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Garlic Dill Pickles


  • 4 lbs cucumbers (5-6 in long)
  • ¼ c minced garlic
  • 2 jalapenos thinly sliced
  • ½ c fresh dill


Slice cucumbers into ½ in thick slices and put in a clean crock or non-corrosive container.  Add the garlic, jalapenos and dill.



  • 4 c white vinegar
  • ½ c sugar
  • 2 c water
  • 6 T Kosher salt
  • 5 T pickling spices
  • 2 T mustard seed
  • 2 T pepper corns



Combine the brine ingredients in a sauce pan and bring to a boil. Cool for several minutes and stir into the cucumber slices and mixture to combine.  Let cool at room temperature.  Cover with a lid and store in the refrigerator for one week before beginning to eat.

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