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garlic dill pickles recipe hdr

Garlic Dill Pickles Recipe

This Garlic Dill Pickles recipe gives you crisp spears with a bold snap, plenty of garlic bite, and that classic dill-forward flavor. The brine stays bright and tangy, helping the cucumbers keep their crunch while soaking up loads of seasoning. It’s simple to prep and perfect for snacking, burgers, or boards. Clear instructions, timing tips, and heat variations make every batch easy to dial in.
Prep Time15 minutes
Cook Time5 minutes
Course: Side Dish
Cuisine: American
Servings: 4

Ingredients

  • 1 1/2 cups Water
  • 1 1/2 cups White Vinegar
  • 1 tbsp Kosher Salt
  • 1 tbsp Sugar
  • 6 small Pickling Cucumbers
  • 4 cloves Garlic smashed
  • 1 tsp Black Peppercorns
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Red Pepper Flakes
  • 4 sprigs Fresh Dill

Instructions

  • Wash the cucumbers well and trim off the blossom ends; this tiny cut actually helps them stay crunchy.
  • Slice them into spears or rounds, whatever you like best for snacking or piling on sandwiches.
  • Add cucumbers, garlic, dill, peppercorns, mustard seeds, and red pepper flakes to clean jars.
  • Pack them in snugly, but leave a little space at the top for the brine to move around.
  • Mix water, vinegar, salt, and sugar in a saucepan over medium heat.
  • Stir until the salt and sugar dissolve, then pull it off the heat.
  • Let the brine cool for a few minutes so it’s hot but not boiling.
  • Pour the brine over the cucumbers; make sure they’re fully submerged.
  • Tap the jars gently to shake out any air bubbles, then seal them up tight.
  • Let the jars sit until they reach room temperature.
  • Pop the jars in the fridge and wait at least 24 hours before digging in.
  • The flavor and crunch get even better after three to five days, honestly.