{"id":318932,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-24T23:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/old-fashioned-garlic-dill-pickles\/"},"modified":"2024-04-11T14:28:00","modified_gmt":"2024-04-11T19:28:00","slug":"old-fashioned-garlic-dill-pickles","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/old-fashioned-garlic-dill-pickles\/","title":{"rendered":"Garlic Dill Pickles"},"content":{"rendered":"<p>I have a confession to make: I didn\u2019t really understand homemade pickles until I had a garden. Why go through the trouble of making technical <a href=\"https:\/\/www.tasteofhome.com\/collection\/vintage-canning-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/vintage-canning-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">canning recipes<\/a> when there are so many pickles at the store? My naivety was quickly revealed when I started growing my own food. The first time my garden overflowed with zucchini and cucumbers, I realized what it was all about. Recipes like this garlic dill pickle recipe are such a great way to preserve the bounty. Plus, homemade pickles are so much more flavorful!<\/p>\n<p>The canning process can be intimidating if you&#8217;re new to it. That&#8217;s OK! But you don\u2019t have to be afraid of the process. Pickling is perfectly safe, as long as you follow the recipe and pay attention to the process. To learn more about pickling, read up about <a href=\"https:\/\/www.tasteofhome.com\/article\/how-does-pickling-work\/\" data-name=\"www.tasteofhome.com\/article\/how-does-pickling-work\/\" data-module=\"content engagement\" data-position=\"embedded links\">how pickling works<\/a>.<\/p>\n<h2>Tools Needed for Garlic Dill Pickles<\/h2>\n<p>This recipe walks you through making a canned <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-a-pickle\/\" data-name=\"www.tasteofhome.com\/article\/what-is-a-pickle\/\" data-module=\"content engagement\" data-position=\"embedded links\">pickle<\/a>, or a pickle that&#8217;s been processed in a water bath to extend its shelf life. You&#8217;ll need a few tools to make sure the jars seal properly:<\/p>\n<ul>\n<li><strong>Canner or steam canner:<\/strong> This pot is designed to keep the cans completely submerged so they obtain a proper seal. It also has a rack that elevates the jars from the bottom of the pot. If you don\u2019t have a canner, you could use a deep stockpot. Just make sure it&#8217;s big enough to fit the jars and an extra 4 inches of space above them for boiling water. You\u2019ll also need a metal or silicone rack to elevate the jars from the stockpot so they don&#8217;t crack or break.<\/li>\n<li><strong>Glass mason jars, lids and rings:<\/strong> This recipe calls for three (quart-sized) glass jars. It\u2019s OK to reuse the jars from a previous pickling session, but you\u2019ll want to start with brand-new lids. Otherwise, you may not get a safe seal.<\/li>\n<li><strong>Other canning tools:<\/strong> If you plan to can a lot, pick up these essential <a href=\"https:\/\/www.tasteofhome.com\/collection\/canning-supplies\/\" data-name=\"www.tasteofhome.com\/collection\/canning-supplies\/\" data-module=\"content engagement\" data-position=\"embedded links\">canning supplies<\/a>. Tools like funnels, jar lifters and a bubble popper (to remove air bubbles) aren&#8217;t strictly necessary, but they are helpful!<\/li>\n<\/ul>\n<h2>Ingredients for Garlic Dill Pickles<\/h2>\n<ul>\n<li><strong>Pickling cucumbers:<\/strong> Look for blemish-free cucumbers about 3 to 4 inches long. If the cucumber has a crunchy texture, sweet taste and small seeds, it will probably make a great pickle!