• Joe Centineo

The Sunday Cookbook: Homemade Garlic Dill Pickles

Updated: Aug 14


  • 1 large cucumber

  • 4 teaspoons dill weed or dill seed

  • 6 small cloves garlic

  • ½ cup white vinegar (or distilled vinegar if you are not avoiding corn or grains)

  • 2 cups of water

  • 2 tablespoons of sea salt

  • 2 mason jars


  1. Cut garlic into thin slices. Sprinkle a small amount into the bottom of each jar.

  2. Cut the cucumber into chips and fill each jar ¾ of the way with the chips and add the remaining garlic evenly to the jars.

  3. Add the dill weed or dill seed to each jar and fill the remainder with the cucumber chips.

  4. Meanwhile, combine vinegar, water, and salt in a saucepan and bring to a boil.

  5. Fill each jar 90% of the way with the boiling mixture. Immediately after tightening the cap on the jar.

  6. Store jars in a cool area for 3 days at a minimum before using.

  7. Refrigerate after opening!

TIP: Garlic may turn blue or green in the jar. Nothing to be alarmed about; it is only the effect of the acid on the natural pigments in the garlic.

For our Homemade Apple Cider Vinegar Pickles recipe, click here!


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