Tangy Garlic Dill Pickles

I’ve been making my own pickles for years now, and I still get excited every time I hear that satisfying pop when I open a fresh jar. There’s something so rewarding about turning regular cucumbers into tangy, crunchy pickles right in your own kitchen. Plus, homemade pickles taste so much better than store-bought ones.

Garlic dill pickles are my go-to recipe because they’re simple to make and packed with flavor. The combination of garlic and dill creates that classic pickle taste we all love. I like to make big batches because they disappear fast in our house. My kids grab them straight from the jar for snacks.

The best part? You don’t need any special equipment or fancy ingredients. Just cucumbers, some basic spices, and a little patience while they pickle. Once you try making your own, you’ll never want to buy pickles from the store again.

What Kind of Cucumbers Should I Use?

Kirby cucumbers are definitely your best bet for making crispy dill pickles since they’re specifically grown for pickling. These small, bumpy cucumbers have thicker skins and fewer seeds than regular slicing cucumbers, which means they’ll stay crunchy even after sitting in the brine. If you can’t find Kirbys at your grocery store, look for any cucumber labeled as “pickling cucumbers” – they’re usually shorter and more compact than the long English cucumbers. Regular cucumbers can work in a pinch, but they tend to get softer and may not give you that satisfying crunch you’re looking for in a good pickle.

Options for Substitutions

While pickling has some must-haves, there’s still room for a few swaps in this recipe:

• Kirby cucumbers: Kirby cucumbers are really the best choice for crisp pickles since they have fewer seeds and thicker skin. If you can’t find them, Persian cucumbers work well too, but avoid regular slicing cucumbers as they’ll get mushy.
• Dill seed: Fresh dill heads work great if you can find them – use about 2-3 heads instead of the seeds. Dried dill weed can work in a pinch, but use only 2 teaspoons since it’s more concentrated.
• Apple cider vinegar: White vinegar works just as well and is actually more traditional for pickles. Just make sure whatever vinegar you use has at least 5% acidity for safe pickling.
• Pickling salt: You can use kosher salt instead – just make sure it doesn’t have any additives. Avoid table salt as the anti-caking agents can make your brine cloudy.
• Red chili flakes: Skip these if you don’t like heat, or try a whole dried chili pepper for a milder kick. You could also add a few slices of fresh jalapeño.

Watch Out for These Mistakes While Cooking

The biggest mistake when making garlic dill pickles is using regular table salt instead of pickling salt, which contains anti-caking agents that can make your brine cloudy and affect the final texture of your pickles.

Another common error is not using filtered water – tap water with chlorine or other chemicals can interfere with the fermentation process and create off-flavors, so stick to filtered or distilled water for the clearest, crispest results.

Make sure your cucumbers are completely submerged under the brine at all times, as any exposed pieces will develop mold or become mushy, and always use clean, sterilized jars to prevent unwanted bacteria from ruining your batch.

For the best crunch, choose firm kirby cucumbers and avoid any that feel soft or have wrinkled skin, and remember that patience pays off – let your pickles cure for at least 24 hours before tasting, though they’ll be even better after a few days.

What to Serve With Garlic Dill Pickles?

These tangy, garlicky pickles are perfect alongside classic deli sandwiches – think pastrami on rye, turkey clubs, or even a simple ham and cheese. They’re also amazing on a charcuterie board with some aged cheddar, salami, and crackers for a nice contrast to rich, salty meats. I love adding them to burgers and hot dogs for that extra crunch and acidic bite that cuts through all the richness. You can also chop them up and toss them into potato salad, egg salad, or even use them as a garnish for Bloody Marys if you’re feeling fancy.

Storage Instructions

Refrigerate: Once your pickles are done fermenting, keep them in the fridge in their sealed jars. They’ll stay crisp and delicious for up to 6 months, though mine never last that long! The flavor actually gets better after a few weeks as everything melds together.

