Skip to main content
Epicurious

Fast Favorite Garlic Dill Pickles

4.2

(29)

Image may contain Relish Food Drink Beer Alcohol Beverage Plant Jar and Pickle
Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson

Often called kosher-style dill pickles, these are quick to make. Use either small whole cucumbers or cut larger ones into quarters. For an additional interesting flavor, tuck a small dried hot red pepper into each jar. 

Note: "The proportion of water to vinegar necessary to inhibit the growth of organisms produces a very sour pickle," says Topp. "While you can't change this proportion, you can safely add up to one tablespoon of sugar if you want to slightly sweeten the pickles." Note that garlic may turn blue or green in the jar. Nothing to be alarmed about—it is only the effect of the acid on the natural pigments in the garlic.

Tips from Epicurious

Pickling salt is free of the additives found in table salt, which can discolor homemade pickles. The popular brand Mrs. Wages is available online. If you use regular table salt, the pickles will taste fine, but they may turn dark, with cloudy liquid. Do not substitute kosher salt, as the difference in texture can result in incorrect measurements.

Recipe information

  • Yield

    Makes 4 pint (500 mL) jars

Ingredients

8-10 small pickling cucumbers (about 3 pounds/1.5kg)
2 cups (500 mL) white vinegar
2 cups (500 mL) water
2 tablespoons (25 mL) pickling salt
4 heads fresh dill or 4 teaspoons dill seeds (20 mL)
4 small cloves garlic

Preparation

  1. Step 1

    Cut a thin slice from the ends of each cucumber

    Step 2

    Meanwhile, combine vinegar, water, and salt in a saucepan and bring to a boil.

    Step 3

    Remove hot jars from canner. Place 1 head fresh dill or 1 tsp (5 mL) dill seeds and 1 clove garlic into each jar; pack in cucumbers. Pour boiling vinegar mixture over cucumbers to within 1/2 inch (1 cm) of rim (head space). Process 10 minutes for pint (500 mL) jars and 15 minutes for quart (1 L) jars as directed for Longer Time Processing Procedure.

Image may contain: Plant, Food, Jam, Fruit, and Jar
From The Complete Book of Small-Batch Preserving by Eleanor Topp and Margaret Howard © 2001. Reprinted with permission from Firefly Books Ltd. Buy the full book at Amazon or Thrift Books.
TagsPickleCondimentAmericanCucumberVegetableDillHerbs & SpicesSnackNut FreeGluten FreeDairy FreeVeganVegetarianEasyQuickMake Ahead5 Ingredients or FewerPickle & PreserveSummerEpicurious

See Related Recipes and Cooking Tips

Read More
Cantaloupe, Cucumbers, Lime, and Mint
This refreshing melon and cucumber salad works as a snack, starter, or side dish.
Charred Cabbage With Shrimp Paste Butter
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
Gilda Salsa
Inspired by the Basque pintxo, this great-on-anything salsa packs a punch.
Watermelon, Shiso, Plum, and Salt
Make the most of melon season with this simple and savory fruit salad.
XO Sauce
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Maple Tamagoyaki
From author Sonoko Sakai, this Japanese omelet is distinguished by its fluffy layers, with a touch of sweetness from maple syrup.
Spice-Grilled Pork Chops
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Chickpeas in Coconut Sauce
Scoop up these warmly spiced chickpeas with any flatbread or spoon them onto rice.