Pickles are used as a garnish and in many different cultures. They can be eaten whole, sliced and added to recipes. Pickling cucumbers preserves them after harvest for up to a year. Pickles can be sweet, spicy or herbal. Garlic dill pickles are brined with many cloves of garlic and a combination of other spices. In order to make homemade pickles, you will need canning jars and a water bath for canning them. Garlic pickles will develop their tangy flavor within a few weeks of canning. Learn how to make garlic dill pickles.
Find 3 lbs. (1.5kg) of pickling cucumbers. Make sure not to buy waxed cucumbers. Try to find cucumbers of less than 4 inches (10cm) at a farmer’s market or natural food store. Decide if you will cut your pickles or pickle them whole. If you do not want whole pickles, cut them in disks horizontally or in spears vertically. Wash them well before cutting.
Sanitize your pint jars, lids and rings. This is an important step that reduces the risk of contamination by bacteria. This garlic pickle recipe makes 4 pint jars of pickles. Fill your canning pot with warm water. Place the jars and lids inside the pot and bring them to a boil. Boil them for at least 10 minutes. At sea level you should boil them for 10 minutes. For every 1,000 feet (305m) above sea level, boil for 1 more minute.
Create your pickling brine. Place 2 cups (473ml) of white or apple cider vinegar, 2 cups (473ml) of water and 2 tbsp. (36g) of pickling salt in a saucepan. Heat the brine up until just boiling. Remove from heat quickly. Letting the brine boil for too long will change the composition and make it unsuitable for pickling.
Place 2 to 4 peeled cloves of garlic in each pint jar. The amount of garlic should be adjusted to your taste.Add 1/2 head of fresh dill to each jar. Add 1/4 tsp. (1.5g) of red pepper flakes and 1/2 tsp. (1.5g) of whole black peppercorns to each jar.
Place as many pickles as you can in each jar.
Place a funnel above each jar. Pour the brine over the pickles in each jar. Fill it up to within 1/4 inch (0.6cm) of the top of the jar. Tap the jars with a wooden spoon. This will remove air bubbles.
Wipe the jars with a clean towel. Place the rims on the top and screw on the lids.
Place your jars in a boiling water bath for 10 minutes. Set a timer so you don’t boil them too long. The pickles can lose their crunch if they remain longer.
Remove the jars with tongs. Place them on the counter until they cool. Place them in your pantry until you are ready to serve them.