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Garlic Dill Pickles


Small batch homemade garlicky dill pickles.













Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium


2 tablespoons pickling spices
3 cups vinegar
3 cups water
6 tablespoons sugar
6 tablespoons pickling salt
or coarse (kosher)
10 each cucumbers
4 inch long, pickling
4 each dill weed
fresh or dried heads
4 cloves garlic
4 small hot chili peppers


  1. In small piece of double-thick cheesecloth, tie pickling spices to form a small bag.

  2. In stainless-steel 3-quart (3-litre) saucepan, heat the spice bag, vinegar, water, sugar, and salt to boiling. Reduce heat to low, cover, and simmer vinegar mixture, or brine, 15 minutes.

  3. Meanwhile, prepare 2 wide-mouth 1-quart canning jars and caps for processing.

  4. Halve cucumbers lengthwise. Pack lightly into hot jars; place 2 dill seed heads, 2 cloves garlic, and 2 red peppers into each jar.

  5. Discard spice bag from brine. Ladle simmering brine over cucumbers, leaving ½ inch space at the top of jar. Keep brine simmering while filling both jars.

  6. Place small knife or metal spatula between cu- cumbers and inside of jar. Move knife around jar to release any air bubbles that may exist. Seal jars with caps.

  7. Place jars on rack in 12-quart canner filled with boiling water (water should cover top of jars by an inch); cover canner and process jars 15 minutes. Cool jars; label and store in cool, dark place at least 2 months before serving. Store opened jar of pickles in the refrigerator.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 887g (31.3 oz)
Amount per Serving
Calories 1784% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 22mg 1%
Total Carbohydrate 11g 11%
Dietary Fiber 4g 15%
Sugars g
Protein 7g
Vitamin A 7% Vitamin C 31%
Calcium 10% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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