We’ve Been In A Pickle – Easy Garlic Dill Pickle Recipe

That’s what’s been going on in the Nicholes camp for a while. It’s been fun and for the first batch of each preserve, or pickle that I have done, I’ve been a little wary of posting for fear that they didn’t come out the right way. So, after going through a couple of trial periods, I’m ready to share my pickles with the world! These easy garlic dill pickles only take a minute to pull together, and EVERYONE will love them.

With so many people now harvesting cucumbers in droves across the northern hemisphere, the question arises as to what you can do with them, and I have the answer for you. The garlic dill pickles give the right amount of garlicky goodness to each bite, and the addition of bay leaves – or grape leaves if you have them – ensures that you have the crispiest, crunchiest pickles made in your kitchen.

You’ll need to gather these materials before starting:

Pickling cucumbers

Pickling Salt (table salt will cloud the liquid – it just doesn’t look pretty)

Mustard Seed (like the faith of a mustard seed, mustard seed)

Dill

Bay Leaves

Mason Jars

Garlic (if you want garlic dill pickles)

Garlic Dill Pickles

Yield: 6 pints

Easy Garlic Dill Pickles

Easy Garlic Dill Pickles

Easy Garlic Dill Pickles

Prep Time: 5 minutes
Cook Time: 10 minutes
Additional Time: 10 days
Total Time: 10 days 15 minutes

Ingredients

  • 4 lbs pickling cucumbers 4 to 5 inches long or smaller if you like
  • 6 tablespoons salt
  • 1 1/2 tablespoons mustard seed
  • 3 c. white vinegar
  • 3 c. water
  • Garlic Cloves
  • 3/4 cup dill seed (I used fresh dill)
  • 6 bay leaves.

Instructions

    1. Wash cucumbers, combine salt, mustard seed, vinegar, and water.
    2. Heat to boiling.
    3. Pack cucumbers into sterilized jars. You will need six pint-sized mason jars or 1 half-gallon mason jar
    4. Add a clove of garlic to each jar.
    5. Fill with boiling vinegar solution.
    6. Add 2 Tablespoons dill seed and 1 bay leaf to each jar.
    7. Seal at once. Makes 6 pints or 1 half gallon.

Ingredients

4 lbs, pickling cucumbers 4 to 5 inches long or smaller if you like
6 tablespoons salt
1 1/2 tablespoons mustard seed
3 c. white vinegar
3 c. water
Garlic Cloves
3/4 cup dill seed (I used fresh dill)
6 bay leaves.

Directions

Wash cucumbers, combine salt, mustard seed, vinegar, and water. Heat to boiling. Pack cucumbers into sterilized jars. Add a clove (or more) of garlic to each jar. Fill with boiling vinegar solution. Add 2 Tablespoons dill seed and 1 bay leaf to each jar. Seal at once. Makes 6 pints.

Totally missed showing you how I packed the cucumbers into the mason jar, and then poured the vinegar mixture over, but there’s only so much this mama can do with her two hands, and handling hot acidic liquid while trying to get photos is NOT one of them – please use your imagination accordingly – thank you.

Easy Dill Pickles

After sealing – there is no need to process. You can put these straight into the refrigerator after adding the bay leaf (which I found out keeps the pickles crisp) because the addition of the hot liquid over the pickles will seal the jars properly. These need to stay in the refrigerator for at least 10 days (believe me, you’ll appreciate it) and then you can enjoy the garlicky goodness!

Happy pickling!

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4 Comments

  • Reply
    Christy Packard
    March 9, 2013 at 6:31 pm

    I love reading your blog Mrs. Houseful! Thank you for sharing! (hearts and smiles)…

  • Reply
    With Summer Comes Canning | Houseful Of Nicholes
    April 2, 2013 at 4:26 pm

    […] before the next market day rolls around. Which is why I toook up canning. So far, I’ve made Pickles, Peach Butter, Apple Butter, Strawberry Rhubarb Preserves, Vanilla Extract and Blueberry […]

  • Reply
    Brenda Wilson
    August 8, 2019 at 10:04 am

    I wish that I could make some pickles right now. Tasty!!!

  • Reply
    Shelley
    August 17, 2019 at 11:00 pm

    I love pickles and look forward to trying to make these soon. 🙂

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