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.
Would you like to serve food that will lower your grocery bill and your family will love to eat?
Click here to get our Dining On A Dime Cookbooks, with tasty recipes and great tips to make your life easier and save you money!
I’m new to canning so I was wondering how long these will last and do they have to stay refridgerated?
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.
How many cucumbers and what kind of hot pepper. This is not clear to a non pickle maker. Thanks. Tommie
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.
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?
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.
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
No it is two heads of dill. You can adjusts most of the spice ingredients in this if you would like.
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.
You are welcome Peter. Holler if you have any other questions.
Hi!
Have never canned; this recipe looks good. Is a “head” of dill the top of a “bunch” of dill?
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.
Do you have a recipe for Brine Pickles?
No I don’t Debbie
Do you have a homemade pickle seasoning mix for your garlic pickles?
Sorry Pat we don’t
Can you please tell me wich make of vinegar SA is very strong.
Valencia I use either Heinz white vinegar or Tuscan Garden vinegar (this I get at Aldi).
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.
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.
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.
These were delicious!!!! Jill, can I reduce the salt to 1/3 cup? They were a tad salty using canning salt…also, you changed my life! Saved enough for a piece of land, now saving to build a house! Thx 2 u💋💋💋
Way to go Mahan. I can’t wait until you have enough to get your house too. I know it may be a bit before you get it saved but be sure to let me know when you do. You are on the right track for sure. : ) : ) I always feel like a proud mama when you guys let me know about these things. LOL Yes you can decrease the salt some if they were to salty for you.