Garlic Dill Pickles


  • 24 pickling cucumbers
  • 15 sprigs fresh dill
  • 2 whole heads garlic, cloves removed and peeled
  • 4 tsp mustard seed
  • 4 cups water
  • 2 cups cider vinegar
  • 2 tbs pickling or kosher salt
  • Wash cucumbers and pack in hot sterilized quart jars.
  • To each jar add 15 sprigs fresh dill, 8 cloves of peeled garlic and 1 tsp mustard seed.
  • In a large sauce pan, combine water, vinegar and salt, then heat to boiling.
  • Fill jars leaving 1/2 inch at the top.
  • Seal according to canning directions.
  • Process in simmering water bath at 200 degrees for 10 minutes.
  • Store without removing bands.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.