Homemade Garlic Dill Pickles


  • 2 pounds fresh cucumbers, sliced
  • 4 cups water
  • 3 cups white vinegar
  • 2 tablespoons kosher salt
  • 4 cloves garlic, peeled and smashed
  • 4 heads fresh dill
  • 1 tablespoon mustard seeds
  • 2 teaspoons black peppercorns
  • 4 dill flower heads (optional)


  1. In a large pot, combine water, vinegar, and kosher salt. Bring to a boil.
  2. Pack the cucumber slices tightly into sterilized jars. Between layers, place garlic cloves, mustard seeds, black peppercorns, and fresh dill.
  3. Once the brine is boiling, pour it over the cucumbers in the jars, ensuring to cover them completely.
  4. Add a dill flower head to each jar if using, then seal the jars.
  5. Let the jars cool to room temperature, then refrigerate for at least 48 hours before consuming for flavors to develop.

Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes plus chilling Kcal: 10 kcal per pickle | Servings: 4 jars

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