INGREDIENTS
- 6–8 small cucumbers (Kirby or pickling cucumbers), sliced or whole
- 4 cups water
- 2 cups white vinegar
- 2 tablespoons pickling salt (or kosher salt)
- 6–8 garlic cloves, peeled
- 2 tablespoons dill seeds (or 4–6 fresh dill sprigs)
- 1 tablespoon black peppercorns
- 1–2 teaspoons crushed red pepper flakes (adjust to taste)
- 2–3 small dried chilies or 1 sliced jalapeño (optional, for extra heat)
- Optional: 1/2 teaspoon mustard seeds
Instructions
- Sterilize jars: Wash 2–3 pint-sized jars and lids with hot soapy water. Rinse and place in boiling water for 10 minutes to sterilize. Let air dry.
- Prep cucumbers: Wash cucumbers well and slice into spears, chips, or leave whole if small.
- Make brine: In a saucepan, combine water, vinegar, and salt. Bring to a boil, then reduce heat and stir until salt dissolves. Remove from heat.
- Pack jars: In each jar, add 1–2 garlic cloves, some dill (seeds or sprigs), peppercorns, crushed red pepper flakes, and any optional spices.
- Add cucumbers: Pack cucumbers tightly into the jars, leaving about 1/2 inch at the top.
- Pour brine: Carefully pour the hot brine over cucumbers, covering them completely. Tap jars gently to release air bubbles.
- Seal: Wipe jar rims, apply lids, and screw bands until fingertip-tight.
- Refrigerate or process:
- For refrigerator pickles: Let cool, then refrigerate for at least 24–48 hours before eating (flavor improves after a few days).
- For shelf-stable: Process jars in a boiling water bath for 10 minutes. Let cool and store in a cool, dark place.
Enjoy your spicy garlic dill pickles with sandwiches, burgers, or straight from the jar!
Let me know if you’d like a quick version or a sugar-free twist!