Steps to Make Super Quick Homemade Garlic Dill Pickles

Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, garlic dill pickles. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Garlic Dill Pickles is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Garlic Dill Pickles is something that I’ve loved my entire life.

These garlic dills will forever change the way you approach pickles. If you've never canned before, you can make it easier on yourself and make them as refrigerator pickles. Garlic Dill Pickles: Canning or Refrigerator Method. Now, don't let the information above scare you away from canning food at home.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook garlic dill pickles using 8 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Garlic Dill Pickles:

1. Get 2 cucumbers, sliced (enough to fill a pint jar)
2. Prepare 3/4 cup vinegar (white, cider or wine)
3. Make ready 3/4 cup water
4. Make ready 2 tbsp canning salt (or any pure salt)
5. Make ready 1 head garlic (to taste)
6. Prepare 2 bunch fresh dill, divided
7. Take 1/2 tsp whole peppercorns
8. Prepare 1/2 tsp whole mustard seed (if you've got it)

Make your own garlic dill pickles at home with this easy recipe, no special equipment needed! Option to make them spicy with the addition of dried chilis. Because garlic is popular in our house (understatement), I made Extra-Garlic Garlic Dills. Again, you can change the amounts if that's too much for your tastes.

Steps to make Garlic Dill Pickles:

1. Pack a clean pint jar with cucumber, peeled garlic cloves, a few dill sprigs, peppercorns and mustard seed.
2. In a small saucepan, combine the vinegar, water, and salt, and bring to a boil.
3. Remove from heat and add the rest of the dill to the liquid.
4. Allow the liquid to cool for about 25-30 minutes, until it's almost room temperature. (You can skip the cooling step if you want a less crisp "cooked" pickle).
5. Remove the dill and pour the liquid over the cucumbers, garlic, and seasonings in the jar.
6. Cover the jar tightly and refrigerate for at least 24 hours (several days is better) before serving.

Because garlic is popular in our house (understatement), I made Extra-Garlic Garlic Dills. Again, you can change the amounts if that's too much for your tastes. These easy garlic dill pickles are a refrigerator pickle with no processing. They stay crisp for up to a year and are a quick way to keep your harvest. Some links in this article are affiliate links and if you. […] Garlic Dill Pickles I love pickled foods.

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