• Joe Centineo

The Sunday Cookbook: Homemade Garlic Dill Pickles

Updated: Aug 25, 2019


  • 1 large cucumber

  • 4 teaspoons dill weed

  • 6 small cloves garlic

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

  • 2 cups water

  • 2 tablespoons sea salt salt

  • 2 mason jars


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

  2. Cut cucumber into chips and fill each jar ¾ of the way with the chips

  3. Add remaining garlic evenly to the jars. Add 1tbsp dill weed or dill seed to each jar. Fill remainder with 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 tighten cap on jar.

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

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.


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