Fast Favorite Garlic Dill Pickles

Fast Favorite Garlic Dill Pickles

These easy garlic dill pickles are a refrigerator pickle with no processing. They stay crisp for up to a year and are a quick way to keep your harvest.


Makes 4 pint (500 mL) jars
8-10 small pickling cucumbers (about 3 pounds/1.5kg)
2 cups (500 mL) vinegar
2 cups (500 mL) water
2 tablespoons (25 mL) pickling salt
4 heads fresh dill or 4 teaspoons dill seeds (20 mL)
4 small cloves garlic


Step 1
Cut a thin slice from the ends of each cucumber

Step 2
Meanwhile, combine vinegar, water, and salt in a saucepan and bring to a boil.

Step 3
Remove hot jars from canner. Place 1 head fresh dill or 1 tsp (5 mL) dill seeds and 1 clove garlic into each jar; pack in cucumbers. Pour boiling vinegar mixture over cucumbers to within 1/2 inch (1 cm) of rim (head space). Process 10 minutes for pint (500 mL) jars and 15 minutes for quart (1 L) jars as directed for Longer Time Processing Procedure.

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