Classical Garlicy Dill Pickles

A colander full of pickling cucumbers is a delight from the garden! Pickle them while their fresh with this homemade garlic dill pickle recipe.
Prep Time 10 hrs
Cook Time 15 mins
Course Condiment
Cuisine American, Polish
Servings 6 quarts
Calories 2 kcal


  • Water Bath
  • 6-one quart jars, lids and bands


  • 8 lbs pickling cucumbers, quartered lengthwise, blossom ends removed 3-5" cucumbers
  • 1 cup pickling or fine sea salt
  • 5 cups distilled white vinegar
  • 4 cups water
  • 12 cloves garlic
  • ¼ cup sugar
  • 18 sprigs fresh dill
  • 2 tbls mixed pickling spices


  • In a large bowl, toss the cucumbers with ½ cup of salt. Cover with ice water and let sit for at least 8 hours, and up to 12 hours. Drain.
  • Combine the white vinegar, water, sugar, and remaining ½ cup salt in a saucepan and bring to a boil, stirring to dissolve the sugars and salt.
  • While the vinegar mixture heats, divide the garlic, fresh dill, dill seeds, and mixed pickling spices among six clean hot 1-quart canning jars. Pack in the cucumbers. Pour in the vinegar mixture, leaving ½ inch headspace. Add a rounded ¼ teaspoon of Pickle Crisp (if using) to each jar. Remove air bubbles and seal.
  • Process in a boiling water bath for 15 minutes. Let cool undisturbed for 12 hours. Store in a cool, dry place, Do not open for at least 6 weeks to allow the flavors to develop.


Serving size:  2 spears
Calories 2; Total fat 0g, Sodium 117mg, Potassium 16mg, Carbohydrates 0g, Fiber 0g, Protein 0g, Calcium 8mg
Keyword boiling water bath, cucumbers, dill, garlic, pickling spices, white vinegar