Garlic dill pickles are crisp, bold, and full of fresh garlic flavor. This classic two-day pickling recipe uses a saltwater soak followed by a vinegar brine to create crunchy homemade pickles with traditional dill flavor.
If you love homemade pickles with a strong garlic bite, these garlic dill pickles are the kind of pantry staple you will want to make every season. They are tangy, savory, aromatic, and packed with the unmistakable flavor of fresh garlic, dill, mustard seed, and a clean vinegar brine. There is no sugar in this recipe, so the flavor stays sharp and classic.
This recipe follows an old-fashioned two-day method. On the first day, the cucumbers are soaked in saltwater. This step helps firm the cucumbers before they are packed into jars, giving the finished pickles a better texture and a more satisfying crunch. On the second day, the cucumbers are rinsed, packed with garlic and dill, covered with hot brine, and processed in a boiling water bath canner for shelf-stable storage.
The result is a batch of crisp garlic dill pickles that are perfect for sandwiches, burgers, snack plates, chopped into salads, or served straight from the jar. Because this recipe makes about seven quarts or fourteen pints, it is especially useful when you have a large cucumber harvest to preserve.
Each quart jar gets four cloves of garlic, while each pint gets two. That generous amount of garlic gives these pickles their bold character without adding heat or sweetness. Fresh dill heads or fronds bring the familiar dill pickle aroma, and mustard seed adds a warm, tangy note that rounds out the brine.
Why You’ll Love It
- Big garlic flavor: Four cloves of garlic per quart give these dill pickles a bold, savory taste.
- Excellent crunch: The overnight saltwater soak helps the cucumbers stay firm before they go into the final brine.
- Great for canning: This recipe makes a large batch, ideal for preserving a cucumber harvest.
- Classic dill pickle taste: No sugar and no hot peppers, just garlic, dill, mustard seed, vinegar, water, and salt.
- Pantry friendly: Properly processed jars can be stored in a cool, dark place until opened.
Ingredients for Garlic Dill Pickles
These garlic dill pickles rely on simple ingredients, but each one matters. Use fresh cucumbers, fresh garlic, and vinegar with the proper acidity for safe canning. Pickling salt is also important because it dissolves cleanly and does not contain additives that can cloud the brine.
Day 1 Ingredients
- Pickling Cucumbers, 8 pounds: Choose firm, unwaxed pickling cucumbers that are about 3 to 4 inches long. Avoid oversized cucumbers with large seeds, as they tend to become softer after canning. Trimming a small amount from each end and pricking the skins helps the cucumbers absorb the saltwater soak.
- Pickling Salt, 1 cup: The salt is used for the overnight soak. It draws moisture from the cucumbers and helps improve texture. Most of this salt is rinsed away before the cucumbers are packed into jars, so the finished pickles will not be overly salty.
Day 2 Ingredients
- Water, 7 cups, and white vinegar, 7 cups: A 1:1 ratio creates a bright, tangy brine. Use white vinegar with at least 5% acidity for safe pickling.
- Pickling Salt, 1 tablespoon: This small amount of salt seasons the final brine and helps keep the flavor balanced.
- Garlic Cloves, 28 total: Use four cloves per quart jar or two cloves per pint jar. Fresh, firm garlic gives the best flavor.
- Fresh Dill Heads or Fronds, 14 total: Use two large dill heads per quart or one per pint. Dill seed may be used if fresh dill is not available; use about 1 teaspoon per quart jar.
- Mustard Seed, 7 teaspoons: Mustard seed adds a traditional tangy note to the brine. Use 1 teaspoon per quart or ½ teaspoon per pint.
How to Make Garlic Dill Pickles
This garlic dill pickle recipe is made over two days. The first day is for preparing and soaking the cucumbers, while the second day is for rinsing, packing, brining, and canning. The extra time is worth it because the salt soak improves the texture of the finished pickles.
Day 1
Wash the cucumbers thoroughly to remove any dirt or grit. Trim about ⅛ inch from each end, then prick the cucumbers all over with a fork. Place the cucumbers in a large non-reactive bowl, crock, or food-safe container, layering them with 1 cup of pickling salt. Use roughly one quarter of the salt for each layer.
Pour cold water over the cucumbers until they are covered by at least 1 inch. Place a clean plate or weight on top to keep the cucumbers submerged. Cover the container and let the cucumbers soak at cool room temperature for 12 to 24 hours.
Day 2
Drain the cucumbers in a colander and rinse them well to remove surface salt. Let them drain again while you prepare the jars, lids, and brine.
