Nana Recipe Wednesday–Garlic Pickles

by Sarah on October 19, 2011

The cucumbers I attempted to grow didn’t really go anywhere. I think maybe I planted them in too shady of a spot.  I maybe got 5. Not nearly enough to make pickles. I thought “oh well, maybe next year”. That is, until I went to the farmer’s market one day last month and I got the fever. The pickle fever.  I was blinded by the plethora of cucumbers at bargain basement, end-of-the-day prices.

Nana stored her canned goods in a sliding-door closet style pantry that was in the garage, just a step outside of the kitchen.  There was always lots of store-bought canned goods, like soup and homemade canned goods like chutney, jams and pickles.  I always loved going out there and just looking in the pantry, checking out all the different items, all lined up like jewels.

The recipe card is pretty vague.  It didn’t give a ratio for the vinegar and water solution, but after some internet research, it seems that most pickles are about a half-and-half ratio.  Nana, the directions on this recipe card aren’t your best work.

Pickles are just about the easiest things to make if you want to start canning. You don’t have to worry about pectins or gel-tests. Just don’t screw with the acid ratios and you should be fine.  And the flavor is a knock-out–once you have homemade pickles, you’ll never go back to those old store ones.  And these are good and garlicky.  Make sure your date eats one too.


Nana's Garlic Pickles


  • 3 cloves garlic, smashed with 1 Tbsp salt (per jar)
  • 1 spray fresh dill (per jar)
  • 1 tsp pickling spice (per jar)
  • boiling water
  • white vinegar
  • pickling cucumbers, whole, halved or quartered, depending on jar size


  • In a quart jar, add the garlic, dill, and pickling spice.
  • Pack the jar tightly with cucumbers.
  • Fill jar with a solution of half boiling water and half vinegar.
  • Seal jars while hot.

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