<\/li>\n<li><strong>Garlic:<\/strong> Don\u2019t worry if your <a href=\"https:\/\/www.tasteofhome.com\/recipes\/spicy-pickled-garlic\/\" data-name=\"www.tasteofhome.com\/recipes\/spicy-pickled-garlic\/\" data-module=\"content engagement\" data-position=\"embedded links\">pickled garlic<\/a> takes on a blue or greenish hue. This happens when fresh garlic combines with an acid (like vinegar). It might look weird, but blue pickled garlic is still perfectly safe to eat.<\/li>\n<li><strong>Dill heads:<\/strong> These heads are the flowering portion of the dill plant. They start as a bunch of yellow flowers and turn into an umbel filled with green seeds. Fresh dill is best, but you can substitute 1 teaspoon dill seed for every dill head.<\/li>\n<li><strong>White vinegar:<\/strong> White vinegar is our go-to choice for canned and <a href=\"https:\/\/www.tasteofhome.com\/collection\/quick-pickle-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/quick-pickle-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">quick pickle recipes<\/a>.<\/li>\n<li><strong>Canning salt:<\/strong> Canning salt (or &#8220;pickling salt&#8221;) is extra fine and doesn\u2019t contain caking agents or additives like iodine. If you don\u2019t have canning salt on hand, kosher salt works, too.<\/li>\n<li><strong>Crushed red pepper flakes:<\/strong> A touch of spice gives the pickles a bit of a bite.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Pack the jars<\/h3>\n<p>Place five garlic clove halves and five dill heads in each of three hot 1-quart jars. Pack the cucumbers into the jars to within 1\/2 inch of the top.<\/p>\n<p><em>Test Kitchen Tip:<\/em> Clean the canning jars, and heat them with hot (but not boiling) water. This prevents the jar from cracking when you add the hot brine later. Read more about sterilizing canning jars in our complete guide for <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-pickles\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-pickles\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to make pickles<\/a>.<\/p>\n<h3>Step 2: Boil the brine<\/h3>\n<p>In a large saucepan, bring the water, vinegar, salt and pepper flakes to a boil. Carefully ladle the hot brine over the cucumbers, leaving 1\/2-inch headspace. Add the remaining five garlic clove halves to each jar.<\/p>\n<h3>Step 3: Prepare the jars for canning<\/h3>\n<p>Remove the air bubbles in the jars, and the adjust headspace, if necessary, by adding additional hot brine. Wipe the rims to make sure they\u2019re dry and clean. Center the lids on the jars, then screw on the bands until they are fingertip tight.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> If you end up with extra brine, save it in the refrigerator for the next batch of pickles. Or use it to cook greens or boil potatoes.<\/p>\n<h3>Step 4: Can the garlic dill pickles<\/h3>\n<p>Place the jars into a canner with simmering water, ensuring that they are completely covered with water. Bring the canner to a boil. Process for 15 minutes. Remove the jars, and cool.<\/p>\n<p><em>Test Kitchen Tip:<\/em> The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add five minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.<\/p>\n<h2>How can you tell if the canning seal has formed properly?<\/h2>\n<p>Check that each jar is properly sealed by looking at the lid. It should have a slight concave shape because of the vacuum that was created during canning. Next, press down in the center of the lid. It should not give.<\/p>\n<p>If the lid isn\u2019t slightly concave, or if the lid pops or springs up when pressed, the jar did not seal properly. It&#8217;s OK if it didn&#8217;t work the first time around. You can process your jar of soon-to-be pickles again if the can didn\u2019t seal properly.<\/p>\n<h2>Do you need to refrigerate pickles?