Pantry Storage: If you processed your pickles using proper canning methods with sterilized jars, you can store unopened jars in a cool, dark pantry for up to a year. Just make sure you followed safe canning practices and heard that satisfying ‘pop’ when the lids sealed.

Serve: Always use clean utensils when grabbing pickles from the jar to keep them fresh longer. Once you open a jar, it needs to stay in the fridge and should be eaten within a few months for the best crunch and flavor.

Preparation Time	20-30 minutes
Cooking Time	10 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 50-70
• Protein: 2-4 g
• Fat: 0-1 g
• Carbohydrates: 12-15 g

Ingredients

For packing the jars:

• 2 qt kirby cucumbers (about 3 lb)
• 8 peeled garlic cloves
• 4 tsp dill seeds
• 2 tsp whole black peppercorns
• 1 tsp crushed red pepper flakes

For the brine:

• 1 1/2 cups apple cider vinegar
• 1 1/2 cups filtered water
• 2 tbsp pickling salt

Step 1: Prepare and Sterilize Jars

Wash the canning jars thoroughly in warm, soapy water.

If you plan on making shelf-stable pickles, prepare a boiling water bath canner according to safe canning guidelines.

Place fresh canning jar lids into a small saucepan with about 3 inches of water and set the heat to the lowest simmer, keeping them hot until ready to use.

I always like to gather all my canning tools at this point so everything is within reach when I start packing the jars.

Step 2: Prepare the Cucumbers

• 2 qt kirby cucumbers (about 3 lb)

Wash and dry the kirby cucumbers thoroughly.

Remove the blossom end from each cucumber to prevent bitterness.

Then, depending on your preference, cut the cucumbers into chips, spears, or leave them whole.

Preparing your cucumbers ahead of time makes packing the jars easier.

For a crunchier pickle, I like to keep the spears or whole cucumbers as thick as possible.

Step 3: Pack Jars with Spices and Cucumbers

• 8 peeled garlic cloves
• 4 tsp dill seeds
• 2 tsp whole black peppercorns
• 1 tsp crushed red pepper flakes
• prepared cucumbers from Step 2

Equally divide the peeled garlic cloves, dill seeds, whole black peppercorns, and crushed red pepper flakes among the sterilized jars.

Pack the prepared cucumbers (from Step 2) into the jars as tightly as you can without crushing them.

Layer the spices and cucumbers for optimal flavor distribution.

Step 4: Prepare and Pour the Brine

• 1 1/2 cups apple cider vinegar
• 1 1/2 cups filtered water
• 2 tbsp pickling salt

In a saucepan, combine the apple cider vinegar, filtered water, and pickling salt.

Bring the mixture to a boil, making sure all the salt dissolves.

Carefully pour the hot brine into the packed jars, leaving about 1/4 inch of headspace at the top of each jar.

Take your time pouring to avoid overfilling and to ensure all cucumbers are fully submerged.

Step 5: Remove Air Bubbles and Seal Jars

Remove any air bubbles from the jars by gently tapping them on the counter or using a wooden chopstick or plastic utensil to release trapped bubbles along the sides.

Wipe each jar rim clean with a damp cloth to ensure a good seal.

Place the prepared lids on the jars and screw on the bands until fingertip tight, but don’t overtighten.

This step is crucial for ensuring a proper seal during processing.

Step 6: Process Jars for Shelf Stability (Optional)

If you want shelf-stable pickles, lower the sealed jars into your prepared boiling water canner.

Once the water returns to a boil, set a timer and process the jars for 10 minutes.

When time is up, carefully remove the jars from the canner and let them cool on a towel or rack.

After cooling, check the seals by pressing the center of each lid; it should not flex.

Let pickles rest for at least one week to allow flavors to develop—trust me, the wait is worth it.

Step 7: Refrigerate or Store

If you choose not to process the jars, let them cool completely before refrigerating.

Please note that jars may seal on their own as they cool, but without boiling water processing, they are not shelf-stable and must be kept in the refrigerator.

The pickles will taste best if you let them rest for at least a week before enjoying.