Name: Garlic Dill Pickles
Ingredients: 2 lbs pickling cucumbers, cut into spears or halves – Pickling cucumbers, often labeled as Kirby cucumbers, are essential for this recipe thanks to their firm texture and thin skin, both of which contribute to that classic pickle crunch.; 6 cloves garlic, thinly sliced – Infuse the pickles with bold, classic garlic flavor that becomes more pronounced the longer they sit in the brine.; ½ cup fresh dill sprigs – The defining flavor of a classic dill pickle. Fresh dill offers a brighter, more aromatic flavor than dried dill alone could achieve.; 1 tsp black peppercorns – Add a mild, peppery bite throughout the jar.; 1 tsp mustard seeds – Contribute a subtle tang and pleasant textural pop, a classic addition in traditional pickle recipes.; ½ tsp coriander seeds – Add a warm, slightly citrusy note that rounds out the overall spice blend.; ½ tsp red pepper flakes – Add a gentle, background heat that complements the garlic and dill without overwhelming the classic pickle flavor.; 2 bay leaves – Contribute a subtle herbal note that develops as the pickles sit in the brine.; 1½ cups white vinegar – Forms the tangy, acidic base of the brine, essential for both flavor and preservation.; 1½ cups water – Balances the acidity of the vinegar, ensuring the brine isn’t overwhelmingly sharp.; 1½ tbsp kosher salt – Essential for seasoning the brine and helping to draw moisture from the cucumbers as they pickle.; 1 tbsp granulated sugar – Adds a touch of sweetness that helps balance the acidity of the vinegar, without making the pickles taste sweet.

Ingredients

Scale

Let’s take a closer look at what goes into this recipe and why each ingredient matters.

The Pickles

2 lbs pickling cucumbers, cut into spears or halves – Pickling cucumbers, often labeled as Kirby cucumbers, are essential for this recipe thanks to their firm texture and thin skin, both of which contribute to that classic pickle crunch.
6 cloves garlic, thinly sliced – Infuse the pickles with bold, classic garlic flavor that becomes more pronounced the longer they sit in the brine.
½ cup fresh dill sprigs – The defining flavor of a classic dill pickle. Fresh dill offers a brighter, more aromatic flavor than dried dill alone could achieve.
1 tsp black peppercorns – Add a mild, peppery bite throughout the jar.
1 tsp mustard seeds – Contribute a subtle tang and pleasant textural pop, a classic addition in traditional pickle recipes.
½ tsp coriander seeds – Add a warm, slightly citrusy note that rounds out the overall spice blend.
½ tsp red pepper flakes – Add a gentle, background heat that complements the garlic and dill without overwhelming the classic pickle flavor.
2 bay leaves – Contribute a subtle herbal note that develops as the pickles sit in the brine.

The Brine

1½ cups white vinegar – Forms the tangy, acidic base of the brine, essential for both flavor and preservation.
1½ cups water – Balances the acidity of the vinegar, ensuring the brine isn’t overwhelmingly sharp.
1½ tbsp kosher salt – Essential for seasoning the brine and helping to draw moisture from the cucumbers as they pickle.
1 tbsp granulated sugar – Adds a touch of sweetness that helps balance the acidity of the vinegar, without making the pickles taste sweet.

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Instructions

Step 1: Prepare the Cucumbers

Wash the cucumbers thoroughly and trim a thin slice from both ends. Cut them into spears or halves, depending on your preference. Trimming the ends is a classic pickling step that some believe helps improve the final texture of the pickle.

Step 2: Pack the Jars

Pack the cucumbers tightly into clean glass jars, leaving enough room at the top for the pickling brine.

Step 3: Add the Aromatics

Divide the sliced garlic, fresh dill, black peppercorns, mustard seeds, coriander seeds, red pepper flakes, and bay leaves evenly between the jars.

Step 4: Make the Brine

In a medium saucepan, combine the white vinegar, water, kosher salt, and granulated sugar.

Step 5: Simmer the Brine

Bring the brine to a gentle simmer over medium heat, stirring until the salt and sugar have completely dissolved.

Step 6: Cool Slightly

Remove the saucepan from the heat and allow the brine to cool slightly before pouring it over the cucumbers.

Step 7: Pour Over the Cucumbers

Carefully pour the warm brine into the jars, completely covering the cucumbers.

Step 8: Release Air Bubbles

Gently tap the jars on the counter or use a clean utensil to release any trapped air bubbles, which helps ensure the brine fully surrounds the cucumbers.

Step 9: Cool and Seal

Allow the jars to cool to room temperature before sealing tightly.

Step 10: Refrigerate

Refrigerate for at least 24 hours before serving. For the best flavor and crunch, let the pickles rest for 2–3 days before enjoying.

Step 11: Serve

Serve chilled alongside burgers, sandwiches, barbecue, grilled meats, charcuterie boards, wraps, salads, or enjoy them straight from the jar as a crunchy snack.