Nana Mae's Garlic Dill Pickles Recipe

These aren't your grandma's pickles (unless your grandma is Nana Mae!). A legendary family recipe, Nana Mae's Garlic Dill Pickles are famously crunchy and require NO water bath canning! Made with a simple brine and fermented over time, these pickles develop an incredible flavor that gets better with age. Imagine perfectly crisp cucumber spears, bursting with the bright taste of dill and garlic – a taste that will transport you straight to Thanksgiving. Follow Nana Mae's original instructions carefully, and get ready for a pickle so good, it'll have you wondering if it's magic! (Don't worry, it's just Nana Mae's secret recipe!) Remember: A clear brine is a safe brine. Discard if cloudy before opening.

Prep Time 30 mins
Cook Time 60 mins
Calories 249.5 kcal
Protein 17g
Rating 0.0 (1 Reviews)
Nana Mae's Garlic Dill Pickles 28

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Nana Mae's Garlic Dill Pickles

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How to Make Nana Mae's Garlic Dill Pickles

  1. In a large saucepan, bring 5 cups of water, 2 cups white vinegar, and 1/2 cup pickling salt to a rolling boil. Stir until salt is completely dissolved.
  2. Wash and trim 2 pounds pickling cucumbers. Cut into spears, about 2-3 inches long.
  3. Pack the cucumber spears tightly into five clean, hot 1-quart canning jars. (Oven-heating the jars for 10-15 minutes at 200°F is helpful to prevent cracking).
  4. Add 1-3 cloves of garlic and 2-3 dill flower heads to each jar.
  5. Carefully pour the boiling brine over the cucumbers, leaving about 1/2 inch headspace at the top of each jar.
  6. Secure lids tightly onto jars. Let cool completely.
  7. Store on a cool, dark shelf for at least 4 weeks (preferably longer!), before opening. Do not refrigerate until opened.
  8. Check the brine regularly. Discard if it becomes cloudy before opening.

Nutrition Information (Approximate per serving)

Sodium

583 g

Sugar

87g

Fat

2g

Carbs

16g

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