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Garlic Dill Bread and Butter Pickles
Uzma Pretty

Garlic Dill Bread and Butter Pickles

These Garlic Dill Bread and Butter Pickles combine the classic sweet-and-tangy flavor of bread and butter pickles with fresh garlic and fragrant dill. They're crisp, flavorful, and incredibly easy to make at home. Perfect for burgers, sandwiches, barbecue platters, or enjoying straight from the jar.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 People
Course: Condiment
Cuisine: American
Calories: 45
Ingredients Method Notes

Ingredients
  

  • 2 pounds pickling cucumbers thinly sliced
  • 1 large sweet onion thinly sliced
  • 2 tablespoons kosher salt
  • 2 cups white vinegar
  • 1 cup apple cider vinegar
  • 1¼ cups granulated sugar
  • 1 tablespoon mustard seeds
  • 1 teaspoon celery seeds
  • ½ teaspoon turmeric
  • 4 garlic cloves thinly sliced
  • 2 tablespoons fresh dill chopped
  • 1 teaspoon black peppercorns

Method
 

  1. Combine the sliced cucumbers, onions, and salt in a large bowl.
  2. Cover with ice water and let sit for 2 hours.
  3. Drain well and rinse lightly.
  4. In a large saucepan, combine both vinegars, sugar, mustard seeds, celery seeds, turmeric, garlic, dill, and peppercorns.
  5. Bring the brine to a gentle boil, stirring until the sugar dissolves.
  6. Add the cucumber and onion mixture to the hot brine.
  7. Simmer for 5 minutes until the cucumbers are slightly softened while remaining crisp.
  8. Transfer the pickles and brine into clean jars.
  9. Cool completely before sealing the jars.
  10. Refrigerate for at least 24 hours before serving for the best flavor.

Notes

  • Fresh dill gives the brightest flavor.
  • Adjust the sugar slightly for a sweeter or tangier pickle.
  • Refrigerate for 2–3 days for the best taste.
  • Store refrigerated for up to 2 months.
  • Always use sterilized jars and clean utensils for freshness.

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