Marilyn Martin's Recipe

Garlic Dill Pickles

Category: Recipes

Garlic Dill Pickles

Makes approximately 8 pints (total yield varies depending on size of cucumbers)

2 overflowing quarts of pickling cucumbers, sliced into fat coins*
4 cups apple cider vinegar
4 cups water
6 tablespoons pickling salt
16 garlic cloves, peeled (2 per jar)**
¼ teaspoon crushed red pepper per jar (2 teaspoons total)
1 teaspoon dill seed per jar (8 teaspoons total)
½ teaspoon black peppercorns per jar (4 teaspoons total)

Wash and slice the cucumbers.

In a large saucepot, combine vinegar, water and salt. Bring to a simmer.

Arrange jars on counter and dole out the spices to each. Pack the cucumber slices firmly into the jars. You don’t want to damage the cukes, but you do want them packed tight.

Pour the brine into the jar, leaving ½ inch headspace.

Wipe rims, apply lids and rings and process in a boiling water bath for 10 minutes.

When 10 minutes are up, promptly remove the jars from the pot and allow them to cool on the countertop. When the jars are cool, check the seals (by pushing/tapping on the lid).

Pickles can be stored in a cool, dry place for up to a year.

If you want to skip the boiling water process, these pickles are also wonderful as refrigerator pickles. Just pop the jars into the fridge once they’re cool.


*I use slices because I find that they are easiest to pack into jars. However, you could also choose to make spears, halves or pickle the cucumbers whole.

**I like to peel the garlic by leaning on it ever so slightly with the side of a chef’s knife. This bruises the garlic a bit and gets its pungent flavor into the brine/cucumbers more effectively