Home Canned Garlic Dill Pickle Recipe
These garlic dill pickles are salty, tangy, and bursting with bold flavor from dill, garlic, and spices—all sealed up with ease in a pressure cooker.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 3-4 heads Fresh dill or 1 tablespoon dried whole dill seed
- 2-3 cloves Garlic peeled
- 12 Black peppercorns
- 0.5 Bay leaf small
- 0.25 teaspoon Mustard seed whole
- 0.5 teaspoon Crushed red pepper flakes or 3 dried habaneros optional
- 1 cup Cider vinegar or white wine vinegar
- 2 cups Water
- 1 tablespoon Pickling salt non-iodized, kosher salt works
- 2 pounds Pickling cucumbers trim blossom ends
Instructions
Instructions
- Sterilize your canning jars and lids by boiling them in water for 10 minutes.
- Wash cucumbers and trim blossom ends. Slice or leave whole as preferred.
- In a saucepan, boil vinegar, water, and pickling salt to make brine.
- Add dill, garlic, peppercorns, bay leaf, mustard seed, and pepper flakes or habaneros to each jar.
- Pack cucumbers into jars, leaving ½ inch headspace.
- Pour hot brine into jars, remove air bubbles with a utensil, and adjust headspace.
- Wipe jar rims clean, place lids, and screw on bands until fingertip tight.
- Process jars in boiling water bath for 10 minutes for long-term storage.
- Cool jars on a towel overnight. Check seals the next day.
- Let pickles cure for at least one week before eating.
Notes
Let pickles rest at least a week for best flavor. Use leftover brine as salad dressing base or marinade.