The best GARLIC DILL PICKLES recipe!

  • Am Vor year

    Weekend at the CottageWeekend at the Cottage

    Dauer: 5:01

    Crisp and crunchy, these GARLIC DILL PICKLES are perfect with a favourite sandwich, served with a flavourful roasted meat or simply on their own.
    This recipe, in particular, has made the rounds amongst friends and loved ones and been the subject of many a conversation. The pickles deliver such memorable flavours while holding their shape and stellar appearance. Prepare to feel really proud of the accomplishment of making something so delicious!
    Why is this GARLIC DILL PICKLES recipe so perfect? We think it’s how they walk the proverbial fine line of being crisp yet crunchy, with a uniform texture through the entire pickled cuke - no one’s a fan of mushy-centred pickles. We also love the big finish where the pickles release that perfect balance of vinegary tang that brings out the best flavours of the cucumbers slightly scented with garlic and pepper. The objective: a joy-inducing moment when you take your first bite.
    Here’s what to expect and consider when preparing them:
    CANNING - The process of canning vegetables is always a rewarding endeavour. We suggest you head HERE to read our post about canning. You can also click HERE to watch the video of us making another fabulous recipe, our BREAD & BUTTER PICKLES.
    CUCUMBERS - We’ve said it before - every great pickle recipe begins with great cucumbers. We used #2 Kirby’s for this recipe and they’re perfect. Kirby cucumbers are known for their crunchiness and the number 2 refers to their size, about 2-inches in length. Since this pickle recipe yields whole pickles as opposed to slices or spears, we think this the ideal size.
    Look for #2 Kirby’s at a local farmstand or farmer’s market, but you may even find them occasionally in a larger supermarket during the late summer pickling season.
    Regarding quantity, we purchased a half-bushel of cucumbers and ended up with 15, 1-quart jars. That represents some serious good eats for a bit of hard work.
    SIZING - This was the first time that Carol and I made DILL PICKLES together. She was busy working on preparing the dill weed and garlic while I washed the cucumbers (BTW, it’s essential that your cucumbers are thoroughly washed before you begin the recipe). She was particularly interested in why I took the extra time to organize the cucumbers by size.
    Although I’d purchased #2s, the cucumbers still varied a bit in size. Sorting them into tiny, medium and full size helps when you go to stuff them into the sterilized jars. Stuffing the jars is kind of like a pickling puzzle where you need the perfect sized cucumber to fit somewhere. Having them sized in advance helps.
    THE BRINE - We always suggest using pickling vinegar instead of white vinegar for canning recipes; the higher percentage of acetic acid is essential for shelf-stable canning. We also used pickling salt for this recipe and I did take my sister Dana’s advice and added just a smidge of sugar - old family secret, apparently! The sugar doesn’t make the brine sweet, but I do think it takes some of the edge off the vinegar.

    DILL, GARLIC AND PEPPERCORNS - Using conventionally grown fresh dill found in the herb section of a supermarket won’t cut it. Look for dill weed at the market when you purchase your cucumbers. It’s important to work with the head of the dill plant, and also add in a few bits of the dill stalk for an added flavour boost.
    I’ve learned not to be bashful when adding the sliced garlic to the jars, they are garlic dills after all. The peppercorns also add a subtle spiciness to the pickles.
    BIRD’S EYE CHILI PEPPERS - On a whim, I decided to add whole bird’s eye chili peppers to some of the jars, and in retrospect, I’m glad I did. It’s always fascinating to experiment and try new things whenever we’re testing a recipe.
    I was thinking the added heat of the peppers may create an entirely new taste sensation and was I ever right. The pickles made with the peppers are awesome and I suggest you follow my lead and add a pepper into a few of your jars. Let us know what you think in the comment section at the bottom of this post.
    THE WAIT - Here’s the tough part - as all expert home canners will tell you, wait three weeks before you open a jar and try the fruits of your pickling labour. It gives the pickles a chance to mature in their salty brine but also gives you a chance to work on your list of who’ll you’ll be giving a jar of your very own GARLIC DILL PICKLES too.
    Enjoy these pickles alongside our PEACHES AND CREAM PANINI, our CLASSIC DAGWOOD SANDWICH or our SIRLOIN ROAST. They’ll be perfect with each and all.
    GARLIC DILL PICKLES - it’s crunch time for this beloved condiment!
    For more great recipes and entertaining ideas, please visit:
    www.weekendatthecottage.com
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    THANKS FOR WATCHING!

Joseph Taberannang
Joseph Taberannang

😲😲😲😲😲😲🤤🤤🤤🤤🤤😱😱😱😱

Vor 11 Tage
Weekend at the Cottage
Weekend at the Cottage

Yay!!!

