Dill Pickles

Dill Pickles

These Dill Pickles turn out incredible every time and will be your go to pickle recipe.

It has been many years since I made nice garlicy dill pickles. I am usually drawn to making Yum Yum Pickles as they are a taste of my childhood and instantly take me back to my baba’s dining room table and the many family gatherings we would have.

But this year I am craving dill pickles, vinegary and heavy on the garlic! After a very wet hot summer this year’s cucumber bumper crop did not disappoint. With a huge number of cucumbers, I have more than enough to do at least a double batch of dills.

Keep It Simple

I don’t like any funky spices in my dill pickles and keep it very simple with fresh dill and garlic. I will use both 5% and 7% vinegar, depending on what is available. Traditionally I have used 5% in the past but have used 7% with great results.

making dill pickles


Keep It Clean

As always be sure to sterilize all your jars and have them hot and ready to fill. Warm all lids and screw bands in a small saucepan keeping warm until needed. All pickles are processed in a hot water bath, be sure to check on times for your specific elevation.

And to keep things clean and efficient I always use my canning funnel to aid in the addition of any liquids which I am using during canning.

Dill Pickles

Dill Pickles
Recipe type: Pickles
Cuisine: Preserved
  • small pickling cucumbers
  • 12 cups of water
  • 4 cups of 5% or 7% vinegar
  • ½ cup of pickling salt
  • garlic cloves - peeled
  • dill heads
  • 7-8 1L jars
  1. Scrub the cucumbers with a brush making sure all dirt is removed.
  2. Trim a bit off of each end of the cucumbers.
  3. Rinse well.
  4. Peel cloves of garlic, I used 4 cloves per jar.
  5. Shake the dill heads well to remove any bugs, give a quick rinse under water and place on paper towels to dry.
  6. In a large pot combine the vinegar, water and salt.
  7. Bring to a boil and boil for 3 -5 minutes.
  8. Place a head of dill and 2 cloves of garlic into the jars then fill with cucumbers packing tight.
  9. Add two final cloves of garlic.
  10. Using a canning funnel fill each jar with hot pickling brine.
  11. Add the lids and screw bands until finger tight.
  12. Place all jars into the canner and process for 15 minutes


making garlic dill pickles


Allow the jars to cool for 24 hours on the counter before moving. Make sure all jars have sealed by pushing down on the center of the lids. Any type of flex of the lids is not good.  The jar is not sealed and must be stored in the fridge and consumed first. A properly sealed lid has no give and will be slightly concaved.

Store pickles in a dark cool location. You can enjoy them 2 weeks after canning and will last up to one year in storage.

Published by Redawna

Garden & Food Writer/Educator/Photographer. NFT artist. Management Professional. Community Builder. Entrepreneurial spirit.

10 Replies on “Dill Pickles

  1. Pickles are the one things I simply cannot live without. Dill being the top favourite. The more garlic and salt the better!
    My Aunt made the best pickles and I would often sneak a few from the table before Christmas dinner.

    1. Hi Melissa, I completely agree, there can never be too much garlic.
      No one really made dills in my family but I did get a love for making pickles from my Baba, she made the most amazing Yum Yums which are my absolute favourite.

  2. I haven’t made dill pickles for years, but this has inspired me to make them again. Love your simple, easy recipe with no “funky” spices!

    1. Hi Elaine,

      I have had the dills with the funky spices, I did not enjoy them at all.
      Dill & garlic is all one needs for a true Dill pickle.

      Thanks for stopping by.

  3. I love pickles and the more garlic, the better! Can I just come steal a jar? I’m reluctant to make my own – death by botulism, anyone?

    1. You absolutely could come steal a jar!
      You should give pickling a try sometime, it is actually pretty easy and so satisfying!

  4. Have you ever pickled other types of cucumbers and had successful crunchy pickles? We love and grow a Cuke called Edmonson and I tried pickling them a few years back-bad, mushy results!!
    Thank you

    1. Hi Missy,

      I honestly do not know if I have used that kind of cucumber so I don’t know.
      What I do know is I find I get better results when I trim both ends of the cucumber.
      Recipes will say you only need to trim the blossom end off but I do both ends.
      I have has mushy pickles when I only did the one end.

      I know there is a pickle crisp mix on the market, I have never used it but it might be something
      to consider when using Edmonson cucumbers.

      Thanks for stopping by.

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