Garlic Dill Pickles
Easy from-scratch pickles. No canner required. If you're not a fan of garlic, you can omit it for regular dill pickles.
Garlic Dill Pickles
Easy from-scratch pickles. No canner required. If you're not a fan of garlic, you can omit it for regular dill pickles.
Cooking Instructions
- 1
Pack a clean pint jar with cucumber, peeled garlic cloves, a few dill sprigs, peppercorns and mustard seed.
- 2
In a small saucepan, combine the vinegar, water, and salt, and bring to a boil.
- 3
Remove from heat and add the rest of the dill to the liquid.
- 4
Allow the liquid to cool for about 25-30 minutes, until it's almost room temperature. (You can skip the cooling step if you want a less crisp "cooked" pickle).
- 5
Remove the dill and pour the liquid over the cucumbers, garlic, and seasonings in the jar.
- 6
Cover the jar tightly and refrigerate for at least 24 hours (several days is better) before serving.
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