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Sweet Garlic Dill Pickles THM-S

Cuisine American
Prep Time 10 minutes
Calories 5 kcal
Author Glenda Groff


  • 2 tablespoons dill seed, divided
  • 6 garlic cloves
  • 1/2 teaspoon THM Stevia
  • 1 teaspoon turmeric
  • 2 cups vinegar*
  • 3 cups water
  • 1 1/2 tablespoons salt
  • small whole 3-4 inch cucumbers or cucumber spears


  1. Wash cucumbers to remove spines. In each quart jar, place 2 teaspoons dill seed and 2 garlic cloves. Pack cucumber spears in jars. Heat Stevia, vinegar, water, and salt until Stevia and salt are dissolved. Pour brine over cucumbers in jars. Add lids and rings.

  2. Refrigerator Pickles: Allow jars of pickles to cool to room temperature. Store in refrigerator. I have kept these for a year in the fridge without spoiling. This is our favorite way for a very crunchy pickle.

  3. To Can: Place in a water-bath canner and bring to a boil. Remove immediately.

  4. *I use 1 cup white vinegar and 1 cup Apple Cider Vinegar.
  5. **If you are using whole cucumbers it may take more brine to fill a quart than if you are using spears. I fill each quart jar with dill seed and garlic, add the brine, making more as needed until all jars are filled. The Stevia amount may be adjust if you prefer sweeter pickles.