Fresh garlic, homemade pickling spice, and chili peppers give these easy, traditional homemade dill pickles a seriously delicious, spicy kick.
Easy Homemade Spicy Pickle Recipe
Every summer I make plans to can a few jars of spicy garlic pickles to match the taste of a jar I picked up at one our farmers markets that left me slack jawed and puckered. Because as a self-professed pickle-head, I always want more.
Those farmers market pickles were spicy. And dilly. And totally amazing. I mean, if you’re going to do it, do it big. I’m a self-professed pickle loving queen, as evidenced by my recipes for spiralized refrigerator quick dill pickles and my zesty bread and butter pickles. I love them all, don’t make me choose.
This spicy pickle recipe matches everything I crave about a spicy pickle: Garlic, dill, and a little bit of heat with a whole lot of crunch. It’s based on a recipe I heard about on NPR’s All Things Considered Lost Recipe series. The listener wanted to recreate her aunt Minnie’s secret pickle recipe, but only had a few details to go by. To reverse engineer the recipe, NPR turned to no other than the doyenne of canning on the www, Marisa of Food In Jars, who supplied some very helpful intel for pickling pickles, and the base for this homemade dill pickle recipe.
What’s in These Homemade Dill Pickles?
With garlic and Thai chili peppers added to the brine, these dill pickles have a spicy kick. And they’re exceptionally flexible to fit your taste. Can them so they last for months or make them refrigerator pickles to eat quicker. Feel free to leave the chili peppers out if heat isn’t your thing. If your cucumbers are bigger, cut them down to fit. Or, if you really love the vampireness of garlic, toss more in, or leave it out.
I use half cider vinegar and half white vinegar in my brine because white vinegar gives these pickles more pucker.
Ingredients for the spicy pickles:
- Pickling cucumbers
- Apple cider vinegar
- White vinegar
- Pickling salt
- Dried dill weed (not fresh)
- Thai red peppers, or other spicy chili such as habanero
- Garlic cloves
- Homemade pickling spice (ingredients listed below)
What Type of Cucumbers Are Best for Pickling
Choose firm, green cucumbers that don’t have a lot of blemishes or discoloration.
For quick pickles or refrigerator pickles, like in my refrigerator pickles recipe here, choose a thin-skin cucumbers that absorbs the vinegar solution easily. Regular garden cucumbers, Persian cucumbers, or seedless English cucumbers work well.
For canning cucumbers, choose a sturdier cucumber with thicker skin like kirby pickles that will hold their snap after brining in the vinegar solution.
Which Vinegar is Best for Dill Pickles
There are so many different types of vinegars out there, and while I love apple cider and rice wine vinegars for certain types of pickles, when it comes to dill pickles, distilled white vinegar is your pal. It’s a more mild smelling and flavored vinegar, has an ideal level of acidity, and since it’s clear, it won’t turn your pickles a funky color.
I use half cider vinegar and half white vinegar for a delicious tangy pucker.
Plus, there’s a good chance you already have this vinegar hanging around your kitchen (it’s a workhorse – great for baking when you’re in a pinch and don’t have any buttermilk, great in ranch dressing, and it’s an excellent multipurpose cleaner)!
How to Make Homemade Pickles Crisp
Small, firm cucumbers (kirby or “pickling cucumbers”) are key, and you want to can them as quickly after you buy them as possible. These young cucumbers have fewer seeds and contain less water, so their flesh is already nice and firm.
I haven’t experimented with this, but I’ve read you can soak your cucumbers in an ice bath for 20-30 minutes or up to overnight, before canning, to also help the cukes retain their crispness. If you’ve tried this before, definitely let me know!
How to Make Homemade Pickling Spice
This recipe starts with the homemade pickling spice mixture suggested by Marisa in the NPR segment, with some slight alterations. I cut down on the amount of allspice and I left out the red pepper flakes since I knew I was going to be adding whole, split Thai chiles for heat.
