Crunchy Dill Pickles are in my opinion the best snack ever created! They’ve been my #1 snack since I was a toddler and I still pack them in my lunch kit when I’m away flying. Their crunchy texture, vinegary taste and low calorie count, make for a healthier snack option.
When my fiancé and I first met, we immediately bonded over our shared love of the German soccer team, olives and DILL PICKLES! So random, right? As you can see, we really fell in love over intelligent conversations. We’ve been lucky enough to watch Germany win the World Cup from the streets of Berlin and it was one of the coolest experiences of my life! Berlin is a fascinating city on a regular day, but that night; the energy in Berlin was magic!
Rez & I wanted to add a few personal touches to our wedding and we thought that a dill pickle bar would be the perfect idea for us. Don’t worry, that’s not all we’re serving our guests for dinner. Hopefully everyone enjoys this easily made snack as much as we do!
On any given day you will find at least 4 jars of dill pickles in my fridge, these Garlicky Dill Pickles being one of them. My favorite store bought pickles are Sonoma Brinery Kosher Dill Pickles. Their ingredients include: cucumber, water, salt, garlic and spices. I am so very happy Trader Joe’s recently started carrying them, for a couple of dollars less than Whole Foods. Rez isn’t as crazy about these and opts for the more classic brands, like Vlassic & Claussin. He really like the super vinegary ones that make you pucker. I don’t discriminate and think all three are solid options.
- 2 quart kirby cucumbers (approximately 3 pounds)
- 1½ cups apple cider vinegar
- 1½ cups filtered water
- 2 tablespoons pickling salt
- 8 garlic cloves, peeled
- 4 teaspoons dill seed
- 2 teaspoons black peppercorns
- 1 teaspoon red chili flakes
- 1 tbsp pickling spice(make sure it doesn't include cinnamon).
- 1 or 2 large bunches of dill, washed and dried
- Wash jars thoroughly in warm, soapy water. If you plan on making shelf stable pickles, prepare a boiling water bath canner. Put fresh canning jar lids into a small saucepan with 3 inches of water and set to the barest simmer.
- Wash and dry kirby cucumbers. Remove blossom end. Cut into chips, spears or leave whole, depending on your preference.
- Combine vinegar, water and salt in sauce pan and bring to a boil.
- Equally divide garlic cloves, dill seed, black peppercorns and red chili flakes between jars. Pack prepared cucumbers into jars as tightly as you can without crushing them.
- Pour the brine into the jars, leaving ¼ inch headspace (that's the amount of space between the surface of the brine and the rim of the jar).
- Remove any air bubbles from jars by gently tapping them. You can also use a wooden chopstick or plastic utensil to help remove stubborn bubbles.
- Wipe rims and apply lids and bands (don't screw them on too tightly).
- If processing jars for shelf stability, lower jars into your processing pot. When water returns to a boil, set a timer for 10 minutes.
- When time is up, remove jars from canning pot and allow them to cool. When jars are cool enough to handle, check seals.
- If you choose not to process your jars, let them cool before putting them into the refrigerator. Do note that your jars may seal during the cooling process. However, without the boiling water bath process, that doesn't mean they're shelf stable. Still refrigerate.
- Let pickles rest for at least one week before eating.