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Finished jar of canned garlic dill pickles.

Garlic Dill Pickles

Easy canning recipe for tasty homemade garlic dill pickles, a summertime favorite to enjoy year round.
Course Condiment
Cuisine American
Keyword dill pickles, how to make pickles
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6 pints
Calories 79kcal
Author Kelly Wildenhaus | the hungry bluebird


  • 3 ½ pounds Kirby cucumbers
  • 3 cups apple cider vinegar
  • 3 cups filtered water
  • 4 tablespoons kosher salt
  • 12 garlic cloves
  • 6 teaspoons dill seed
  • 3 teaspoons black peppercorns
  • 1 ½ teaspoon red chili flakes


  • Wash and sterilize 6 pint jars, lids and screw caps.
  • Rinse and gently scrub cucumbers.  Trim off each end and slice into spears.
  • In a nonreactive pot, combine apple cider vinegar, filtered water and kosher salt.  Bring to a boil, then simmer and stir until salt is dissolved.  Keep hot, but not boiling.
  • Fill a large pot with water and bring to a boil.  Make sure you have enough water to cover the jars by an inch or two for processing.
  • Into each jar put 2 garlic cloves, 1 teaspoon dill seed, ½teaspoon black peppercorns and 1/4 teaspoon crushed red pepper.  Then add the cucumber spears, filling each jar but not crushing them, about 9 - 10 spears per jar.  Keep a half inch space at the top of jar, trimming any cucumbers if needed.
  • Pour the hot brine into the jars over the spears to about ¼ inch from the top.  Tap the jars gently to remove any air bubbles.  Wipe the rims clean with a damp cloth.  Put lids and screw caps on the jars.
  • Process in the hot boiling water bath for 10 minutes (start timing when water returns to boiling).  Carefully remove with jar removing tongs to a clean towel and let stand for 24 hours. You will hear popping sounds as the jars seal, usually they are all sealed within an hour.
  • If any jars did not seal, pop them in the fridge to use first.  Let pickles stand a week or two before opening.  They should be good for a year.  Enjoy.


They need to stand a week or two before they are ready to eat. This also works well with asparagus.


Serving: 1pint | Calories: 79kcal | Carbohydrates: 12g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4678mg | Potassium: 536mg | Fiber: 3g | Sugar: 4g | Vitamin A: 352IU | Vitamin C: 11mg | Calcium: 106mg | Iron: 2mg