Ingredients for the pickling spice blend:
- Black peppercorns
- Mustard seeds
- Coriander seeds
- Dill seed
- Allspice berries
- Crushed red pepper flakes (if not using fresh chiles)
- Bay leaves
How to Make Dill Pickles
First, prep the pickling jars. Wide mouth mason jars that are easy to stuff are essential for canning pickles. If canning, sterilize the jars and lids by running them through the dishwasher or boiling in an extra large pot of water for 2 minutes per jar. If you’re not canning the pickles, simply wash and rinse the jars and lids in hot water.
Prep the cucumbers and trim the ends before pickling. To avoid limp pickles, always rinse the cucumbers well and trim the bloom end of the cucumber to prevent spoilage. Half of the time I wasn’t sure which was which so I just trimmed both. I like safer than sorry. Leave the cucumbers whole or slice the cucumbers into spears or coins with the skin on.
Pack the Pickles
Start stuffing and packing the jars. To each jar, add a few tablespoons of the pickling spice, 2 or 3 fronds and stalks of dried dill weed, 2 or 3 Thai red peppers, and a few whole garlic cloves. Then, pack the cucumbers (whole or sliced) into the jars so they are tight but aren’t damaged in the process.
PICKLE PACKING TIP: To easily pack the jars and keep the cucumbers from tipping over as you do, tilt the wide mouth canning jars at an angle on tongs. Then, pack the jars in layers of cucumbers and dill. Stuff away, pickler!
Add the brine. Next, bring the vinegars, water, and salt to a simmer in a large stock pot. Pour the brine over the cucumbers in the jars, leaving about ½ inch headspace.
Tap to release air bubbles. Tap the jars on the counter to release any air bubbles between the brine and pickles then top with the lids and screw tight.
How to Can Pickles
- Fill a canning pot with water and bring to a boil. Allow enough room so that when the bottles are added the water doesn’t overflow.
- Wipe the rims of the jars and use tongs to place the sterilized lids and rings on top of the jars.
- Process in a canner water bath for 10 minutes.
- Remove the jars from the pot to the counter topped with a dish towel to cool.
- Make sure the lids pop down to show they are sealed. Refrigerate the jars of pickles that don’t pop and eat as refrigerator pickles.
How Long Does it Take to Turn a Cucumber to a Pickle?
At what point does a cucumber become a pickle? Patience is a virtue, my friends. I let these babies sit for about 10 days before I eat them (though you can try them in u). Oh man. They are really, really good. My mom likes to let hers sit for 3 months. I’m not sure how she can hold out that long, but like most things, they do get better with age.
Can I Make These as Refrigerator Pickles?
Yes you can! For refrigerator pickles, skip the hot water bath and place the jars directly into the fridge instead. They won’t last as long and won’t be shelf-stable, but will last in the fridge for 1-2 months.
How Long Are Homemade Canned Dill Pickles Good For?
Store these in a dry cool place and they’ll just get better even better over time. They can be stored for up to 1 year. Just don’t forget to refrigerate any jar you open!
What to Serve With Dill Pickles
- Pulled Pork Sandwiches With Crunchy Slaw
- The Best Garlic Burgers EVER
- Bacon Cheeseburger With Caramelized Onions
- How To Make A Healthy-Ish Fried Fish Sandwich
- How To Build A Better Sandwich
If you make this recipe, please let me know! Leave a star rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Homemade Spicy Garlic Dill Pickles Recipe
For the Homemade Pickling Spice
- 2 tablespoons black peppercorns
- 2 tablespoons mustard seeds
- 2 tablespoons coriander seeds
- 2 tablespoons dill seed
- 1 tablespoon allspice berries
- 1 teaspoon crushed red pepper flakes
- 10-12 bay leaves , crumbled
For the Spicy Garlic Dill Pickles
- 10-12 pounds pickling cucumbers , scrubbed clean and kept whole or sliced
- 2 cups apple cider vinegar
- 2 cups white vinegar
- 4 cups water
- 5 tablespoons pickling salt
- Homemade pickling spice (recipe above) , 2-3 tablespoons per jar
- Dried dill weed from a 2-ounce package , 2-3 fronds and stalks per jar
- 10-18 small Thai red peppers , split down the middle but not separated, leaving seeds intact (2-3 per jar)
- 20-30 whole garlic cloves , peeled and lightly smashed (4-5 per jar)
For the Homemade Pickling Spice
- Add all of the ingredients to a small bowl and stir to mix.
