Garlic Sour Dill Pickles

The perfect combination of flavors in this recipe can be easily adjusted to suit your taste with just a few minor adjustments: more garlic? a little heat? a little saltier or sweeter? Here is a good start:

Ice bath

  • 10-12 medium kirby cucumbers – sliced or speared
  • half tablespoon kosher salt
  • half tablespoon garlic powder
  • tablespoon dill weed


  • 3 cups distilled white vinegar 
  • 1/2 cup sugar 
  • 2.5 tablespoons kosher salt 
  • 2 teaspoon mustard seeds 
  • 2 teaspoon coriander seeds 
  • 1 teaspoon dill weed 
  • 4 cups hot water


  • 1 cup coarsely chopped dill 
  • 4 garlic cloves, coarsely chopped
Toss to coat with salt and spices
Cover with ice and let it rest for 3 hours

Step 1 – Ice Bath

In a large bowl, place the sliced or speared cucumbers, add salt, garlic and dill weed.  Toss to coat

Cover in ice and let sit for 3 hours.  Remove ice and drain water

Combine brine ingredients and bring to a boil

Step 2  – Brine

In a large saucepan over high heat, combine the vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds with the hot water and stir until the sugar and salt are dissolved. Bring to a boil. 

Sterilize jars & lids by boiling in water for a few minutes

Step 3   – “Canning”

To prepare the jars and sterilize: Bring a large pot (or Dutch oven) 2/3 full of water to a boil. Place jars, lids and rings into the boiling water and allow them to remain in the hot water for several minutes before removing for use.

Add some garlic, dill and any other spices to the jars

In a steralized jar, put a pinch of chopped garlic and coarse dill in bottom of jar.  Pack jars leaving 1/2 inch head space, cover pickles with brine.  Pour hot brine over the top.  Use a chopstick or knife to remove bubbles.  Seal, set and refrigerate.

Pack the jar tightly with cucumber spears
  1. Wipe the rims of the jars and use tongs to place the lids and rings (that have been sterilized in simmering water) on top of the jars. Avoid touching the lids where they sit on the jars with your fingers to avoid contamination.
  2. Process in a canner water bath for 10 minutes then remove the jars from the pot and allow them to cool on the counter. As the jars cool you will hear them pop as they seal. Sealed jars should feel solid when tapped and be concave in shape.
  3. Store in a dry cool place. Pickles will be ready to try in about 1-2 days but get even better over time. They can be stored for up to 1 year.

Enhancements – use your favorite spices to add heat or additional flavors – red pepper flakes, sambal, greek seasoning…. 

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