Description
Bold, crisp, and loaded with garlic and heat, this spicy dill pickle recipe is the ultimate upgrade for your burgers, boards, and snacks.
Ingredients
Main Ingredients:
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2 lbs pickling cucumbers (Kirby or mini cucumbers), washed and trimmed
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4 cups white distilled vinegar (5% acidity)
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4 cups water
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3 tbsp kosher salt (non-iodized)
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2 tbsp sugar (optional)
Flavor Additions (divided among jars):
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8 garlic cloves, smashed
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4 tsp crushed red pepper flakes
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2 tbsp mustard seeds
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2 tbsp black peppercorns
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1 bunch fresh dill (or 1 tbsp dried dill seeds per jar)
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4 bay leaves
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Optional: 1–2 sliced jalapeños or serranos for extra heat
Instructions
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Prep Cucumbers: Wash and trim blossom ends. Leave whole or slice as desired.
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Sterilize Jars: Simmer jars and lids for 10 mins. Dry on clean towels.
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Make Brine: In a saucepan, boil vinegar, water, salt, and sugar. Stir to dissolve.
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Pack Jars: Divide garlic, dill, spices, and optional chilies among jars. Pack cucumbers snugly.
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Add Brine: Pour hot brine over cucumbers, leaving ½-inch headspace. Tap jars to remove air bubbles.
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Seal & Store: Wipe rims, seal with lids. For fridge pickles, cool then refrigerate. For canning, process in boiling water bath for 10 minutes.
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Wait to Eat: Let flavors develop for at least 48 hours. Best after 1–2 weeks.
Notes
- Cut red pepper for milder pickles or boost with habaneros for heat lovers.
- Apple cider vinegar can be substituted for a fruity tang.
- Do not reuse brine for new batches, but it makes a great marinade or cocktail splash.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (1 medium pickle)
- Calories: 12 kcal
- Sugar: 1g
- Sodium: 790 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0g
- Carbohydrates: 2 g
- Fiber: 1g
- Protein: 0 g
- Cholesterol: 0 mg