The Sunday Cookbook: Homemade Garlic Dill Pickles

Updated: Jul 12

Homemade Garlic Dill Pickles - The Sunday Cookbook - joseph centineo - amanda macgregor - food allergy recipes


  • 1 large cucumber, sliced -OR- one package of mini-cucumbers

  • 4 teaspoons of dill weed

  • 6 small cloves of garlic, thinly sliced

  • ½ cup white vinegar or Apple Cider Vinegar

  • 2 cups of water

  • 2 tablespoons of sea salt

  • 2 mason jars

Tip 1: If you do not have a corn or grain allergy, you can use distilled vinegar instead of white or apple cider vinegar.


  1. Sprinkle an even small amount of the thinly sliced garlic into the bottom of each jar. Set aside the remaining slices.

  2. Fill each jar ¾ of the way with the sliced cucumbers, or delicately place the mini-cucumbers standing upright. Then, add the remaining garlic and dill into each jar. If using the sliced cucumbers, you can fill the remainder of the jar with the cucumbers.

  3. In a saucepan over medium heat, combine the vinegar, water, and salt. Bring to a boil.

  4. Fill each jar about 90% of the way with the boiling vinegar mixture. Immediately after pouring the vinegar mixture, tighten the cap onto the jar.

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

  6. Refrigerate after opening

Tip 2: The garlic may turn blue or green in the jar. This is nothing to be alarmed about. It is only the effect of the acid on the natural pigments in the garlic.

Tip 3: Replace the cucumbers in this recipe with sliced jalapenos or banana peppers to make pickled peppers.

Homemade Garlic Dill Pickles - Jalapenos Edition - The Sunday Cookbook
For our Homemade Apple Cider Vinegar Pickles recipe, click here!

Related Posts