<\/h2>\n<p><a href=\"https:\/\/www.tasteofhome.com\/article\/do-pickles-need-to-be-refrigerated\/\" data-name=\"www.tasteofhome.com\/article\/do-pickles-need-to-be-refrigerated\/\" data-module=\"content engagement\" data-position=\"embedded links\">Pickles don&#8217;t need to be refrigerated<\/a> if they&#8217;re sealed properly. Store the sealed jars in a cool, dark, dry place. Stacking the jars might affect the seal, so keep them in a single layer. However, unsealed jars should be kept in the refrigerator.<\/p>\n<p>\u201cOpen jars of pickled food should always be refrigerated,\u201d says Julie Lang, <em>Taste Recipes<\/em> contributor and author of <a href=\"https:\/\/www.amazon.com\/dp\/1647393604\/?tag=tohmke-20\" data-name=\"www.amazon.com\/dp\/1647393604\/?tag=tohmke-20\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"nofollow\"><em>The Complete Guide to Pickling: Pickle and Ferment Everything Your Garden or Market Has to Offer<\/em><\/a>. Bacteria can form in the jar, even in the acidic pickling liquid. Keeping the pickles cool also helps them keep their crisp texture.<\/p>\n<h2>How long are garlic dill pickles good for?<\/h2>\n<p>Unopened canned pickles will last safely stored for up to one year. We recommend you eat them within six months for the best quality. Once opened, they should last about a month in the fridge.<\/p>\n<p>Julie says the opened pickles are less likely to spoil if they\u2019re fully submerged in the brine (aka <a href=\"https:\/\/www.tasteofhome.com\/collection\/pickle-juice-benefits\/\" data-name=\"www.tasteofhome.com\/collection\/pickle-juice-benefits\/\" data-module=\"content engagement\" data-position=\"embedded links\">pickle juice<\/a>). And keep your fingers out of the jar! Use a clean fork to reach into the jar when you want a crunchy snack.<\/p>\n<h2>Garlic Dill Pickle Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1964039\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Old-Fashioned-Garlic-Dill-Pickles_FT22_46900_F_0426_2.jpg?fit=700%2C1024\" alt=\"Old Fashioned Garlic Dill Pickles served on plates with fork\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>What kind of cucumbers should you use in this garlic dill pickle recipe?<\/h3>\n<p>The <a href=\"https:\/\/www.tasteofhome.com\/article\/best-cucumbers-for-pickling\/\" data-name=\"www.tasteofhome.com\/article\/best-cucumbers-for-pickling\/\" data-module=\"content engagement\" data-position=\"embedded links\">best cucumbers for pickling<\/a> have thin skin, firm flesh and a small size. At the grocery store, they might be labeled as &#8220;Kirbys,&#8221; \u201ccanning\u201d or \u201cpickling\u201d cucumbers.<\/p>\n<p>Be careful with supermarket cucumbers, as they often come with a waxed coating. The wax is edible, but it will change the texture of your pickles. We recommend getting the produce from a local farmer or farmers market instead. Better yet, grow your own! No matter where you get them, always wash your cucumbers thoroughly before using.<\/p>\n<h3>Can you use regular salt instead of canning salt to make garlic dill pickles?<\/h3>\n<p>We don&#8217;t recommend using table salt to make canned pickles. Canning salt (or <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-pickling-salt\/\" data-name=\"www.tasteofhome.com\/article\/what-is-pickling-salt\/\" data-module=\"content engagement\" data-position=\"embedded links\">pickling salt<\/a>) is extra fine and doesn\u2019t contain caking agents or additives like iodine, which can make the brine cloudy.<\/p>\n<h3>Which vinegar is best for making garlic dill pickles?<\/h3>\n<p>Use a vinegar with 5% acidity, like white vinegar. It&#8217;s important to avoid making any changes to canning recipes that could affect the pickle&#8217;s pH. The pH scale measures how acidic or basic a substance is. It&#8217;s used by food scientists to determine whether canned pickle recipes are safe. If you&#8217;d like a milder flavor, you can use cider vinegar (another 5% vinegar). You could also use a 10% strength vinegar to create bold, extra-crunchy pickles. However, do not use rice vinegar, which typically has a low acidity.