Here’s how you can make your own Spicy Garlic Dill Pickles at home:
Spicy Garlic Dill Pickles Recipe
Ingredients:
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4-6 small cucumbers (about 1-2 inches thick; pickling cucumbers work best)
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4 cloves garlic, smashed
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2-3 sprigs fresh dill (or 1-2 tablespoons dried dill)
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1 small jalapeño, sliced (or 1 teaspoon red pepper flakes for more spice)
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2 cups distilled white vinegar (or apple cider vinegar for a milder flavor)
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1 cup water
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1 tablespoon salt (preferably kosher salt)
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1 tablespoon sugar (optional, for a touch of sweetness)
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1 teaspoon mustard seeds (optional, for extra flavor)
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1 teaspoon black peppercorns
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1 teaspoon coriander seeds (optional)
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1 teaspoon dill seeds (optional)
Instructions:
1. Prepare the Cucumbers:
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Wash the cucumbers thoroughly. If they’re large, cut them into halves or quarters lengthwise. If they’re small, you can leave them whole.
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For extra crispness, slice off the ends of the cucumbers, as they can sometimes be a bit tough.
2. Prepare the Jars:
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Sterilize your mason jars (or any glass jars with tight-fitting lids) by washing them in hot, soapy water or placing them in the dishwasher. You can also briefly boil the jars in water for a few minutes to ensure they are completely clean.
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For this recipe, you’ll need about 2 pint-sized jars or 1 quart-sized jar.
3. Make the Brine:
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In a medium saucepan, combine water, vinegar, salt, and sugar (if using). Stir to dissolve the sugar and salt.
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Bring the mixture to a boil over medium-high heat. Once it boils, reduce the heat and let it simmer for 2-3 minutes.
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Add the mustard seeds, peppercorns, coriander seeds, and dill seeds (if using). Stir to combine, then remove from heat and set aside to cool for a few minutes.
4. Pack the Jars:
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Place a few sprigs of fresh dill (or about 1-2 tablespoons dried dill) in the bottom of each jar.
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Add the smashed garlic cloves and sliced jalapeños (or red pepper flakes if you prefer a milder, more consistent heat).
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Pack the cucumbers tightly into the jars, arranging them vertically to fit them all in.
5. Pour the Brine:
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Carefully pour the warm brine into the jars, covering the cucumbers completely.
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Use a spoon to press the cucumbers down to ensure they are fully submerged in the brine. If necessary, add a little more water or vinegar to ensure everything is covered.
6. Seal and Refrigerate:
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Allow the jars to cool to room temperature.
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Once cooled, seal the jars tightly with lids and refrigerate.
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For the best flavor, let the pickles sit in the fridge for at least 48 hours before eating. They’ll continue to develop flavor over time, and they should be at their peak in about 1 week.
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The longer you let them sit, the stronger the flavor will be.
Tips:
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Spice Level: Adjust the amount of jalapeño or red pepper flakes to control how spicy you want the pickles. You can also add whole dried chilies for an extra kick.
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Cucumber Freshness: Pick fresh cucumbers from a farmer’s market or grocery store, as fresher cucumbers will yield crisper pickles. Older cucumbers might result in softer pickles.
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Flavor Variations: Feel free to experiment with other spices like turmeric, cumin seeds, or caraway seeds to create a unique flavor profile.
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Crispness: If you prefer super-crisp pickles, soak the cucumbers in ice water for about 30 minutes before packing them in the jars.
How to Serve Spicy Garlic Dill Pickles:
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Snacking: These pickles are perfect for snacking, especially when paired with cheese or crackers.
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Sandwiches: Add them to sandwiches, burgers, or wraps for an extra crunch and tang.
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Side Dish: Serve alongside grilled meats or BBQ for a flavorful, tangy contrast.
These Spicy Garlic Dill Pickles are a great addition to any meal, and they’re incredibly satisfying with that balance of heat, garlic, and tanginess. The longer they sit, the better they get, so make sure to stash a few jars in the fridge for later!
Would you be making these as a regular snack, or do you have a specific meal in mind to pair them with?