over the pickles and spices, leaving ½" headspace for canning.
Wipe rims of jars.
Wipe off the lids of the canning jars with a clean towel, place the lid, and ring back on.
If you are making a small refrigerator batch of pickles, you can stop here and store them in the refrigerator.
Give them a couple of days to absorb the flavors before you start eating them. The longer they sit, the tastier they are!
They should last in the refrigerator for up to 3 to 4 weeks. Once you've made these pickles, try quick and easy pickled red onions for another simple pantry project.
Canning Homemade Garlic Dill Pickles
Here's what to do if you want to can your homemade pickles.
Fill a large saucepan or pot with water and immerse your jars; ensure the water covers them by at least 1". Remove and set jars to the side.
Bring water to a full boil and place jars back in the water.
Boil for 15 minutes, remove jars and leave undisturbed for 12-24 hours.
Check the seal. If correctly sealed, the center of the lid will not move at all. Don't worry if some of your jars did not seal properly. You can still store these pickles in the refrigerator for up to a month or so.
Substitutions
Quick pickles, especially garlic dills, lend themselves easily to substitutions and additions to change the taste slightly.
My dad always seemed to like refrigerator dill pickles with black peppercorns. I've seen old pickle recipes that call for adding homemade pickling spices, full-peeled garlic cloves, mustard seed, hot peppers, coriander seeds, and even a bay leaf.
Experiment, and ask your family what they like. Not everyone enjoys spicy pickles.
Common Garlic Dill Pickle Canning Mistakes
Most pickle problems start before the jars go into the canner. A few small habits can make a big difference.
The most common garlic dill pickle canning mistakes include using weak vinegar, changing the brine ratio, skipping headspace, packing jars too tightly and processing jars for the wrong length of time. Soft cucumbers can also lead to limp pickles, so start with firm, fresh cucumbers and trim off the blossom end before packing the jars.
How to Keep Garlic Dill Pickles Crisp
Crisp pickles start with crisp cucumbers. Don't wait until the cucumbers feel tired or rubbery.
For crisp garlic dill pickles, use fresh pickling cucumbers, trim the blossom end and keep the cucumbers cold until you're ready to can them. Pack them snugly, but don't crush them into the jars. Avoid overprocessing, and let the finished jars sit for at least two weeks before opening so the flavor can develop.
Recipe
Homemade Garlic Dill Pickle Recipe
Ingredients
- Pickling cucumbers
- 1 cup white vinegar
- ½ cup red wine vinegar
- 1 ½ cups water
- 1 tablespoon kosher salt
- 1 Tablespoon dried dill weed or 3 heads fresh dill
- 1-2 Tablespoons crushed garlic
- ½ teaspoon red pepper flakes
Instructions
- First, clean and sterilize the jars, rings, and lids.
- Immerse them in hot water for 5 minutes.
- Removing them carefully with a jar lifter. Tip: It is much easier to run them through the dishwasher (if you have one) on the heated dry cycle and remove them, touching them as little as possible.
- While your quart jars are boiling, cut off the blossom end of each cucumber to prevent softening of pickles from the enzyme the blossom can produce. This is important for crunchy pickles. After all, no one likes soggy pickles.
- Next, quarter them.
- Then add garlic, dill, salt, and red pepper flakes to the bottom of the jar.
- Fill the jar full but not so tight that it is a struggle to remove with cucumber spears.
- Combine vinegar - red and white, or you can use one or the other if you prefer. This is just the combination I like, and water.
- Pour the liquid over the pickles and spices, leaving ½" headspace for canning.
- Wipe rims of jars.
- Wipe off the lids of the canning jars with a clean towel, place the lid, and ring back on.
- If you are making a small refrigerator batch of pickles, you can stop here and store them in the refrigerator.
- Give them a couple of days to absorb the flavors before you start eating them. The longer they sit, the tastier they are!
- If you want to can your homemade pickles, fill a large pot with water and immerse your jars, be sure that the water covers them by at least 1".
- Remove and set jars to the side.
- Bring water to a boil and place jars back in water.
- Boil for 15 minutes, remove jars and leave undisturbed for 12-24 hours.
- Check the seal. If properly sealed, the center will not move at all. If some of your jars did not seal properly, you can still enjoy them in the refrigerator for up to a month.
Nutrition
Are Pickles a Condiment?
Yes, pickles can count as a condiment when you serve them with burgers, sandwiches, hot dogs or snack boards. They add crunch, salt and tang, much like relish or mustard.
Pickles can also work as a side dish, snack or recipe ingredient. Use them in potato salad, tuna salad, egg salad or chopped into a homemade sauce. If you're ready to branch out beyond cucumbers, my guide to pickled vegetables for beginners gives you more simple ways to preserve the harvest.
Garlic Dill Pickles Recipe FAQs
Over the years I've had many questions about making garlic dill pickles. Here are some of the most frequently asked.
Can I use regular cucumbers for garlic dill pickles?
Yes, but pickling cucumbers work best. Regular slicing cucumbers often have more water and softer centers, so they may not stay as crisp after canning.
Can I use apple cider vinegar instead of white vinegar?
Yes, if the label says 5% acidity. Apple cider vinegar gives pickles a slightly fruitier flavor and a darker color.
How long before canned garlic dill pickles are ready to eat?
Wait at least two weeks before opening a jar. This gives the garlic, dill and vinegar time to flavor the cucumbers.
Why did my canned pickles turn soft?
Soft pickles usually come from overripe cucumbers, overprocessing, skipping the blossom-end trim or using cucumbers that sat too long before canning.
Are pickles considered a condiment?
Yes, pickles count as a condiment when you serve them with burgers, sandwiches, hot dogs or snack boards. They can also work as a side dish, snack or recipe ingredient.
Like this post? Save it, share it, and read it!
It was the first time I tried garlic dill pickles, super super delicious!
Thank you for all the tips. Going ahead to make some.
We put pickles on everything and grow our own cucumbers so this pickle post is perfect. (perfect pickle post - hehehe)
I love that there is plenty of dill in the pickles as that is my favourite part. I reduced the red pepper flakes as my kids really don't handle any heat. So I just added a pinch.
Really easy to follow