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Mcclure's Garlic and Dill Pickles

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“This is the recipe for the famous McClure's Pickles from Bob McClure's pickling class at the Brooklyn Kitchen. Some of his pickling tips: * Trim all your cucumbers to the same length, just a bit shorter than your jars, so they fit easily without smashing. Use the trimmings to pack into available spaces. * Pour some hot vinegar over your fresh garlic for a minute before putting it into the jars. This helps keep the garlic from turning blue. * Experiment with spices, such as adding more dill or hot peppers, but maintain the proportions of vinegar, salt and water to keep food safe. * Keep cucumbers on ice until packing them in jars. This helps them stay crisp. Makes 12 half pints or 6 pints”
6 pints

Ingredients Nutrition


  1. Wash cucumbers, and place in a large deep bowl with ice. Cover and put in fridge.
  2. Wash dill thoroughly and trim off roots.
  3. Place peeled garlic in a small bowl and pour hot vinegar over it. Let stand for 1 minute, then pour vinegar out.
  4. Fill a large pot with water. Place a jar in the pot and make sure the water is at least 1 inch above the top of the jar. Remove the test jar and bring the water to a boil.
  5. In another large pot, combine the vinegar, water and pickling salt. Bring the brine to a rapid boil. Stir the salt to make sure it doesn't stick to bottom of pot.
  6. While pots are getting up to a boil, take cucumbers out of the refrigerator and quarter them. Then take 1 spear and place it in a Mason jar to test its height. Make sure it stands 1/4 to 1/2 inch below the rim of the jar. Trim all the cucumbers to this size. (Keep the little bits for later.).
  7. After water is boiling, submerge the Mason jars for about 90 seconds to sterilize them. Remove them carefully with jar tongs.
  8. In each jar, place 2 halves of a garlic clove, one small handful of dill, then enough cucumbers to fill the jar, making sure cucumbers are below the "neckline." (If using pint jars, double the amount of dry ingredients in each jar.) Place 2-piece lids in boiling water for 90 seconds, then carefully remove them and place in a bowl.
  9. Fill jars with hot brine. Cap and seal the jars. Turn them over to make sure you have an adequate seal.
  10. Place jars back in boiling water. Process the sealed jars in boiling water for 10 minutes.
  11. Wait a week to two weeks before eating. Refrigerate after opening. Pickles will keep for up to one year if stored in a cool dry place.

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