<\/p>\n<h3>How do you make sure that garlic dill pickles are crisp?<\/h3>\n<p>Choosing the right cucumber is the key to ensuring that pickles turn out crisp. Snacking cucumbers (like Persian cucumbers) will create soft pickles.<\/p>\n<h3>How can you tell if pickles have gone bad?<\/h3>\n<p>Canning extends the lifetime of pickles, but they don\u2019t last forever! Before opening, check the jars. You should be able to see or smell if the pickles have gone bad. If the jar has a bulging lid (or if there\u2019s a change in color in the pickles), they\u2019re probably not safe to eat.<\/p>\n<p>You should also look for a change in opacity in the brine (e.g., it used to be clear, but it\u2019s now cloudy). After opening the pickles, make sure they don\u2019t have a white film, mold growth or unexpected smells.<\/p>\n<p>When in doubt, toss it out!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1964040\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Old-Fashioned-Garlic-Dill-Pickles_FT22_46900_F_0426_3.jpg?fit=700%2C1024\" alt=\"Old Fashioned Garlic Dill Pickles in jars opened up\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>If you,\u00c4\u00f4re new to canning, learn how to preserve cucumbers with our garlic dill pickle recipe. Fresh dill, garlic and crushed red pepper flakes add a punch of flavor to regular pickles.<\/p>\n","protected":false},"author":7954,"featured_media":1767613,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,304212,305982,307668,305487,306171,304515,304390,307675,303966,304988,304408,304368,306848,304438,304442,306017,304228,304558,304207,324623,304016,304388,304005,304398,304150,305028,307614],"categories-v2":[308623,309557,311717,308481,310644,310796,312036,308880,308761,310649,308495,308935,308813,308745,309603,308844,308845,311745,339204,308910,309555,309177,308579,308752,308549,308797,309434,308974,310591],"coauthors":[50034],"recommended_recipes":[{"post_title":"Bread and Butter Pickles","post_link":"\/recipes\/bread-and-butter-pickles\/","post_image":"\/wp-content\/uploads\/2024\/11\/Bread-and-Butter-Pickles_EXPS_TOHD24_18640_ChristineMa_11_Social.jpg"},{"post_title":"Dill Pickle Potato Salad","post_link":"\/recipes\/dill-pickle-potato-salad\/","post_image":"\/wp-content\/uploads\/2025\/04\/Dill-Pickle-Potato-Salad_EXPS_FT25_20975_EC_0424_2.jpg"},{"post_title":"40 Fresh Dill Recipes That Aren't Just for Pickles","post_link":"\/collection\/fresh-dill-recipes\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps39513_BHR153663B05_19_8b.jpg"},{"post_title":"Dill Pickle Bread","post_link":"\/recipes\/dill-pickle-bread-recipe\/","post_image":"\/wp-content\/uploads\/2025\/01\/EXPS_TOHD24_279088_LaurenHabermehl_03.jpg"},{"post_title":"Cucumbers with Dill","post_link":"\/recipes\/cucumbers-with-dill\/","post_image":"\/wp-content\/uploads\/2025\/05\/Cucumbers-with-Dill_EXPS_FT25_28619_AC_0506_2.jpg"},{"post_title":"Easy Homemade Pickles","post_link":"\/recipes\/easy-homemade-pickles\/","post_image":"\/wp-content\/uploads\/2025\/01\/Easy-Homemade-Pickles_EXPS_TOHD24_41991_ChristineMa_7.jpg"},{"post_title":"Refrigerator Dill Pickles","post_link":"\/recipes\/refrigerator-dill-pickles\/","post_image":"\/wp-content\/uploads\/2018\/01\/Refrigerator-Dill-Pickles_EXPS_FT22_45082_F_0422_1.jpg"},{"post_title":"Dill Potato Salad","post_link":"\/recipes\/dilled-potato-salad\/","post_image":"\/wp-content\/uploads\/2024\/07\/Dill-Potato-Salad_EXPS_TOHD24_4792_ChristineMa_9.jpg"},{"post_title":"Dill Pickle Soup","post_link":"\/recipes\/dill-pickle-soup\/","post_image":"\/wp-content\/uploads\/2024\/09\/EXPS_TOHD24_255_NicolePerry_1.jpg"},{"post_title":"Easy Dill Pickles","post_link":"\/recipes\/grandma-s-dill-pickles\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps18334_CP2464884B01_18_5b_WEB.jpg"},{"post_title":"Spicy Pickled