Simple Garlic Dill Pickles (Water Bath Method)

Posted on 2025-08-14

A summertime favorite!

Ingredients

• (per quart jar)
• 3–4 small cucumbers (or 2 large, sliced into spears/chips)
• 3–4 garlic cloves, peeled
• 3–4 dill sprigs (or 1 tsp dill seed)
• 1 tsp black peppercorns (optional)
• 2 cups water
• 1 cup white vinegar (5% acidity)
• 1 tbsp pickling salt (non-iodized)

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Instructions

1. Equipment
2. Quart canning jars with lids & bands
3. Large pot for boiling water (enough to cover jars by 1–2 inches)
4. Jar lifter or tongs
5. Funnel (optional but helpful)
6. ---
7. Prep the jars
8. Wash jars, lids, and bands in hot soapy water.
9. Keep jars hot in simmering water until ready to fill (prevents cracking).
10. .
11. Make the brine
12. In a pot, bring water, vinegar, and salt to a boil, stirring until salt dissolves.
13. Keep hot but not boiling while packing jars.
14. .
15. Pack the jars
16. Place garlic, dill, and peppercorns at the bottom of each jar.
17. Pack cucumbers tightly but without crushing.
18. .
19. Fill with brine
20. Pour hot brine over cucumbers, leaving ½ inch headspace at top.
21. Remove air bubbles (gently tap jar or use a chopstick).
22. Wipe rims clean, place lids on, screw bands finger-tight.
23. .
24. Water bath process
25. Place jars in boiling water canner.
26. Make sure water covers jars by at least 1 inch.
27. Process for 10 minutes (start timing when water returns to a boil).
28. .
29. Cool & store
30. Remove jars, set on towel, let cool 12–24 hours.
31. Check seals (lid should not flex when pressed).
32. Store sealed jars in a cool, dark place for up to 1 year.
33. Let pickles sit at least 1–2 weeks before eating for best flavor.
34. .
35. .
36. Submitted by: Diana Lynn Patton

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