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“These are one of my favorite pickles, especially now that I use even more garlic than I used to. They're simple to make, and deliciously foolproof. The ingredient amounts are for 1 quart of pickles. To increase, multiply ingredients by the number of quarts desired, up to 7 quarts.”
1 quart.

Ingredients Nutrition


  1. Wash 1 quart, 2 pint or 4 half-pint jars.
  2. Keep hot until needed.
  3. Prepare lids as manufacturer directs.
  4. Thoroughly wash cucumbers, gently scrub off blossom ends (if you don't remove the blossom end, the pickles may become soft during aging).
  5. Pack the hot jars with the cucumbers.
  6. Add the dill heads, hot pepper, garlic cloves, bay leaf, and pickling salt.
  7. Remember to reduce the salt accordingly if using pints or half pints.
  8. Pour 1 cup vinegar into each quart jar (1/2 cup for pints; 1/4 cup for half pints).
  9. Fill to 1/2- inch of the top with boiling water.
  10. Wipe jar rim with clean cloth, attach lid.
  11. Fill and close remaining jars.
  12. Process by either low-temperature pasteurization or boiling-water method.
  13. Low-temperature pasteurization: Place jars in canner half-filled with warm water (120 to 140 degrees).
  14. Then, add hot water to a level 1 inch above jars.
  15. Heat the water enough to maintain 180 to 185 degrees for 30 minutes (for altitudes of 1,000 to 3,000 feet, process 35 minutes; from 3,000 to 6,000 feet, 40 minutes; above 6,000 feet, 45 minutes).
  16. Check water temperature with a candy or jelly thermometer; it should be at least 180 degrees during the entire processing time.
  17. Temperatures higher than 185 degrees may cause unnecessary softening of pickles.
  18. Boiling-water canner: For pints, process in a boiling-water canner for 10 minutes; at 1,000 to 6,000 feet, 15 minutes; above 6,000 feet, 20 minutes.
  19. For quarts, process for 15 minutes; at 1,000 to 6,000 feet, 20 minutes; above 6,000 feet, 25 minutes.

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