Garlic","post_link":"\/recipes\/spicy-pickled-garlic\/","post_image":"\/wp-content\/uploads\/2018\/01\/Spicy-Pickled-Garlic_EXPS_HMGRDS18_158246_E06_21_1b.jpg"},{"post_title":"29 Vintage Pickle Recipes","post_link":"\/collection\/vintage-pickle-recipes\/","post_image":"\/wp-content\/uploads\/2017\/09\/Favorite-Bread-Butter-Pickles_exps174953_CP143300B02_21_2bC_RMS.jpg"},{"post_title":"Fried Dill Pickles","post_link":"\/recipes\/fried-dill-pickles\/","post_image":"\/wp-content\/uploads\/2025\/04\/Fried-Dill-Pickles_EXPS_TOHVP25_96212_MF_04_01_2.jpg"},{"post_title":"Refrigerator Jalapeno Dill Pickles","post_link":"\/recipes\/refrigerator-jalapeno-dill-pickles\/","post_image":"\/wp-content\/uploads\/2018\/01\/Refrigerator-Jalapeno-Dill-Pickles_EXPS_GHTAJ17_176549_C06_22_4b-1.jpg"},{"post_title":"Easy Freezer Pickles","post_link":"\/recipes\/easy-freezer-pickles\/","post_image":"\/wp-content\/uploads\/2024\/11\/Easy-Freezer-Pickles_EXPS_TOHD24_7156_SheriSilver_7.jpg"},{"post_title":"Sweet Dill Refrigerator Pickles","post_link":"\/recipes\/sweet-dill-refrigerator-pickles\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Garlic-Pepper Rub","post_link":"\/recipes\/garlic-pepper-rub\/","post_image":"\/wp-content\/uploads\/2018\/01\/Garlic-Pepper-Rub_EXPS_SDJJ19_34420_C02_06_2b_rms.jpg"},{"post_title":"Jalapeno Bread & Butter Pickles","post_link":"\/recipes\/jalapeno-bread-butter-pickles\/","post_image":"\/wp-content\/uploads\/2018\/01\/Jalapeno-Bread-Butter-Pickles_exps112471_CW1996976D04_05_1bC_RMS.jpg"},{"post_title":"Cooking with Dill Recipes","post_link":"\/article\/cooking-with-dill-recipes\/","post_image":"\/wp-content\/uploads\/2017\/07\/exps26571_TH854207D19.jpg"},{"post_title":"Old-Fashioned Fried Green Tomatoes","post_link":"\/recipes\/old-fashioned-fried-green-tomatoes\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Old-Fashioned-Garlic-Dill-Pickles_EXPS_FT22_46900_F_0426_1.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/old-fashioned-garlic-dill-pickles\/","name":"Garlic Dill Pickles","datePublished":"2018-01-01","dateModified":"2024-04-11","prepTime":"PT40M","cookTime":"PT15M","totalTime":"PT55M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Old-Fashioned-Garlic-Dill-Pickles_EXPS_FT22_46900_F_0426_1.jpg","height":1200,"width":1200},"recipeCategory":"","description":"If you\u2019re new to canning, learn how to preserve cucumbers with our garlic dill pickle recipe. Fresh dill, garlic and crushed red pepper flakes add a punch of flavor to regular pickles.","recipeIngredient":["15 garlic cloves, peeled and halved, divided","15 fresh dill heads","4 pounds small pickling cucumbers (3 to 4 inches long)","6 cups water","4-1\/2 cups white vinegar","6 tablespoons canning salt","3\/4 teaspoon crushed red pepper flakes"],"recipeInstructions":[{"@type":"HowToStep","name":"Pack the jars","text":"Place five garlic clove halves and five dill heads in each of three hot 1-quart jars. Pack the cucumbers into the jars to within 1\/2 inch of the top. Test Kitchen Tip: Clean the canning jars, and heat them with hot (but not boiling) water. This prevents the jar from cracking when you add the hot brine later. Read more about sterilizing canning jars in our complete guide for how to make pickles."},{"@type":"HowToStep","name":"Boil the brine","text":"In a large saucepan, bring the water, vinegar, salt and pepper flakes to a boil. Carefully ladle the hot brine over the cucumbers, leaving 1\/2-inch headspace. Add the remaining five garlic clove halves to each jar."},{"@type":"HowToStep","name":"Prepare the jars for canning","text":"Remove the air bubbles in the jars, and the adjust headspace, if necessary, by adding additional hot brine. Wipe the rims to make sure they\u2019re dry and clean. Center the lids on the jars, then screw on the bands until they are fingertip tight. Editor\u2019s Tip: If you end up with extra brine, save it in the refrigerator for the next batch of pickles. Or use it to cook greens or boil potatoes."