Here’s a bold, crunchy Spicy Garlic Dill Pickles recipe with detailed, step-by-step directions 🌶🧄🥒
🥒 Spicy Garlic Dill Pickles (Refrigerator Style)
🛒 Ingredients (Makes 2 quart jars)
Vegetables
-
2 pounds small pickling cucumbers (Kirby or Persian)
-
6–8 cloves garlic, smashed
-
2–4 fresh dill sprigs (or 2 teaspoons dill seeds)
-
2–3 fresh red chilies, sliced
or 1–2 teaspoons red pepper flakes -
1 teaspoon whole black peppercorns
-
½ teaspoon mustard seeds (optional)
Brine
-
2 cups water
-
2 cups white vinegar (5% acidity)
-
2 tablespoons kosher salt (non-iodized)
-
1 tablespoon sugar (optional, balances heat)
🔪 Step 1: Prepare the Cucumbers
-
Wash cucumbers thoroughly.
-
Trim off 1/16 inch from the blossom end (this helps keep pickles crisp).
-
Leave whole or slice into spears or chips.
-
Soak in ice water for 30 minutes (optional but helps crunch).
🫙 Step 2: Prepare the Jars
-
Wash jars and lids with hot soapy water.
-
Rinse well and let air dry.
-
No need for full sterilization if refrigerating.
🌿 Step 3: Pack the Jars
In each jar:
-
Add garlic cloves.
-
Add dill sprigs.
-
Add chilies or pepper flakes.
-
Add peppercorns and mustard seeds.
-
Pack cucumbers tightly but without crushing.
🔥 Step 4: Make the Brine
-
In a saucepan, combine water, vinegar, salt, and sugar.
-
Bring to a gentle boil.
-
Stir until salt dissolves completely.
-
Remove from heat.
🥒 Step 5: Pour the Brine
-
Carefully pour hot brine over cucumbers.
-
Make sure cucumbers are fully submerged.
-
Leave about ½ inch headspace at the top.
-
Tap jar gently to release air bubbles.
-
Seal tightly with lids.
❄️ Step 6: Cool and Refrigerate
-
Let jars cool to room temperature.
-
Refrigerate for at least 48 hours before eating.
-
Best flavor develops after 5–7 days.
Shelf life (refrigerated): about 4 weeks.
🌶 Heat Level Guide
-
Mild: ½ teaspoon red pepper flakes
-
Medium: 1 teaspoon flakes or 1 sliced chili
-
Extra Hot: 2–3 fresh chilies + 1 teaspoon flakes
💡 Extra Crunch Tips
-
Add 1 grape leaf or ¼ teaspoon pickle crisp (calcium chloride).
-
Always use fresh, firm cucumbers.
-
Keep cucumbers fully submerged.
🫙 Want a Shelf-Stable (Canning) Version?
I can also provide:
-
Water-bath canning instructions
-
Fermented (probiotic) spicy dill pickles
-
Low-sodium version
-
Sweet-spicy “bread & butter” style