The only reason I grow cucumbers is to make this Garlic Dill Pickles recipe. Oh, sure, we eat cucumbers in Panzanella and other tossed salads, and I make a German-style cucumber salad that the whole family loves.
But as far as I’m concerned, there’s nothing like a good garlic dill pickle. The crunch. The bite. That vinegary goodness. Swoon!
Garlic Dill Pickles Recipe
Pickles Are Good for You!
Pickles are naturally low in calories, making them an excellent way to satisfy crunchy and salty cravings when you’re trying to lose weight. Their health benefits don’t end there, either.
Pickles also contain antioxidants which fight free radicals throughout the body. Vinegar-based pickles have even been shown to improve hemoglobin levels in people with diabetes. Plus, like all fruits and vegetables, they’re full of vitamins and minerals!
That doesn’t mean you should go crazy eating them. Pickles are rather high in sodium, so if that’s something you’re watching you’ll want to limit yourself to one spear a day.
Pickle Juice Has Benefits, Too!
Pickle juice is almost as good for you as the pickles themselves. Due to the high potassium content, pickle juice is a favorite drink of athletes who need to replenish nutrients rapidly after working out.
It’s also an ideal remedy for sore muscles, hangovers, and even PMS. Got a sore throat? Drinking pickle juice will help soothe it! The vinegar in the brine aids digestion, so keep a jar of pickle juice in your refrigerator to treat upset tummies.
To Can or Not To Can?
If you’re new to canning, pickles are an excellent way to start. Or skip the canning process altogether, and use the refrigerator pickle method I’ve provided.
You don’t need to limit yourself to cucumbers, either. Baby carrots, whole green beans, radishes and quartered turnips are all good this way. In fact, my cucumber-hating son isn’t a fan of my garlic dill pickles, but he loves just about any other kind of vegetable pickled in this brine.
Garlic Dill Pickles: Canning or Quick
- 3 lbs pickling (Kirby) cucumbers
- 1 1/2 cups white vinegar
- 1 1/2 cups water
- 2 tbsp. pickling or Kosher salt
- 8-12 cloves garlic (How garlicky do you want them?)
- 4 tsp. dill seeds
- 2 tsp. black peppercorns whole
- 4 grape leaves optional (for crunch)
- Wash jars in warm, soapy water and rinse in hot, or run them through the dishwasher.
- If you will be canning these, get your water bath canner boiling now. Meanwhile, in a small saucepan, bring a few inches of water to a low simmer and add the canning jar lids.
- Wash and dry the cucumbers. Slice a sliver off from each end, and cut into chunks or spears.
- In a medium saucepan, bring the vinegar, water, and salt to a rolling boil.
- Divide the garlic cloves, dill seeds, and peppercorns equally between the hot jars. Pack the cucumbers in as tightly as you can manage.
- Pour the hot vinegar brine into the hot jars, allowing ¼ inch headspace. (Optional: Place one grape leaf on top of the cucumbers in each jar to cover them and keep your pickles crispy.)NOTE: If making quick pickles just put the lids on, let them reach room temperature, then transfer them to the refrigerator. Wait 48 hours before eating.
- Run a chopstick or small plastic spatula around the interior of the jar, between the cucumbers and the glass, to remove any air bubbles.
- Process jars by carefully lowering them into the boiling water bath canner. The water will stop boiling at this point; when it returns to a boil, set a timer for 10 minutes.
- After the jars have processed at a full boil for 10 minutes, remove them carefully to a folded towel on the counter and leave them there for 24 hours. Do not move them! It is normal for the jars to make popping sounds as they cool.
- The next day, check the seal by pressing down on the lid. If it does not move, the jar is sealed correctly. Jars with wobbly lids are not sealed correctly, so they are not shelf-stable and must be stored in the refrigerator.