How to Make Garlic Dill Pickles

Pickling cucumbers are easy to grow and yield dozens of tiny fruits perfect for pickling. But if you'd rather not wait until mid-summer, pickling cucumbers are inexpensive and available at most supermarkets and specialty food stores year round. This recipe makes 3 quarts.

Things You'll Need

• 18 to 20 pickling cucmbers (3 to 4 inches)
• Three 1/2 cups water
• Two 1/2 cups white vinegar (5% acidity)
• 1/4 cup plus 1 tbs. non-iodized salt
• 6 cloves garlic, peeled and cut in half
• 1 head fresh dill, chopped and divided
• Mustard seeds (you'll need 1/2 tsp. per jar)
• 3 qt. jars and lids

Instructions

How to make garlic dill pickles

1. Wash cucumbers carefully, set aside. Sterilize jars and lids in boiling water.

2. Heat water, vinegar and salt in saucepan, bringing to a rolling boil.

3. Place equal amounts of dill, 2 cloves of garlic and 1 tbs. mustard seed in each jar. Pack cucumbers in jars, leaving 1/2 inch head space.

4. Cover with hot brine, leaving 1/2 inch head space.

5. Wipe rims of jars. Seal and process in boiling water bath for 15 minutes.

Tips & Warnings

• Make sure garlic is room temperature or it will turn bluish-green during processing. This is not harmful to pickles but gives the appearance of being "moldy."

• Pickles are usually ready for consumption in 2 weeks and will last on shelf for up to 2 years if left in cool, dry place.

• If pickles are too long for jars, cut off tips before covering with brine.