Fast Favorite Garlic Dill Pickles

Fast Favorite Garlic Dill Pickles (from Epicurious.com)


By Eleanor Topp and Margaret Howard


  • 8-10 small pickling cucumbers (approx. 3 pounds)
  • 2 cups (500 mL) white vinegar
  • 2 cups (500 mL) water
  • 2 tablespoons (25 mL) pickling salt
  • 4 heads fresh dill or 4 teaspoons dill seeds (20mL)
  • 4 small cloves of garlic


  1. Cut a thin slice from the ends of each cucumber
  2. Meanwhile, combine vinegar, water, and salt in a saucepan and bring to a boil
  3. Remove hot jars from canner. Place one head of fresh dill or 1 teaspoon (5 mL) dill seeds and 1 clove of garlic into each jar; pack in cucumbers. Pour boiling vinegar mixture over cucumbers to within ½ inch (1 cm) of rim (head space). Process 10 minutes for pint (500 mL) jars and 15 minutes for quart (1 L) jars.


*Tip: The garlic may turn blue or green in the jar. This is to be expected, because the acids effect the natural pigments of the garlic.





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