In a large pot, combine 7 cups of water, 7 cups of white vinegar, and 1 tablespoon of pickling salt. Bring the mixture to a boil, stirring until the salt dissolves. Reduce the heat and keep the brine hot while you pack the jars.
Working with one hot, sterilized jar at a time, place 2 sliced garlic cloves and 1 dill head in the bottom of each quart jar. Fill the jar halfway with cucumbers, then add 2 more sliced garlic cloves and another dill head. Continue packing cucumbers tightly, leaving ½ inch headspace. Add 1 teaspoon mustard seed to each quart jar. For pint jars, use 2 garlic cloves total, 1 dill head, and ½ teaspoon mustard seed.
Pour the hot brine over the cucumbers, maintaining ½ inch headspace. Remove air bubbles, wipe the rims clean, and apply canning lids and bands until fingertip tight. Process the jars in a boiling water bath canner for 10 minutes for pints or 15 minutes for quarts, adjusting the time for altitude if needed.
After processing, remove the jars from the canner and let them cool undisturbed for 12 to 24 hours. Check the seals, label the jars, and store them in a cool, dark place. For the best flavor, allow the garlic dill pickles to sit in the brine for a few weeks before opening.
Altitude Adjustments
Processing times must be adjusted based on elevation to ensure safe water bath canning:
- 0 to 1,000 feet: Process pints for 10 minutes and quarts for 15 minutes.
- 1,001 to 6,000 feet: Process pints for 15 minutes and quarts for 20 minutes.
- Above 6,000 feet: Process pints for 20 minutes and quarts for 25 minutes.
Garlic Dill Pickles
Equipment
- Water bath canner
- Quart or pint canning jars
- Large non-reactive bowl or container
- Large pot for brine
Ingredients
Day 1:
- 8 lbs pickling cucumbers, 3 to 4 inches long
- 1 cup pickling or canning salt
Day 2:
- 7 cups water
- 7 cups white vinegar, 5% acidity
- 1 Tbsp pickling salt
- 28 cloves garlic, sliced, 4 per quart or 2 per pint
- 14 fresh dill heads or fronds, 2 per quart or 1 per pint
- 7 tsp mustard seed, 1 tsp per quart or ½ tsp per pint
Instructions
Day 1
-
Scrub the cucumbers, trim the ends, and prick each cucumber with a fork. Layer the cucumbers with pickling salt in a large non-reactive bowl or container. Cover with cold water by 1 inch, weigh down to keep submerged, and soak for 12 to 24 hours at cool room temperature.
Day 2
-
Drain and rinse the cucumbers thoroughly. Prepare jars, lids, and a boiling water bath canner.
-
Combine the water, vinegar, and 1 tablespoon pickling salt in a large pot. Bring to a boil, stir until dissolved, then keep the brine hot.
-
For each quart jar, add 2 sliced garlic cloves and 1 dill head, fill halfway with cucumbers, then add 2 more garlic cloves and another dill head. Finish packing with cucumbers and add 1 teaspoon mustard seed. For pint jars, use 2 garlic cloves total, 1 dill head, and ½ teaspoon mustard seed.
-
Pour hot brine over the cucumbers, leaving ½ inch headspace. Remove air bubbles, wipe rims, and apply lids and bands fingertip tight.
-
Process in a boiling water bath canner for 10 minutes for pints or 15 minutes for quarts, adjusting for altitude as needed.
-
Let jars cool undisturbed for 12 to 24 hours. Check seals, label, and store in a cool, dark place. For best flavor, wait a few weeks before opening.
Notes
Altitude Adjustments
Adjust processing time according to elevation:
- 0 to 1,000 feet: Process pints for 10 minutes and quarts for 15 minutes.
- 1,001 to 6,000 feet: Process pints for 15 minutes and quarts for 20 minutes.
- Above 6,000 feet: Process pints for 20 minutes and quarts for 25 minutes.
Nutrition
Carbohydrates: 2g,
Protein: 1g,
Fat: 0.2g,
Sodium: 128mg
Nutrition information is automatically calculated and should be used as an approximation.
Cucumber Pickle Recipes
Looking for more cucumber pickle ideas? Kosher-style dill pickles are similar but usually have a milder garlic flavor, while classic dill pickle spears are a convenient shape for serving with sandwiches, burgers, and picnic meals.
This garlic dill pickle recipe is best for anyone who wants a stronger garlic flavor and a traditional no-sugar brine. Keep unopened jars in a cool, dark place, and refrigerate each jar after opening.