Vor 6 Tage
Irvin Wittmeier
Irvin Wittmeier

I dont care for that paper and string what's the point just trash tied to the top

Vor Monat
Weekend at the Cottage
Weekend at the Cottage

Thanks for writing in Irvin! No worries... don't put the string and paper on the jars!

Vor Monat
Jacqueline Jacqueline
Jacqueline Jacqueline

I made the pickles in the summer, the same day you did. lol...well, we just tried them. I am SOOOO happy with how they turned out!!! Crisp and flavourful. Delicious. SO happy. I know they are going to be a big hit when our family comes home for Christmas. Thanks so much for your detailed recipe. This is the first time I have been thrilled with the results.

Vor Monat
Weekend at the Cottage
Weekend at the Cottage

Jacqueline... I'm SO happy! It's amazing how crispy they are, right? Good news - you're family will love them too! Bad news - December 26th, you'll be out of them until you make more!!! Thanks for trying our recipes... and thanks for being a part of Weekend at the Cottage!!! XO!!!

Vor Monat
Ben G
Ben G

Awesome. Are these nice and salty and tangy?

Vor Monat
Weekend at the Cottage
Weekend at the Cottage

Yes, Ben... and really crunchy!

Vor Monat
Richard Duke
Richard Duke

How long after canning are the pickles ready to eat?

Vor Monat
Richard Duke
Richard Duke

@Weekend at the Cottage THX

Vor Monat
Weekend at the Cottage
Weekend at the Cottage

TRUTH! I say 2 weeks... but... I ALWAYS open 1 jar the following day... because I'm impatient and I just can't wait to try them...

Vor Monat
mastermind
mastermind

What's the point in sterilizing the jars if your hands are not sterilized when you put the cucumbers and other ingredients in?

Vor Monat
Weekend at the Cottage
Weekend at the Cottage

You sterilize the jars so that the containers are clean of potential bacteria. Hands are clean when the jars are stuffed... yet... the real kicker is processing the filled and sealed jars in the boiling water for at least 10 minutes - this kills the bacteria inside and out. The starting boiling of the jars may be an extra step... but there you have it.

Vor Monat
J P
J P

What’s pickling vinegar? Also, is the dill flower different than the dill leaves in flavor? Haven’t been able to find the flowers at the stores so just have the dill without flower

Vor Monat
J P
J P

Weekend at the Cottage thank you for answering my questions 😄

Vor 23 Tage
Weekend at the Cottage
Weekend at the Cottage

Hey, JP - Pickling vinegar has a higher level of acetic acid... which inhibits the growth of bacteria in vinegar. Yes, the dill flower is a bit different in that dill seeds appear on the flower. Try reaching out to local farmers... or ask a produce manager if they can find you some?

Vor Monat
Jeanette P
Jeanette P

Where did you find those little perfect pickles? Farmers market ? Back garden?

Vor 2 Monate
Weekend at the Cottage
Weekend at the Cottage

I always purchase them from a local farmer - I ask for #2's - it's the smaller size. This year one bushel cost $55... but I have over 18 jars!!!!

Vor 2 Monate
What is life
What is life

u have such a warm personality!

Vor 2 Monate
Weekend at the Cottage
Weekend at the Cottage

Thanks for writing in and for this compliment! XO

Vor 2 Monate
Leonader
Leonader

Ster brought me here

Vor 2 Monate
Weekend at the Cottage
Weekend at the Cottage

Pickles made me do it!

Vor 25 Tage
Marilyn Coombs
Marilyn Coombs

So from a comment I just read, my pickles are not safe to keep on the shelf. I used 5% vinegar. Do I have to discard them and start over?

Vor 2 Monate
Weekend at the Cottage
Weekend at the Cottage

Is the jars sealed you'll be fine!

Vor 2 Monate
Deborah McLane
Deborah McLane

What size jars are you using?

Vor 2 Monate
Weekend at the Cottage
Weekend at the Cottage

500 ml and 1L... different sizes so I can give some away!

Vor 2 Monate
Lauralee Varndell
Lauralee Varndell

Can I slice them up and use this method

Vor 2 Monate
Weekend at the Cottage
Weekend at the Cottage

Yes... into spears (recommended!)

Vor 2 Monate
Dodgethis 123456
Dodgethis 123456

Do you NEED pickling salt or does sea salt work to

Vor 2 Monate
Dodgethis 123456
Dodgethis 123456

@Weekend at the Cottage ok thanks

Vor 2 Monate
Weekend at the Cottage
Weekend at the Cottage

I've only ever done them with pickling salt. You can try to swap them out... might be less salty flavour?

Vor 2 Monate
Heather Cameron
Heather Cameron

Good recipe i like spicy cuk

Vor 2 Monate
Weekend at the Cottage
Weekend at the Cottage

Yay! They're the best!

