The Sunday Cookbook: Homemade Garlic Dill Pickles
Updated: Aug 20
Making pickles at home was the best thing we ever learned to do. Not only is it super easy to make, but they are tastier than buying a jar from the store. What we enjoy most about the process is that we can control what ingredients are in the batch, and what are not.
With obvious reasonings, we leave out any chemical preservatives, mustard seeds, or sugar. Our homemade garlic dill pickles recipe contains of vinegar, dill, garlic, water, and sea salt.
Some things you should know about our Homemade Garlic Dill Pickles:
If you do not have a corn or grain allergy, you can use distilled vinegar instead of white vinegar or apple cider vinegar.
The garlic may turn blue or green in the jar. This is nothing to be alarmed about. It is only the natural effect of the acid on the natural pigments in the garlic.
Replace the cucumbers in this recipe with sliced jalapenos or banana peppers to make pickled peppers.
The Sunday Cookbook
Homemade Garlic Dill Pickles
Sterilized glass jars with lids (about 2 or 3 mason jars)
6 small cloves of garlic, thinly sliced
2 large cucumber, sliced -OR- one package of mini-cucumbers
4 teaspoons of dill weed
½ cup white vinegar or Apple Cider Vinegar
2 cups of water
2 tablespoons of sea salt
Sprinkle an even small amount of the thinly sliced garlic into the bottom of each jar. Set aside the remaining slices.
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 evenly distribute the dill into each jar. If using the sliced cucumbers, you can fill the remainder of the jar with the cucumbers.
In a saucepan over medium heat, combine the vinegar, water, and salt. Bring to a boil.
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.
Store jars in a cool area. Refrigerate after opening.