Killer Spicy Garlic Dill Pickles

why make this recipe

Killer Spicy Garlic Dill Pickles are a delicious way to add a zesty kick to your meals. These pickles bring heat and flavor, making them a perfect addition to sandwiches, burgers, or even just as a crunchy snack. Plus, making pickles at home is a fun project that lets you customize spice levels and flavors to your taste.

how to make Killer Spicy Garlic Dill Pickles

Ingredients :

6 pounds small pickling cucumbers (Kirby), about 12 to 15 cucumbers, not the big slicing kind
12 to 15 garlic cloves, fresh and peeled, a healthy dose of garlic
6 to 8 fresh dill heads or about 12 fresh dill sprigs
3 to 4 hot peppers (jalapeño, serrano or Fresno), use more if you like it mean
6 cups distilled white vinegar (5 percent acidity)
6 cups water
3/4 cup pickling salt (pickling or kosher salt)
2 tablespoons granulated sugar (optional, mellows the bite)
2 tablespoons yellow mustard seeds
1 tablespoon coriander seeds
1 tablespoon dill seeds
1 tablespoon black peppercorns
1 teaspoon crushed red pepper flakes
1 tablespoon celery seeds
2 bay leaves

Directions :

Wash and sterilize enough jars and lids to hold your cucumbers (about 12 to 15 Kirbys). For this, wash them in hot soapy water, boil jars for 10 minutes, and keep them warm in the pot. Keep lids in hot (not boiling) water until you are ready to use them.
Make the spice mix: Combine yellow mustard seeds, coriander seeds, dill seeds, black peppercorns, crushed red pepper flakes, celery seeds, and bay leaves. You can distribute these evenly among jars or tie them in a small cheesecloth or tea infuser.
Pack the jars: Trim and wash the cucumbers and pack them tightly, standing upright in hot jars (leave about 1/2 inch of headspace). Add the prepared garlic cloves, dill sprigs, and hot peppers (slice if you want more heat). Add the spice mix or the spice bag into each jar.
Make the brine: In a big pot, bring distilled white vinegar and water to a boil with pickling salt and granulated sugar (if using). Stir until salt and sugar dissolve, and let it simmer for 1 minute.
Pour the hot brine over the cucumbers to cover completely, keeping 1/2 inch headspace. Use a nonmetallic spatula or long spoon to release air bubbles and top off with more brine if needed.
Wipe the rims clean of jars, center the lids, and screw the bands on fingertip-tight. Don’t over-tighten.
Process in a boiling water bath: Place jars in a canner or large pot, cover with 1 to 2 inches of boiling water, and process for 10 minutes. Adjust time for altitude as per your local canning guidelines.
Remove the jars and let them cool on a towel undisturbed for 12 to 24 hours. You’ll hear pops as the lids seal. Check the seals; lids should be concave and shouldn’t flex if pressed.
Label and store your sealed pickles in a cool, dark place. Wait at least 2 weeks for the best flavor; they get even better after a month.
Tips and hacks: If you don’t want to can, just refrigerate jars after step 6. They’ll be decent in 48 hours, but keep refrigerated. Use more peppers or slice them for extra heat. Sealed jars last up to a year, but always taste first.

how to serve Killer Spicy Garlic Dill Pickles

These pickles are versatile! Add them to sandwiches, serve them alongside barbecue, or enjoy them straight from the jar as a tasty snack. They also make a great addition to cheese boards or salads, adding a spicy and tangy crunch.

how to store Killer Spicy Garlic Dill Pickles

Store sealed jars in a cool, dark place. After they are opened, keep the pickles in the refrigerator, and they should last for about a month. If you made refrigerator pickles (without canning), keep them in the fridge and enjoy them within a month.

tips to make Killer Spicy Garlic Dill Pickles

Ensure all jars and lids are thoroughly cleaned to avoid spoilage.
Customize the heat level by adding more hot peppers or slicing them for extra spice.
If you prefer a cleaner brine, use a tea infuser for the spice mix, so you can easily remove it after pickling.
Taste-test after a month; the flavors will deepen over time.

variation

Consider trying different types of cucumbers, like Persian or garden cucumbers, or experiment with other spices like turmeric or dill weed for a different flavor profile. You can even try adding some sweetness by including small pieces of sugar or switching up the types of vinegar.

FAQs

1. How long do Killer Spicy Garlic Dill Pickles last?
Sealed jars can last up to a year when stored in a cool, dark place. After opening, keep them refrigerated and consume within a month.

2. Can I make these pickles without canning?
Yes! After packing the jars and making the brine, simply refrigerate them. They will be tasty after about 48 hours.

3. What can I serve with Killer Spicy Garlic Dill Pickles?
These pickles are perfect with sandwiches, on cheese boards, or as a side with barbecued meats. You can also enjoy them straight from the jar!