},{"@type":"HowToStep","name":"Can the garlic dill pickles","text":"Place the jars into a canner with simmering water, ensuring that they are completely covered with water. Bring the canner to a boil. Process for 15 minutes. Remove the jars, and cool. Test Kitchen Tip: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add five minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes."}],"recipeYield":"3 quarts","author":[{"@type":"Person","name":"Lindsay D. Mattison"}],"nutrition":{"@type":"NutritionInformation","calories":" 9 calories","fatContent":"0 fat (0 saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"607mg sodium","carbohydrateContent":"2g carbohydrate (0 sugars","fiberContent":"0 fiber)","proteinContent":"0 protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.75,"reviewCount":4,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-10-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Andrew774"},"reviewBody":"<p>I'm sure someone else has already posted this but here goes:  \"Kosher\" Coarse Salt is the EXACT same ingredient as fine table salt, they both have additional minerals to prevent caking.  Because the grind is different in large quantities (according to Morton Salt) you may want to weigh you ingredients; but in small quantities the difference is minimal.   Pickling salt is 100% pure salt and measures just like fine grind table salt and supposedly doesn't make the brine cloudy, like fine\/coarse salt can...but you can use them interchangeably.  AND not for nothin' this is a great recipe<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-07-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveMustache"},"reviewBody":"I've been looking a long time for a recipe that uses fresh dill and tastes like the hamburger dill pickles from the store.  This is it!  I only used 4 garlic cloves per jar and added 3\/4 teaspoon of turmeric to the vinegar mixture.  I didn't process them in the water bath, just put them in the refrigerator for 24 hrs before trying them out.  Excellent flavor!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueSeahorse"},"reviewBody":"We made several batches of pickle recipes and this by far was our favorite. Had just the right amount of vinegar and salty flavor. This is a winner!!!!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveChefHat"},"reviewBody":"We had cukes in our garden so I decided to try these pickles. The flavor was good but I missed the crispiness of store bought one. I noted that one user didn\u2019t put them in the water bath but put them in the fridge for 24 hours. Maybe I\u2019ll give that a try.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"46900","romance_copy_dek":"If you\u2019re new to canning, learn how to preserve cucumbers with our garlic dill pickle recipe. 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","AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"When I was raising my big family, I'd make this garlic dill pickle recipe toward the end of the growing season for winter's keeping. Crushed red pepper flakes gives the pickles a bit of bite.\u2014 Lily Julow, Lawrenceville, Georgia","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Place five garlic clove halves and five dill heads in each of three hot 1-quart jars. Pack cucumbers into jars to within 1\/2 in. of the top.","SequenceNo":1},{"Direction":"   In a large saucepan, bring water, vinegar, salt and pepper flakes to a boil. Carefully ladle hot liquid over cucumbers, leaving 1\/2-in. headspace. Add remaining five garlic clove halves to each jar. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. 