Garlic Dill Pickles Recipe

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These garlic dills will forever change the way you approach pickles. If you've never canned before, you can make it easier on yourself and make them as refrigerator pickles. However, for those of us who love stashing away a little bit of summer for later in the year, canning instructions are also included.

Recipe Facts

Active: 30 mins
Total: 168 hrs
Serves: 10 to 12 servings

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Ingredients

  • 2 quart Kirby cucumbers (approximately 3 pounds)

  • 1 1/2 cups apple cider vinegar

  • 1 1/2 cups filtered water

  • 2 tablespoons pickling salt

  • 8 garlic cloves, peeled

  • 4 teaspoons dill seed

  • 2 teaspoons black peppercorns

  • 1 teaspoon red chile flakes

Directions

  1. Wash jars thoroughly in warm, soapy water. If you plan on making shelf stable pickles, prepare a boiling water bath canner. Put fresh canning jar lids into a small saucepan with 3 inches of water and set to the barest simmer.

  2. Wash and dry kirby cucumbers. Remove blossom end. Cut into chips, spears or leave whole, depending on your preference.

  3. Combine vinegar, water and salt in sauce pan and bring to a boil.

  4. Equally divide garlic cloves, dill seed, black peppercorns and red chili flakes between jars. Pack prepared cucumbers into jars as tightly as you can without crushing them.

  5. Pour the brine into the jars, leaving 1/4 inch headspace (that's the amount of space between the surface of the brine and the rim of the jar).

  6. Remove any air bubbles from jars by gently tapping them. You can also use a wooden chopstick or plastic utensil to help remove stubborn bubbles.

  7. Wipe rims and apply lids and bands (don't screw them on too tightly).

  8. If processing jars for shelf stability, lower jars into your processing pot. When water returns to a boil, set a timer for 10 minutes.

  9. When time is up, remove jars from canning pot and allow them to cool. When jars are cool enough to handle, check seals.

  10. If you choose not to process your jars, let them cool before putting them into the refrigerator. Do note that your jars may seal during the cooling process. However, without the boiling water bath process, that doesn't mean they're shelf stable. Still refrigerate.

  11. Let pickles rest for at least one week before eating.

Special equipment

4 pint jars or 2 quart jars

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Nutrition Facts (per serving)
28 Calories
0g Fat
5g Carbs
1g Protein
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Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 28
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 877mg 38%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 1g
Vitamin C 4mg 20%
Calcium 27mg 2%
Iron 0mg 3%
Potassium 205mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)