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How to Make Garlic Dill Pickles

Updated on August 7, 2020

Home Made Dill Pickles

Three jars of our home made dill pickles.
Three jars of our home made dill pickles. | Source

Pickle Anyone?

Remember going to the movies and getting that huge dill pickle to eat along with a soda? Do you still have pickles on your hamburger or alongside your ham sandwich? Wouldn't it be great to be able to make your own pickles? Pickles have been a favorite snack food and condiment for years! You can tweak the recipe in several ways to your preferred taste. Our favorite is Garlic Dill Pickles, with a little jalapeno added for just a little kick.

I am going to share with you the best recipe for dill pickles you have ever tasted. Our grown kids know that when they come to visit, they get to leave with a jar of pickles or a jar of our jalapeno pickled okra.


Equipment Needed for Canning Pickles

Source

Equipment Needed

  • 4 quart jars, steralized, with rings and lids
  • large pan for water bath
  • small pan to heat lids
  • jar lifter
  • kitchen tongs to remove lids



Softening the Seals on Lids

Lids in Pan of Hot Water
Lids in Pan of Hot Water | Source

To have everything ready you will want to place your lids in a small pan of hot water to soften the rubber seals. I set a towel on the cabinet or table to place my jars on once they are finished processing.

Cook Time

Prep time: 20 min
Cook time: 15 min
Ready in: 35 min
Yields: 4 quart jars

Pickling Cucumbers

Fresh Picked Cucumbers
Fresh Picked Cucumbers | Source

Ingredients

  • 12-15 cucumbers, washed
  • 1 small jalapeno pepper, mild/hot
  • 2 cloves garlic, per jar
  • 3 cups vinegar, white
  • 3 cups water
  • 6 tbsp canning salt
  • 2 tsp dill seed
  • 1 tsp mustard seed

Processing Pickles

Source

Instructions

  1. Wash cucumbers throughtly to remove little black spiney bumps.
  2. Place 2 whole cloves garlic in the bottom of each jar. Add the mustard seed and dill seed also.
  3. Now pack the pickles into the jars. It is easier to pack them if they are wet. If you want "hot" pickles, now is the time to add 1 jalapeno to the jar. Use the small pickles to take up any dead air space you can.
  4. Now mix the vinegar, water and salt together and bring to a boil. Once boiling, pour the mix over the pickles, leaving about 1/2" head space.
  5. Place the heated lids on the jars and screw rings on snugly.
  6. Add about 1-2 inches of water to your large pan and place the jars inside. I like to set the lid on top of the jars, it just helps hold in the heat. Bring the water to a boil and "process" for 10 minutes.
  7. Once your processing is finished, take the jars out of the pan and place on a towel or something heat resistant. Using a pot holder, screw the lids down tight on the jars and set them aside to cool.
Nutrition Facts
Serving size: 1 Large Pickle
Calories 17
Calories from Fat0
% Daily Value *
Fat 0 g
Saturated fat 0 g
Unsaturated fat 0 g
Carbohydrates 4 g1%
Sugar 2 g
Fiber 2 g8%
Protein 1 g2%
Cholesterol 0 mg
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Nutritional Value

Canning your own pickles is a great idea! You can have pickles just the way you like them all year long. Pickles will last for several years if you store them in a cool, dry place. You do need to let them sit for about 30 days before eating, to ensure the best flavor.

Pickles are a very healthy snack as well. They are very low in calories and they basically have no saturated fat and no cholesterol. Pickles are a good source of vitamin A, K, potassium, manganese, calcium and high in dietary fiber. However, they are high in sodium, take care if you are on a low sodium diet.

I hope you have enjoyed my recipe as much as I have enjoyed sharing it!

How Do You Like Your Pickles?

See results
5 stars from 7 ratings of Garlic Dill Pickles
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