Garlic Dill Pickles

by Kate on August 1, 2013

Post image for Garlic Dill Pickles

Over the years I’ve built and rebuilt my culinary bucket list. Things get added, things get made and checked off the list. That’s really what First on the First is all about. Dacquoise was something I’d wanted to make for years. Once I finally tackled it I realized it was not difficult at all and tasted even better than I could have possibly imagined. These Garlic Dill Pickles fall into that same boat… WAY better than any store-bought pickles I’ve had in the past. What’s even better? They’re SO easy to make!

When I made homemade Lavender-Vanilla Bean Marshmallows, I was left with the same feeling at the end. Why am I buying these things when they’re easy to make and taste so much better? I can tell you I honestly don’t think I’ll buy pickles again. Β These crisp pickles tasted fresh, sour like a good dill pickle should be with hints of garlic. They didn’t get soft like I feared they may and the fact is that it took me all of about 20 minutes of active time to make them. That’s it. Very little effort on my part but shhh… people will think you put a lot of time and effort into these! It can be our little secret.

Garlic Dill Pickles -

I wanted to take on another pickling project but time just got away from me but I think I’ll find myself pickling other things in the near future and for years to come. Carrie and I would love to have you join our group as we try new things in the kitchen each month. Next month Gateau Basque is on the menu. Hope to see your creations!



One Year Ago: Chicken Chorizo Empanadas

Two Years Ago: August Pie

Garlic Dill Pickles – #FirstOnTheFirst

Prep Time: 20 minutes

50 minutes

Yield: 4 quarts

Garlic Dill Pickles – #FirstOnTheFirst

These crisp, fresh garlic dill pickles are quick and easy to make and far better than any I've bought off a grocer's shelf.


  • 28 medium Kirby cucumbers
  • 4 cups water
  • 2 cups white vinegar
  • 1/2 cup Ball Kosher Dill Pickle Mix
  • 16 cloves of garlic, peeled
  • 12 springs of fresh dill


  1. Cut the ends off the cucumbers and cut into quarters lengthwise. Place in a large bowl.
  2. In a medium saucepan, combine water, vinegar and pickle mix. Whisk to combine. Heat to a boil.
  3. Pour hot pickling liquid over cucumbers and cool to room temperature, about 30 minutes. **If you intend to process your pickles do not allow the liquid to cool. Proceed to packing step.
  4. Meanwhile, was 4 quart size jars in warm soapy water. Rinse well. Place a large stock pot of water over high heat until it boils. Add jars, lids and bands to the boiling water and boil for 10 minutes. Remove jars, lids and bands to a clean towel.
  5. Add 4 cloves of garlic to each jar then add pickles to the jars, filling until snug. Place 3 sprigs of fresh dill in each jar and ladle pickling liquid over top leaving 1/2 inch of head space.Wipe the rims and place lids on the jars. Put the bands on just until hand tight.
  6. At this point you can return the jars to the pot (fitted with a canning rack) and process for 15 minutes then leave them on the counter overnight. Do not touch the tops until the next day then check each to be sure there is no popping or flexing of the top. OR if you don't want to process your pickles, place them in the refrigerator for 3 weeks to allow the flavor to develop. Can be kept up to 3 months in the refrigerator or up to 1 year if processed.


Adapted from Ball

{ 11 comments… read them below or add one }

ChristineM August 1, 2013 at 1:22 pm

I want to try pickles too, my list is getting bigger and bigger of fun things to try!


Kate August 2, 2013 at 2:54 pm

Glad to be able to give you a little inspiration πŸ˜‰


Anna (Hidden Ponies) August 1, 2013 at 1:47 pm

That’s awesome, I can’t believe how quick pickling actually is – all the work gets done in the jar! Garlic is definitely a good idea.


Melissa August 1, 2013 at 1:47 pm

Dill pickles are my all-time favorite. These look great!


Jennie @themessybakerblog August 1, 2013 at 1:55 pm

I love pickles, and, even more, I love homemade pickles. These look fantastic.


Alyssa D. {Suitcases & Sweets} August 1, 2013 at 3:42 pm

I LOVE cucumber pickles! So glad to read how easy and quick they are to make. Thanks for the recipe!


Donna @ What the Dog.Ate August 2, 2013 at 2:29 am

I found myself thinking the same thing…they’re so easy to make! Looks delish!


Linda August 14, 2013 at 6:51 pm

What happens if you do process the pickles and the next day the lids do pop or flex? My grandmother always made homemade dill pickles and I truly miss them. I am excited to try my hand at making these. Thank you for sharing!


Kate August 14, 2013 at 8:21 pm

If the lids pop or flex, that means they didn’t seal properly. In that case, your options are to A) you could simply place the offending jar in the refrigerator and consume them within 3-4 weeks. Or you can reprocess them. Remove the lid and band. Make sure your jar rim doesn’t have any nicks that would prevent it from forming a proper seal. If so, switch to a new sterile jar and then reprocess it. If there are no nicks, make sure you don’t have too much headspace. The liquid should come up to just about 1/4-1/2″ before the top of the jar. If both those items are good, then just fit the jar with a new lid and band and process the pickles again.


Linda August 15, 2013 at 9:16 am

Thank you very much for the information. I can’t wait to try this out for the first time. Thank you again.


Kate August 15, 2013 at 1:14 pm

You’re very welcome! I can’t wait to hear about your experience and I hope you like the pickles.


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