The Ultimate Guide to Homemade Garlic Dill Pickles: A Spicy, Crunchy Delight
Growing up, our kitchen always had a jar of homemade pickles cooling on the windowsill. I remember Grandma saying, “Let the vinegar do the talking!” These garlic dill pickles are crunchy, tangy, and just the right amount of garlicky. It’s a simple recipe packed with flavor and memories. If you’ve got 20 minutes and a love for homemade goodness, this one’s for you!
- Prep Time: 20 minutes
- Total Time: 20 minutes
Ingredients
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4–5 small cucumbers (Kirby or pickling cucumbers work best)
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4 cloves garlic, peeled and smashed
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1½ cups water
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1 cup white vinegar
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1 tbsp kosher salt
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1 tsp sugar
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1 tbsp black peppercorns
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1 tsp mustard seeds (optional)
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6–8 fresh dill sprigs
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1 bay leaf
Instructions
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Wash cucumbers and slice them into spears or coins.
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In a saucepan, combine water, vinegar, salt, and sugar. Bring to a gentle boil, then let cool slightly.
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Pack cucumbers, garlic, dill, peppercorns, mustard seeds, and bay leaf into a clean glass jar.
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Pour the warm brine over the cucumbers until fully submerged.
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Seal the jar and refrigerate for at least 24 hours (they taste best after 3 days).
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Keep in the fridge and enjoy for up to 1 month!
Notes
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Add a pinch of red chili flakes for a spicy kick.
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Make it with grandkids—it’s a fun kitchen project!
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Use apple cider vinegar for a milder, slightly sweet flavor.
Nutrition
- Calories: 8 kcal per serving
- Sodium: 300mg
- Fat: 0g
- Carbohydrates: 1.5g
- Fiber: 0.4g