If you love pickles with a kick, then this Killer Spicy Garlic Dill Pickle Recipe is for you! These crunchy cucumbers are packed with flavor from garlic, dill, and a good spicy punch.
Making these pickles is a fun way to spice up your snack game! I can’t wait for you to try them; they add a zesty zing to sandwiches and burgers—perfect for any gathering or just munching on at home!
Key Ingredients & Substitutions
Cucumbers: Kirby or pickling cucumbers are best for crunch. If they’re not available, you can use English cucumbers, but they may be softer. Just make sure they’re firm and fresh.
Vinegar: White vinegar is standard, but you could experiment with apple cider vinegar for a hint of sweetness. Just aim for a similar acidity level of 5% for safe pickling.
Salt: Kosher salt is ideal, but you can use sea salt too. Avoid table salt, as it can contain additives that affect the brine.
Garlic: Fresh garlic is key to flavor. If you’re short on time, use garlic powder in a pinch, but the taste won’t be as pronounced.
Spices: For red pepper flakes, increase the amount for more heat! You can also try whole black peppercorns or substitute with crushed black pepper if you prefer.
How Can I Make Sure My Pickles Stay Crunchy?
Keeping pickles crisp can be tricky, but there are a few techniques you can use. Start with the freshest cucumbers you can find—this makes a huge difference. Here’s what to do:
- Soak cucumbers in ice water for a couple of hours prior to pickling to help them stay crisp.
- Avoid cucumbers that are overly mature or have a lot of seeds, as they tend to be softer.
- Adding a little calcium chloride (like Pickle Crisp) to your brine can help keep them crunchy.
Follow these steps and you should have a delicious batch of Killer Spicy Garlic Dill Pickles with great crunch! Happy pickling!
Killer Spicy Garlic Dill Pickles
Ingredients You’ll Need:
For the Pickles:
- 6 large fresh cucumbers (Kirby cucumbers or pickling cucumbers)
- 4 cups water
- 2 cups white vinegar (5% acidity)
- 3 tablespoons kosher salt or pickling salt
- 8 large garlic cloves, peeled and smashed
- 1 tablespoon red pepper flakes (adjust to taste for spiciness)
- 2 tablespoons dill seeds or 4-5 fresh dill heads
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds (optional for extra depth)
- 1 bunch fresh dill, roughly chopped for garnish or additional inside jars
- Optional: 1-2 fresh hot chili peppers sliced (like jalapeño or serrano) for extra heat
How Much Time Will You Need?
This recipe requires about 20 minutes of prep time. After that, you’ll need to let the pickles refrigerate for at least 48 hours to develop flavor, but waiting a week will give them the best taste!
Step-by-Step Instructions:
1. Prepare the Cucumbers:
Start by washing the cucumbers thoroughly under cold water. Slice them into spears (lengthwise) or rounds (crosswise), depending on how you like to enjoy them.
2. Make the Brine:
In a large saucepan, combine the water, white vinegar, and kosher salt. Place the saucepan on the stove and bring the mixture to a boil, stirring until the salt is fully dissolved. Afterward, remove it from the heat and let it cool to room temperature.
3. Prepare the Jars:
While the brine cools, prepare your glass jars. Make sure they are clean and sterilized (you can do this by boiling them or running them through the dishwasher). This step helps keep your pickles safe and tasty!
4. Layer the Flavors:
At the bottom of each jar, place 2-3 smashed garlic cloves, a teaspoon of dill seeds (or a few fresh dill sprigs), black peppercorns, mustard seeds if you’re using them, red pepper flakes, and the optional sliced chili peppers for extra heat.
5. Pack in the Cucumbers:
Next, tightly pack the cucumber slices into each jar, either vertically or horizontally. This ensures they soak up all the delicious brine!
6. Top with Garlic and Dill:
Add any remaining garlic cloves and some fresh dill sprigs on top of the cucumbers to add even more flavor and aroma.
7. Add the Brine:
Now, carefully pour the cooled brine over the cucumbers in the jars, fully covering them. Leave about a half-inch of space at the top for expansion.
8. Seal the Jars:
Cap the jars tightly with their lids to keep the brine sealed in. This will help all the flavors meld together!
9. Let the Flavors Develop:
Place the jars in the refrigerator and let them sit for at least 48 hours. For best results, let them sit for about a week to develop full flavor.
10. Store and Enjoy:
Your Killer Spicy Garlic Dill Pickles can be stored in the fridge. They should be consumed within 3-4 weeks while remaining crunchy and flavorful. Enjoy them as snacks or on your favorite sandwiches!
Happy pickling!
Can I Use Different Types of Cucumbers?
Absolutely! While Kirby cucumbers or pickling cucumbers are ideal for their crunch, you can use English cucumbers if those are what you have on hand. Just ensure they’re fresh and firm to achieve the best texture!
What If I Don’t Like Spicy Pickles?
No problem! You can simply omit the red pepper flakes and sliced hot chili peppers from the recipe. If you still want some flavor, consider adding extra garlic or dill instead!
How Should I Store Leftover Pickles?
Store leftovers in the refrigerator in their sealed jars. They should last for 3-4 weeks. Always keep them chilled to ensure freshness and crunchiness!
Can I Make These Pickles in Advance?
Yes, these pickles are great for making ahead of time! They require a minimum of 48 hours to brine, but for deeper flavor, let them sit for about a week before enjoying. This makes them perfect for prepping for gatherings or personal snacking!
