Val’s Crispy Garlic Dill Pickles

Val’s Crispy Garlic Dill Pickles

I actually got this recipe from a friend but have altered it a bit by ADDING MORE GARLIC! Because you can really never have too much garlic…

What you’ll need:

Pickling Cukes from Dan's Farm. Saanichton BC

  • 4 quarts Pickling Cucumbers (I got mine from Dan’s Farm)
  • 8 flower heads of Fresh Dill
  • 4 cups Vinegar (you can use pickling vinegar or regular, I used regular)
  • 1 cup Sea Salt (or pickling salt, I used Sea Salt)
  • 12 cups water


Scrub your cukes!

  1. Scrub Cucumbers and put into a large pot.
  2. Cover with cold water and ice and let stand for 2 hours to crisp.

Cucumbers ready to be iced Cucumbers being iced for pickling

While you’re waiting for the cukes to crisp, make your vinegar (I didn’t take a photo of the vinegar because seriously, how boring of a photo would that be…

  1. Combine Vinegar, Water and Sea Salt into a medium sized pot
  2. Bring mixture to a boil.

Garlic for Pickling Cucumbers Dill Flowers for Pickling Cucumbers

Once the two hours has passed:

  1. Drain and prick cucumbers with fork in several places.
  2. Put one flower head and 2 cloves of garlic into each clean, sterilized jar.
  3. Fill in jar with cucumbers; don’t stuff too tight.
  4. Pour hot vinegar mixture over cucumbers
  5. Seal jar and sterilize again with a hot water bath

Fresh Pickles Pickles freshly made

Leave jars of pickles untouched for at least 6 weeks before opening. (this may test your will power…)

  Some notes to mention: Scrub your pickles well before you chill and can them….this is why:

Dirty pickles make dirty water

Also, you should sterilize your jars if possible and I did a hot water bath for canning after.  I found this recipe for REFRIGERATOR PICKLES…I think I will try this next.  Just remember Refrigerator Pickles need to get eaten within a month.

From Sprout



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