Dill and Garlic Pickles


  • 5 garlic cloves, halved
  • 1 cup distilled white vinegar
  • 1 cup water
  • 2 tbsp. granulated sugar
  • 2 tbsp. kosher salt
  • 1/2 tbsp. whole black peppercorns
  • 6-8 sprigs fresh dill
  • 1 to 1-1/4 pounds cucumbers


  1. In a medium sauce pot, combine the garlic cloves, vinegar, water, sugar, salt, and peppercorns. Bring to a simmer on medium, stirring often until the sugar and salt have dissolved—about 2 to 3 minutes. Remove from heat and let cool fully. You can place it in the fridge to help speed it along.
  2. Cut the cucumbers into your preferred shape: spears, crinkle-cut, or chips. Evenly divide the cucumbers between two 16-oz. glass jars, adding dill sprigs as you go. Pour the cooled brine into the jars and make sure it covers the cucumbers. Press down as needed.
  3. Tightly seal the lids and place in the fridge for at least 24 hours. The longer they sit, the stronger and better they get. They’ll keep in the fridge for 3 to 4 weeks.


2 jars

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