This easy homemade garlic pickles recipe is a tasty way to use garden produce. These homemade pickles are super yummy and anyone can make them!
Homemade Garlic Pickles Recipe
2 heads of dill
1 clove garlic
2 Tbsp. pickling spices
1 hot pepper, cut in two
4-5 cucumbers, sliced
1 cup water
4 cups vinegar
1/2 cup salt, non-iodized
Mix first three ingredients and divide in 4-5 pint-sized jars. Add 1 piece of pepper to each jar. Pack sliced cucumbers into jars. Boil last three ingredients and pour over cucumbers. Refrigerate several weeks before serving. Makes 4-5 pints.
*These homemade garlic pickles are great with hamburgers.
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Theresa says
I’m new to canning so I was wondering how long these will last and do they have to stay refridgerated?
Jill says
I have always kept mine in the fridge and have had them for many months in the fridge unopened and 6 months or so opened in the fridge. You can kind of judge by how long do you normally keep an opened jar of dill pickles in the fridge, you can do these the same. I really keep them a long time because the boiling and the vinegar kills most everything.
Tommie Ellis says
How many cucumbers and what kind of hot pepper. This is not clear to a non pickle maker. Thanks. Tommie
Jill says
Tommie pickle recipes usually aren’t too exact because the cucumber sizes vary so much. Usually the recipe calls for how ever many cucumbers you can fit into the jar size the recipe is calling for that is why our recipe says 4-5 cucumbers. Not too exact on hot peppers either but I use the little red dried ones and sorry I’m not sure what they are called. When these and so many of the pickling recipes came into being there were only one- two types of peppers available along with so many other ingredients so most of them weren’t specific.
Jeanne says
I would like to leave out the hot pepper….have you ever done this? Are the pickles spicy HOT when you use the hot pepper?
Jill says
Tawra doesn’t like hot things at all but she seems to eat these with no problem and doesn’t consider them to hot at all but it shouldn’t hurt them to leave them out it too if you would like. You might stick a pepper in just one jar so you can see the difference in them.
Peter says
I am learning a lot thru all these articles. Love Garlic, Love Pickles. But recipe says 2 heads of dill? Misprint? Thank You ahead of time for clarifying
Jill says
No it is two heads of dill. You can adjusts most of the spice ingredients in this if you would like.
Peter says
Thank You. I guess I asked the wrong question to start. One of my Mother’s canning friends explained what a “Head” of dill is. Thanks again.
Jill says
You are welcome Peter. Holler if you have any other questions.
New England Flybaby says
Hi!
Have never canned; this recipe looks good. Is a “head” of dill the top of a “bunch” of dill?
Jill says
Yes it does. One thing about this where the dill is concerned – it is not like in baking where you have to have the exact amount. If the head is a little bigger or too small you can add more or less.
Debbie Hargis says
Do you have a recipe for Brine Pickles?
Jill says
No I don’t Debbie
PAT says
Do you have a homemade pickle seasoning mix for your garlic pickles?
Jill says
Sorry Pat we don’t
Valencia. says
Can you please tell me wich make of vinegar SA is very strong.
Jill says
Valencia I use either Heinz white vinegar or Tuscan Garden vinegar (this I get at Aldi).
Carol Cool says
Just a quick message to let anyone know who is interested. I have made pickles before, but an easy way to get spicy pickles, if you need a shortcut: Buy a jar, when opened, pour off a little of the juice. Add about 2-cloves of garlic, cut into slices. If you want them spicy, also add half of a jalapeno pepper that is chopped into rings. Let sit in the fridge for about a week and the taste will definitely come through The longer in the fridge, the more the pickles take on the garlic and pepper taste. These are very yummy.
Linda says
I don’t see why you couldn’t heat the lids in boiling water and put them on the jar and let them seal. My mom did this all the time. They kept in the pantry like that.
Jill says
I am not understanding your comment Linda. You usually need to do more than just heat the lids in canning to get them to seal properly on most things.