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For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes. \n\n"}],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"Garlic Dill Pickles Tips","TipText":"<h3>What kind of cucumbers should you use in this garlic dill pickle recipe?<\/h3>Small- to medium-sized cucumbers (roughly 4 to 5 inches long) with thick skin, crunchy texture, sweet taste and smaller seeds are ideal for pickling. Supermarket cucumbers often come with a waxed coating, so we recommend getting your cucumbers from a local farmer or farmers market if possible. Or, better yet, grow your own!  No matter where you get them, always wash your cucumbers thoroughly before using. If this is your first time making pickles or need a quick refresher, check out our guide on <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-pickles\/\">how to make pickles<\/a> for some guidance. <h3>Can you use regular salt instead of canning salt to make garlic dill pickles?<\/h3>No, using canning salt is best when making garlic dill pickles. Canning salt is extra fine and doesn\u2019t contain caking agents or additives like iodine. If you don\u2019t have canning salt on hand (also called pickling salt), kosher salt works, too. Don't miss more of our <a href=\"https:\/\/www.tasteofhome.com\/article\/canning-101\/\">canning tips<\/a>. <h3>Which vinegar is best for making garlic dill pickles?<\/h3>When it comes to pickling recipes, use white vinegar for a little more sharpness. If you\u2019re going for a milder flavor, use cider vinegar. For extra-crunchy pickles, grab 10% strength vinegar. Once you master these garlic dill pickles, try more of our <a href=\"https:\/\/www.tasteofhome.com\/collection\/vintage-pickle-recipes\/\">pickle recipes<\/a>! <br><br><i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/aglander\/\">Amy Glander<\/a>, Taste Recipes Book Editor<\/i>"}],"CommentCount":3,"RatingCount":4,"RecipeCommentDetails":[{"Comment":"We had cukes in our garden so I decided to try these pickles. The flavor was good but I missed the crispiness of store bought one. I noted that one user didn\u2019t put them in the water bath but put them in the fridge for 24 hours. Maybe I\u2019ll give that a try.","CommentId":1,"DateRated":"03\/12\/2021 20:25","GUID":"b5e84e7d6d3a4fedadc9b0352c7cfc3d","MemberId":3368539,"Rating":4,"ScreenName":"gaylene2","SubmittedDate":"03\/12\/2021 20:25"},{"Comment":"We made several batches of pickle recipes and this by far was our favorite. Had just the right amount of vinegar and salty flavor. This is a winner!!!!!!","CommentId":2,"DateRated":"08\/13\/2020 11:43","GUID":"7093fa27b93c4ab88528ce1cb333c5c8","MemberId":9849559,"Rating":5,"ScreenName":"Tom","SubmittedDate":"08\/13\/2020 11:43"},{"Comment":"<p>I've been looking a long time for a recipe that uses fresh dill and tastes like the hamburger dill pickles from the store.  This is it!  I only used 4 garlic cloves per jar and added 3\/4 teaspoon of turmeric to the vinegar mixture.  I didn't process them in the water bath, just put them in the refrigerator for 24 hrs before trying them out.  Excellent flavor!<\/p>","CommentId":3,"DateRated":"07\/07\/2015 13:44","GUID":"9F41DCA404DF4B7AAC414AB9C404591D","MemberId":539854,"Rating":5,"ScreenName":"ksandjs1","SubmittedDate":"07\/07\/2015 13:44"},{"Comment":"","CommentId":4,"DateRated":"08\/18\/2013 18:07","GUID":"39b237c43d964eb18d52da4d0892b898","MemberId":5505520,"Rating":5,"ScreenName":"saundradavis","SubmittedDate":"08\/18\/2013 18:07"}]},"breadcrumb":[{"term_id":309177,"name":"Recipes","slug":"recipes","term_group":0,"term_taxonomy_id":309112,"taxonomy":"categories-v2","description":"Browse Taste Recipes recipes by course, cooking style, cuisine, ingredient, holiday and more categories to find a new family-favorite recipe.","parent":0,"count":51281,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/"},{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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