Garlic Dill Pickles

These easy-to-make pickles from Bruce and Eric Bromberg's "Blue Ribbon Cookbook" are tasty as a topping for their Barbecued Pork Sandwich or a simple snack for any time of day.

  • Yield: Makes about 18 pickles
Garlic Dill Pickles

Source: The Martha Stewart Show, May 2011


  • Ice cubes
  • 2 pounds Kirby cucumbers, scrubbed
  • 2 tablespoons white vinegar
  • 1/4 cup coarse salt
  • 2 tablespoons sliced garlic
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon brown or yellow mustard seeds
  • 1 dried bay leaf


  1. Fill a large bowl with ice and add cucumbers. Let chill for at least 30 minutes or up to overnight, in the refrigerator.

  2. Fill a medium nonreactive saucepan with 4 cups water. Add vinegar and salt; bring to a boil over medium-high heat. Cook, stirring occasionally, until salt is dissolved, 3 to 5 minutes. Remove from heat and let mixture cool to room temperature.

  3. Drain cucumbers and place in a large bowl. Add garlic, dill, mustard seeds, and bay leaf. Pour water mixture over cucumbers and place a plate or other heavy object over cucumbers to weight down. Cucumbers should be completely submerged; add more water if necessary. Cover bowl tightly with plastic wrap and let stand at room temperature for 3 to 4 days before using. Transfer to refrigerator; pickles will keep for up to 1 week.

Cook's Notes

Pickles will keep for up to 1 week.


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