Garlic Pickles

I have gotten more dill and cucumbers from my CSA than I ┬ácan physically eat in a week. So, I made pickles! These are spicy and delicious. They’re so easy to make, it’s laughable! Bring them to your 4th of July barbecue and the guests will go crazy! You’ll be a rock star for sure!



  • 3-4 Pickling Cucumbers sliced
  • 6 Fresh Dill Sprigs
  • 4 Clove Garlic crushed
  • 1/2 Cup Distilled White Vinegar
  • 1 1/2 Cup Water
  • 1 Tbs Salt
  • 1/2 Tsp Sugar
  • 1/2 Tsp Hot Pepper Flakes
  • 2 Tsp celery seeds
  • 1 Tsp Peppercorns
  • 2 12 oz. mason jars


Mix water, vinegar, salt and sugar together in a pourable container. Microwave mixture, about 45 seconds, until salt and sugar are dissolved. Arrange Dill sprigs and cucumbers in two canning jars. Then drop 2 cloves garlic cloves in each, sprinkle spices evenly into jars, add the water and vinegar mixture until jar is filled to rim. Put the lid on the jar and give it all a good shake. Refrigerate. Give it a taste test after 24 hours. If there are any left after 48 hours give them another taste, they will continue to pickle as they sit.

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