Killer Spicy Garlic Dill Pickles Recipe

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These killer spicy garlic dill pickles are a crunchy treat that pack a flavorful punch! With fresh dill, garlic, and a spicy kick, they’re perfect for any snack or sandwich!

Making these pickles is a fun project. I love preparing a big jar and keeping them in the fridge; they disappear quickly! Just remember to share… or not! 😉

Key Ingredients & Substitutions

Fresh Dill: Fresh dill is essential for flavor. If you can’t find it, you can use 1 tablespoon of dried dill for every fresh cup, but the taste will vary a bit.

Garlic: I love using extra garlic for that strong flavor. If you’re not a garlic fan, you can use roasted garlic for a milder taste. You can also skip it if you prefer.

Cider Vinegar: While white vinegar works great, apple cider vinegar adds a nice sweetness. Just be sure it has the same acidity level (5%).

Sugar: This balances the saltiness. If you’re cutting sugar, you can reduce it or use a sugar substitute, but keep in mind the flavor will change slightly.

Cucumbers: Kirby cucumbers are best because they stay crunchy. If unavailable, you can use any pickling cucumbers or even mini ones; just adjust the quantities accordingly.

How Do I Ensure My Pickles Stay Crunchy?

Keeping pickles crunchy is all about the preparation methods and freshness. Here are some tips:

  • Wash cucumbers thoroughly and cut off the blossom ends – this helps maintain their crunch.
  • Pack them tightly in jars. This helps avoid softening and ensures even brining.
  • Use fresh, high-quality cucumbers, preferably ones that are firm and unblemished.
  • Store them in the refrigerator immediately after sealing. This keeps their texture intact for longer.
  • Let them pickle for at least 48 hours, but the best taste and crunch develop after a week.

By following these simple tips, you can make killer spicy garlic dill pickles that will be a hit!

Killer Spicy Garlic Dill Pickles Recipe

Killer Spicy Garlic Dill Pickles

Ingredients You’ll Need:

For the Pickles:

  • 4 cups fresh dill sprigs (about 4 large bunches)
  • 8-10 cloves garlic, peeled and halved
  • 4 pounds pickling cucumbers (Kirby cucumbers preferred), washed and sliced into spears or chips
  • Optional: 4 fresh jalapeño peppers, sliced (for extra heat)

For the Brine:

  • 6 cups water
  • 3 cups white vinegar (5% acidity)
  • 1/4 cup kosher salt or pickling salt
  • 2 tablespoons sugar
  • 4 teaspoons red pepper flakes (adjust to taste for spice level)
  • 2 teaspoons black peppercorns
  • 2 teaspoons mustard seeds (optional)

How Much Time Will You Need?

This recipe takes about 30 minutes to prepare, plus a chilling time of at least 48 hours (but ideally 4-7 days) to let the flavors develop fully. So, while you can whip them up quickly, patience is key to enjoying the best taste!

Step-by-Step Instructions:

1. Prepare the Cucumbers:

Start by washing the cucumbers thoroughly under cold water. Cut off the blossom ends (the small end of the cucumber) because they can soften the pickles. Now, slice the cucumbers into your desired shape: either spears or chips.

2. Sterilize the Jars:

To keep your pickles safe and fresh, you need to sterilize your jars. Wash 4 to 5 quart-sized canning jars with hot soapy water. Then, you can either boil them in water for 10 minutes or run them through the dishwasher on a hot cycle.

3. Make the Brine:

In a large pot over medium heat, combine the water, vinegar, kosher salt, and sugar. Bring the mixture to a gentle boil, stirring occasionally until the salt and sugar dissolve completely. After that, remove the pot from heat and let the brine cool down to room temperature.

4. Pack the Jars:

In each jar, place 1 cup of fresh dill sprigs, 2 halves of garlic cloves, 1 teaspoon of red pepper flakes, 1/2 teaspoon of black peppercorns, and 1/2 teaspoon of mustard seeds (if using). If you like it spicy, add in a few slices of the fresh jalapeño peppers.

5. Add the Cucumbers:

Now, tightly pack your cucumber spears or chips into the jars over the spices and dill you just added. Make sure they fit snugly without smashing them.

6. Pour in the Brine:

Using a ladle or a measuring cup, pour the cooled brine over the cucumbers, making sure they’re completely submerged. Leave about 1/2 inch of space at the top of the jar to allow for expansion. Use a clean utensil to poke around the cucumbers to release any trapped air bubbles.

7. Seal the Jars:

Take clean lids and place them on top of the jars. Screw the bands on loosely—this will allow gases to escape during fermentation.

8. Refrigerate:

Place your jars in the refrigerator. Let the pickles sit for at least 48 hours before diving in. They taste best after 4-7 days as the flavors meld and intensify. The longer they sit, the spicier and more garlicky they get!

9. Enjoy:

These killer spicy garlic dill pickles can be savored as a standalone snack or served alongside your favorite sandwiches and burgers for a spicy kick. Store them in the fridge and consume within 3-4 weeks for the best flavor and crunch.

Happy pickling! Enjoy the zesty crunch!

Killer Spicy Garlic Dill Pickles Recipe

FAQ About Killer Spicy Garlic Dill Pickles

Can I Use Different Types of Cucumbers?

Absolutely! While Kirby cucumbers are preferred for their crunch and smaller seeds, you can use any pickling cucumbers or even mini cucumbers. Just adjust the quantity based on their size.

How Can I Adjust the Spice Level?

If you prefer less heat, simply reduce the amount of red pepper flakes or omit the jalapeños. For extra heat, try adding more red pepper flakes or even a dash of hot sauce to the brine.

How Should I Store My Pickles?

Store your pickles in the refrigerator at all times, ideally in airtight jars. They will stay fresh for up to 3-4 weeks. Just remember to always use clean utensils when serving to avoid contamination!

Can I Use This Recipe to Can My Pickles for Long-term Storage?

This recipe is designed for quick refrigerator pickles, not for shelf canning. For canning, you would need to follow a tested canning recipe to ensure food safety. These pickles are best enjoyed fresh! If you’re interested in canning, I’d recommend looking for a specific canning recipe for long-term storage.

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