Here’s a bold, crunchy Spicy Garlic Dill Pickles recipe — perfect for snackers, sandwich lovers, or anyone craving that classic tang with a serious kick of garlic and chili.
🥒 Spicy Garlic Dill Pickles (Refrigerator or Canning)
🧂 Ingredients
Makes about 4 pint jars
For the Brine:
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2 ½ cups water
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2 ½ cups white vinegar (5% acidity)
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3 tbsp pickling salt or kosher salt (non-iodized)
For Each Jar:
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3–4 small pickling cucumbers (Kirby or Persian), quartered lengthwise or sliced into chips
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3 cloves garlic, smashed
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1–2 fresh red chilies or ½ tsp crushed red pepper flakes
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1 tsp black peppercorns
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½ tsp mustard seeds
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1–2 sprigs fresh dill (or 1 tsp dried dill seed)
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Optional: ¼ tsp coriander seeds or celery seeds
🧄 Instructions
1. Prep Cucumbers
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Wash cucumbers thoroughly. Cut off the blossom ends (they contain enzymes that can soften pickles).
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Slice into desired shape: spears, chips, or halves.
2. Sterilize Jars (for longer shelf life or canning)
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Wash jars and lids in hot, soapy water. Rinse well.
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To sterilize: simmer jars in boiling water for 10 minutes, or run through dishwasher on hot cycle.
3. Make the Brine
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In a medium saucepan, combine water, vinegar, and salt.
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Bring to a boil, then reduce heat and simmer for 2–3 minutes until salt dissolves.
4. Pack the Jars
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Into each jar, add garlic, chilies or chili flakes, peppercorns, mustard seeds, dill, and optional spices.
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Pack cucumbers in tightly (but without crushing them).
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Pour hot brine over cucumbers, leaving about ½-inch headspace.
5. Seal and Chill (or Can)
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For refrigerator pickles:
Let jars cool slightly, seal with lids, and refrigerate for at least 48 hours (for best flavor, wait 5–7 days). Good for up to 2 months. -
For canning:
Wipe rims clean, seal with lids and bands. Process in boiling water bath for 10 minutes. Let cool fully, store in pantry for up to 1 year (refrigerate after opening).
🌶️ Tips
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Add extra garlic or sliced jalapeños if you love heat.
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Use grape leaves or black tea (1 small leaf/bag per jar) to keep pickles crisp (tannin content helps!).
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Always use non-reactive cookware and utensils (stainless steel, glass, or plastic).