Vor 2 Monate
ZARTHALAS
ZARTHALAS

just gently push your bigger two inch cukes into the hole...might be tight but eventually it will fit. Also, leave room for some head.

Vor 2 Monate
Weekend at the Cottage
Weekend at the Cottage

Like in you end, doh?

Vor 2 Monate
Jacqueline Jacqueline
Jacqueline Jacqueline

Hi I I am going to make these tomorrow. I have looked at other recipes for ideas and love yours. I did notice that others cut both end off the cucumber but not here. Is that because they are small? I bought the same size as you have so hoping I dont have to cut.

Vor 2 Monate
Weekend at the Cottage
Weekend at the Cottage

Now... truth!!!! I always open one jar the next day just to try - LOL! Let the rest sit for 2 weeks and let those fabulous flavours do their work! Way to go, Jacqueline... you must feel amazing right?!!!

Vor 2 Monate
Jacqueline Jacqueline
Jacqueline Jacqueline

@Weekend at the Cottage We made 12 big jars today!! They look great! Really happy with your comment about taking them out when they are parts still green. They definitely cooked in the jar as you said.

Vor 2 Monate
Weekend at the Cottage
Weekend at the Cottage

WAIT... are we like twins separated at birth??? Swear... I'm doing the same thing today - pickles!!!! DO NOT cut off the ends, Jacqueline. I find that leaving them also helps keep them crunchy. Please write back and let us know how it works! YAY! XO

Vor 2 Monate
Nonya Bizz
Nonya Bizz

These pickles are unfermented, right? How long do they need to rest in the liquid before they're pickled?

Vor 3 Monate
Weekend at the Cottage
Weekend at the Cottage

They process for 15... then we let them sit in the jars for 2 weeks.

Vor 3 Monate
Arlyne Lauro
Arlyne Lauro

How long do you process them?

Vor 3 Monate
Weekend at the Cottage
Weekend at the Cottage

10 to 15 minutes... but I take them out when the pickles are still a bit mottled in colour... looking for a tiny bit of bright green remaining. Does that help? Thanks for writing in Arlyne!

Vor 3 Monate
Grey Bearded Tactical
Grey Bearded Tactical

That was awesome.

Vor 3 Monate
Weekend at the Cottage
Weekend at the Cottage

Thank you! Sorry about the sound... making delicious, crispy pickles is noisy!!!

Vor 3 Monate
Antonio 512
Antonio 512

Mi piace!

Vor 3 Monate
Weekend at the Cottage
Weekend at the Cottage

Mille grazie, Antonio!

Vor 3 Monate
Mary Fougner
Mary Fougner

Ok, so you boil the water, put the jars in and then ......... do you have to bring it back to a boil or is it good to go for ten minutes time?

Vor 3 Monate
Mary Fougner
Mary Fougner

@Weekend at the Cottage Thank you.

Vor 3 Monate
Weekend at the Cottage
Weekend at the Cottage

Hi Mary... yes... I bring the water back to a boil. Also... rule of thumb is to let the jars sit for 2 weeks before trying for maximum flavour! I ALWAYS crack one open the following day... because I just can't wait!!!

Vor 3 Monate
rico567
rico567

The jars aren’t sterile, but that’s OK, because with pickles, sterilized jars are unnecessary.

Vor 3 Monate
Weekend at the Cottage
Weekend at the Cottage

Thanks for writing in - appreciate it!

Vor 3 Monate
carius007
carius007

Thanks for sharing this! Just finished a batch and can’t wait to try them 🍺

Vor 3 Monate
Weekend at the Cottage
Weekend at the Cottage

Thanks for trying the recipe - I always crack open 1 jar the day after... but the rest - let 'em sit for 2 weeks for maximum flavour!!!

Vor 3 Monate
JDV
JDV

It's EXTREMELY important to mention that this recipe was made with 7% vinegar, and not the 5% that is common in the U.S. and many places. There is no standard acetic acid content for "pickling vinegar" so this is critical information. These are not suitable for storing on the shelf or safe from botulism if made with 5% vinegar at a 3:1 water to vinegar ratio.

Vor 4 Monate
Jim C
Jim C

If you use 5% vinegar all you need to do is use a 50/50 mixture. Perfectly safe

Vor 2 Monate
Weekend at the Cottage
Weekend at the Cottage

THANK YOU for this reminder! I agree and only use the good stuff - 7% all the way!

