If you are a big fan of pickles and are looking for a simple-yet-tasty recipe to make your pickles at home, then you are in the right place.
That’s because I am here to show you the quick and easy Garlic Dill Pickles Recipe – All Garlic Recipes that you grab and do your pickles right away!
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Garlic Dill Pickles Recipe – All Garlic Recipes
#1 Classic Garlic Dill Pickles Recipe
- About 3 pounds of small cucumbers
- 500mL of white vinegar
- 500 mL of water
- 6 tablespoons of salt
- 2 tablespoons of picking salt
- 4 heads of fresh dill or 4 teaspoons of dill seeds
- 4-5 small cloves garlic
- 4-5 slices of chilies (optional)
Here are the eight simple steps to make your garlic dill pickles at home.
- Step 1: Soak the cucumbers in saltwater for 5 minutes.
- Step 2: Re-wash and scrub them with clean water.
- Step 3: Remove the stem and cut a thin slice from the ends of each cucumber.
- Step 4: Dissolve 6 tablespoons of salt into 3-4 liters of water. And then, place the cucumbers in the mixture for 4-12 hours to make crisper pickles.
- Step 5: Combine 500mL of white vinegar, 500 mL of water, and 2 tablespoons of pickling salt into a saucepan and bring to a simmer.
- Step 6: Pack a glass pint jar with cucumbers and the species you have prepared, including dill, small cloves garlic, and chilies.
In this step, you can replace fresh garlic (4-5 cloves) with garlic powder (about ½ teaspoon), making the flavor milder. Here are some of the Best organic garlic powder: Organic California Garlic Powder, McCormick Gourmet Organic Garlic Powder, and Simply Organic Garlic Powder.
- Step 7: Pour boiling salt-vinegar mixture over cucumbers and leave 1/2 inch of headspace.
- Step 8: Tap gently to remove any trapped air, clean the jar, apply the lid and process in a water bath for 10 minutes.
Here is how to make the classic garlic dill pickles at home
#2 Kosher-style Garlic Dill Pickles
- 8 to 10 small pickling cucumbers
- 1 and ½ cup of vinegar
- 2.5 to 3 tablespoons of any non-iodized, additive-free salt
- A small bunch of fresh dill or a teaspoon of dried dill
- 6 to 8 blanched and sliced clove garlic
- 1 tablespoon of whole mustard seeds
- 1 tablespoon of black peppercorns
- 2 red pepper flakes (optional)
- Step 1: Wash the cucumbers in cold water.
- Step 2: Mix vinegar, water, and salt in a pot, and then bring the combination to a boil. Quickly after the mixture is boiling, turn down the heat and occasionally stir until the salt is dissolved.
- Step 3. Place a layer of dills, garlic, peppercorns, and mustard seeds at the jar’s bottom. For the dill, you can choose whether seed heads, leaves, or stems.
- Step 4: Pack the cucumbers vertically into the jar (half full). It is necessary to pack the cucumbers as tight as possible so that they will not rise to the surface.
- Step 5: Add more dill and continue to pack the cucumbers until the jar is almost full. If you prefer the spicy flavor, you add the red pepper flakes.
- Step 6: Fill the jar with the prepared vinegar liquid mixture and leave 1/2 inch of space from the top of the jar.
- Step 7: Seal and process the finished jar in a boiling-water bath for 10 minutes. Remember to start the timer as soon as the water starts to boil.
- Step 8: Once you have completed, store the pickles in a cool, dark place like a cupboard or pantry. Based on the atmosphere temperature, they can be within 3 to 7 days.
#3 Garlic, Jalapeno, and Dill Refrigerator Pickles
- About 1 kilo of small pickling cucumbers
- 4 pieces fresh dill
- 2 fresh jalapenos
- 4 peeled cloves garlic
- 2 and ½ cups of distilled white vinegar
- 1 tablespoon of whole peppercorns (black peppercorns are highly recommended)
- ½ tablespoon of coriander seeds
- ½ tablespoon of mustard seeds
- 1 and ½ tablespoons kosher sea salt
Prepare jalapenos and cucumbers
- Step 1: Rinse both with clean water.
- Step 2: Cut the stems and blossom ends of the cucumbers off. Then, slice them into spears, halves, or ½ round chips.
- Step 3: Cut each Jalapeno into four slices and set aside.
- Step 4: Move the prepared cucumbers into a colander, fling a small pinch of salt all over the cucumbers and mix well.
- Step 5: Leave the mixture rest while making pickling liquid. The cucumbers would be crisper, and the flavor would be better if you let the cut cucumbers rest for at least 3 hours.
Make pickling liquid
- Step 1: Boil the mixture of vinegar and 3 cups of water.
- Step 2: Add 1 tablespoon of salt, coriander seeds, mustard seeds, and whole peppercorns into the mixture.
- Step 3: Boil the pickling liquid, and then reduce to a simmer for 5 minutes. During this step, you need to occasionally stir to ensure that all the ingredients combine well.
- Step 4: Remove from the heat and set it aside until it becomes lukewarm.
Complete your jalapeno, garlic, dill refrigerator pickles
- Step 1: Place the garlic cloves, fresh dill pieces, and jalapeno slices in the bottom of the jar.
- Step 2: Place the cucumbers vertically until they are fit in tight.
- Step 3: Ladle the brine into the jar and cover the cucumbers completely yet still leave a space of ½ inch from the jar rim.
- Step 4: Leave the mixture for an hour without covering the counter.
- Step 5: Put the lid and ring on the jar.
- Step 6: Store the pickles in the refrigerator for around a day. And then, you can enjoy yummy home-made pickles for up to 2 weeks.
Now you know the Garlic Dill Pickles Recipe – All Garlic Recipes come with the easy-to-find ingredients and simple-to-follow guidance.
So, it is your time to pick up your favorable recipe and try it at home! I am pretty sure you will make super crunchy and tasty garlic dill pickles as long as you stick to these recipes!