If you’re a fan of bold, zesty flavors that pack a punch, these Spicy Garlic Dill Pickles are a must-try. Perfectly crunchy with a balance of heat, tang, and garlicky goodness, these pickles are not only a great snack but also a flavorful addition to sandwiches, burgers, or charcuterie boards.
Made with fresh cucumbers, aromatic dill, fiery chili flakes, and pungent garlic, this homemade pickle recipe is easy to prepare and delivers a gourmet taste you’ll crave. Whether you’re preserving your garden bounty or simply want a spicy twist on a classic dill pickle, this recipe will not disappoint. Plus, you have the satisfaction of knowing exactly what’s in your jar—no additives, just wholesome ingredients and bold flavor.
Ingredients
• 6-8 small to medium-sized pickling cucumbers, washed and sliced into spears or rounds
• 6 cloves of fresh garlic, peeled and slightly crushed
• 4 cups water
• 2 cups white distilled vinegar
• 2 tablespoons pickling salt or kosher salt (do not use iodized salt)
• 2 teaspoons sugar (optional, for balance)
• 1 tablespoon red chili flakes (adjust to taste)
• 1 tablespoon black peppercorns
• 1 tablespoon mustard seeds
• 6-8 sprigs of fresh dill (or 2 teaspoons dried dill seed per jar)
• 1 teaspoon coriander seeds (optional, for added depth)
• 2-3 bay leaves
• 2-3 dried whole chili peppers (optional, for extra heat)
• Sterilized glass jars with tight lids
Instructions
- Start by thoroughly cleaning and sterilizing your jars and lids by boiling them in water for 10 minutes. Let them dry on a clean towel.
- Wash the cucumbers and slice them into spears, rounds, or halves, depending on your preference. Make sure they are uniform for even pickling.
- In a medium saucepan, combine water, vinegar, salt, and sugar (if using). Bring to a boil, then reduce the heat and simmer for about 5 minutes until the salt and sugar are fully dissolved.
- While the brine is heating, divide the garlic cloves, dill sprigs, red chili flakes, black peppercorns, mustard seeds, coriander seeds, bay leaves, and dried chili peppers evenly among the sterilized jars.
- Pack the cucumber slices tightly into the jars, leaving about ½ inch of headspace at the top. Don’t pack too tightly to avoid crushing the cucumbers.
- Carefully pour the hot brine over the cucumbers, making sure all ingredients are submerged and leaving a small amount of headspace.
- Gently tap the jars on a counter or use a non-metal utensil to release any air bubbles trapped inside. Adjust the contents if needed.
- Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal. Place the lids on and screw the bands until fingertip-tight.
- For longer storage, process the jars in a boiling water bath for 10 minutes. If you’re making refrigerator pickles, skip this step and let the jars cool to room temperature before storing in the fridge.
- Allow the pickles to sit for at least 48 hours before eating to let the flavors develop. For best results, wait 1 to 2 weeks.
- Once opened, store pickles in the refrigerator and consume within 2-3 months for optimal flavor and crunch.
These Spicy Garlic Dill Pickles strike the perfect balance between tangy, garlicky, and fiery flavors. With just the right amount of heat, they can elevate any dish they accompany or be enjoyed straight out of the jar.
Whether you’re a first-time pickle maker or a seasoned canner, this recipe offers foolproof results and irresistible taste. Making your own pickles also allows you to adjust the spice level and ingredients to your personal taste, ensuring each jar is uniquely yours. Dive into the world of homemade pickling with this spicy twist on a classic favorite, and enjoy the crisp, bold flavors that store-bought pickles simply can’t match.