Vor 4 Monate
David Babcock
David Babcock

Do you have an actual recipe that I can go by?? I don’t have many pickles to work with but I have never made them before so I figured I’d try a small batch and see how they come out. Also I picked our pickles from our garden but they are definitely not the same size, hopefully that will be okay. I’m actually looking for a good flavor of the pickles so if I really like the flavor then I will probably buy the pickles in the store the next time so that they are all the same size. Thank you very much in advance. I absolutely love garlic and spicy food so I will probably put a good amount of garlic and a good amount of hot pepper I’ve just always wanted to make homemade pickles because I’m sure they are better than store bought

Vor 4 Monate
Weekend at the Cottage
Weekend at the Cottage

David... the recipe is on our website... https://weekendatthecottage.com/garlic-dill-pickles-recipe/

Vor 4 Monate
Melissa dabomb
Melissa dabomb

I just made these, I noticed that the time for water bath canning is 10 minutes however I couldn't get mine to still have light green spots with that time. I did pull some out at 5 minutes to accomplish the light green spots. It all good though cause I can just put those in the fridge! Im excited to taste these as I have tried many other recipes and they were not very good. Did you add any coloring? My pickles do not look that green. Thank you for any info.

Vor 4 Monate
Weekend at the Cottage
Weekend at the Cottage

YAY! Mine last well into 12 months. As long as those lids popped you're good as gold. I'm SO pleased you had great success - truly is one of my top 3 canning recipes... of all time!

Vor 4 Monate
Melissa dabomb
Melissa dabomb

@Weekend at the Cottage Oh my goodness! I didn't wait the two weeks I had to try them. I just cant believe how amazingly good theses are! I'm so happy to have this recipe now!!! I grow all of my ingredients and I must tell you this is the bet recipe I've used! It far surpasses Mrs.Wages mix. Thank you Thank you Thank you! Can you tell me how long they will be shelf stable if i took them out early to keep the crunch? Thank you

Vor 4 Monate
Weekend at the Cottage
Weekend at the Cottage

Hi Melis... I think you'll be fine... these pickles remain remarkably crispy and crunchy. We suggest waiting 2 weeks before you try... although I NEVER do. I always open one jar next day... because I'm so excited to enjoy them. Please write back... let us know your thoughts! XO

Vor 4 Monate
David Babcock
David Babcock

Can you post an actual recipe?! I didn’t notice that there was an actual recipe on here to go by. Thanks

Vor 4 Monate
Weekend at the Cottage
Weekend at the Cottage

Hey David - thanks for writing in. FULL RECIPE is up on our website https://weekendatthecottage.com/garlic-dill-pickles-recipe/

Vor 4 Monate
Jaimeluis Organic
Jaimeluis Organic

I’ll try to do it soon, great video thanks for sharing the recipe.

Vor 6 Monate
Weekend at the Cottage
Weekend at the Cottage

Thank you, Jaimeluis! I bet you'll enjoy them... the perfect balance of crispiness and zippy garlic flavour!!! All the best!

Vor 6 Monate
fatmanstan
fatmanstan

How’s the crunch factor? I’ve been chasing the perfect pickle for what seems like a decade, garlicky, crunchy never mushy! Will give these a go

Vor 7 Monate
Rhea Lemure
Rhea Lemure

@Long duk dong For crunchy pickles soak your cucumbers in ice water for at least 4 hours.

Vor 2 Monate
Cathy Cudney
Cathy Cudney

I use Bernardin dill pickle mix for crunchier pickles

Vor 4 Monate
Long duk dong
Long duk dong

@fatmanstan If you want a really crunchy pickle do not can them. Simply brine you cucumbers but never preserve them with heat. Heating takes away a lot of the crunch.

Vor 5 Monate
fatmanstan
fatmanstan

Weekend at the Cottage many many thanks. Looks awesome, looking forward to trying 🥒👨‍🍳💆‍♂️

Vor 7 Monate
Weekend at the Cottage
Weekend at the Cottage

Hey Stan... thanks for writing in. So... we think it an exceptionally high crunch factor. It's really important to pull the jars out of the canning bath when the skin is mottled... needs to still have specks of that brilliant green. They continue to cook once out... but that yank time seems to cause the crunchiness. Also... wait at least two weeks before you crack your first jar - tough but necessary. Good luck with your crunch quest! N

Vor 7 Monate
Thomas Barca
Thomas Barca

I really can’t wait to do this

Vor 9 Monate
Weekend at the Cottage
Weekend at the Cottage

You go... it's such a delicious recipe - and don't forget to give some to friends!

Vor 9 Monate
Denise Bozung
Denise Bozung

Looks delicious! I used to can a lot when I had family around to help eat the bounty, but sometimes it doesn't seem worth it for just me alone. It would take years to eat everything up!

Vor year
Weekend at the Cottage
Weekend at the Cottage

Give them away as gifts Denise!

Vor year
Sheepdog BBQ
Sheepdog BBQ

Love pickles! Been wanting to do this. Thank you for the great video!

Vor year
Weekend at the Cottage
Weekend at the Cottage

Thank you Sheepdog! Looking forward to the launch of your channel!

Vor year

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