Nana Mae's Garlic Dill Pickles
Bring the perfect balance of tangy, garlicky, and herbaceous flavors to your table with Nana Mae's Garlic Dill Pickles! This easy homemade pickle recipe combines fresh Kirby cucumbers, fragrant dill sprigs, smashed garlic cloves, and a zesty brine infused with mustard seeds, peppercorns, and optional red pepper flakes for a subtle kick. With just 30 minutes of preparation, these refrigerator pickles deliver crisp, flavorful results in as little as 48 hours, while tasting even better after a week of marinating. Ideal for beginners and preserving enthusiasts alike, these classic dill pickles are perfect for snacking, sandwiches, or as the ultimate addition to your charcuterie board. Plus, no canning required—just pop them in the fridge and enjoy their addictive crunch for up to 3 months!
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Ingredients
- 2 pounds Fresh cucumbers (Kirby or pickling cucumbers, 4–5 inches long)
- 2 cups Fresh dill sprigs
- 6 pieces Garlic cloves (peeled and smashed)
- 2 tablespoons Pickling salt (or kosher salt)
- 2.5 cups White vinegar
- 2.5 cups Water
- 1 tablespoon Black peppercorns
- 1 teaspoon Mustard seeds
- 1 teaspoon Red pepper flakes (optional)
- 2 pieces Bay leaves
Directions
Step 1
Wash the cucumbers thoroughly under cold water and trim off the ends. If desired, slice them into spears or rounds, or leave them whole for classic pickles.
Step 2
Sterilize 2 quart-sized canning jars and their lids with boiling water, ensuring they are clean and sanitized for storing the pickles.
Step 3
In each jar, divide the dill sprigs, smashed garlic cloves, black peppercorns, mustard seeds, bay leaves, and red pepper flakes (if using). These ingredients will form the flavor base for the pickles.
Step 4
Pack the cucumbers tightly into the jars, leaving about 1/2 inch of headspace at the top.
Step 5
In a medium saucepan, combine the pickling salt, white vinegar, and water. Bring the mixture to a boil, stirring to dissolve the salt completely.
Step 6
Carefully pour the hot brine over the cucumbers in the jars, ensuring all the cucumbers are submerged and leaving 1/2 inch of headspace at the top.
Step 7
Use a clean utensil or chopstick to release any air bubbles by gently pressing around the cucumbers. Add more brine if needed to maintain proper headspace.
Step 8
Wipe the rims of the jars with a clean damp cloth and securely fasten the lids and bands.
Step 9
Allow the jars to cool to room temperature before refrigerating. The pickles will need at least 48 hours to develop their flavor, but they taste best after about 1 to 2 weeks.
Step 10
Store the pickles in the refrigerator and enjoy within 2 to 3 months for optimal freshness and crunch.
Nutrition Facts
| Serving size | (2662.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 521.5 |
| Total Fat 7.5g | 0% |
| Saturated Fat 0.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 11998.5mg | 0% |
| Total Carbohydrate 80.6g | 0% |
| Dietary Fiber 18.3g | 0% |
| Total Sugars 15.9g | |
| Protein 29.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1339.9mg | 0% |
| Iron 37.6mg | 0% |
| Potassium 5663.4mg | 0% |
Source of Calories