For the Spicy Killer Garlic Dill Pickles
- Prepare your jars and lids for canning. I run my jars through the dishwasher to sterilize and remove them while still warm. Add the lids to a small pot of simmering boiled water to pull from for the canning process.
- In a large stock pot to avoid contaminationbring the vinegars, water and salt to a simmer.
- To each sterilized jar add: 2-3 tablespoons of pickling spice, 2-3 fronds and stalks of dried dill weed, 2-3 Thai red peppers depending on your preference and 4-5 whole garlic cloves to each jar. Pack the whole or sliced cucumbers into the jars so they are tight but aren't damaged in the process. The cucumbers should sit below the neck of the jar. Trim the cucumbers if they're poking up too high.
- Pour the brine into the jars leaving ½ inch headspace, just covering the cucumbers.
- Wipe the rims of the jars and use tongs to place the lids and rings (that have been sterilized in simmering water) on top of the jars. To avoid contamination, do not touch the lids where they sit on the jars with your fingers.
- Process in a canner water bath of boiling water for 10 minutes. Remove the jars from the pot and allow them to cool on a dishtowel on the counter. As the jars cool you will hear them pop as they seal. Sealed jars should feel solid when tapped and be concave in shape.
- Store in a dry cool place. Pickles will be ready to try in about 7-10 days but get even better over time. They can be stored for up to 1 year.
- To make these as refrigerator pickles, skip the hot water bath and place the jars directly into the fridge instead where they will last for 1-2 months.
- Did you know in Eastern European cuisine, vinegar and bay leaves are not traditionally used in pickling recipes? Reader DML kindly wrote us to let us know and I was so surprised! All my life I've always thought you couldn't make pickles without vinegar. But you can, and the natural fermentation process is called "lacto-fermentation." The more you know!
More Pickle Recipes to Try
- Zesty Bread and Butter Pickles
- Sweet and Sour Asian Pickled Cucumbers
- Pickled Green Beans (Dilly Beans)
- Pickled Beets
- Spiralized Refrigerator Quick Dill Pickles
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My mom grew up eating her mother’s homemade dill pickles. I ate Mom’s spicy garlic dill pickles, and, now, I make my own, making sure I can keep her supplied. My aunt, uncle, Dad, and Mom used to go out into the fields and pick the smallest cucumbers they could find. Most would wind up as one bite pickles. To maintain crispness, we always dug up horseradish root (grown in the backyard) peeled and cut into 1/2 inch pieces. A piece is placed at the bottom and top of the jar. We, also, use fresh dill blooms and fronds. I remember the kitchen table covered with newspapers, the kitchen smelling of vinegar and dill, and the processed quarts of pickles waiting to be stored for the year. Mom always checked the jars to see if the brine was fizzy a couple of weeks later. This was her sign to start eating them, it was just the right amount of effervescence with freshly pickled cucumbers. Must. Check. My. Jars.
Thanks for the recipes. Really enjoying your blog.
So glad these worked for you and you enjoyed! Your mom was a smart pickler :)
I made these as refrigerator pickles because I prefer the crunch. No boiling at all. I’ve made dozens of batches of pickles with different recipes with varying, mostly disappointing, results. This one right here is my forever recipe. Big flavors of garlic and spice. No sugar because people who eat sweet pickles are probably sociopaths. This recipe right here is the ONE.
Going to try this today. Really looking forward to it. Going to use fresh dill and will increase the brine a bit so I don’t have to make a second batch. Pickling red onions and canning my own salsa. All will be Christmas gifts this year. Did a lot of searching for recipes and this looked like the most promising!
I just got done making these pickles and I will at least double the Brian next time because I had to stop and make more. They look good. So I guess I’ll find out.
The absolute best spicy dill pickles ever!!!
Can’t wait to try them. Recipe was recommended by my son and his buddies who work and cook on the road.
Haley @ Cheap Recipe Blog
I made these one year ago, and just opened my last jar. They are just absolutely the best, sourest, spiciest dill pickles I’ve ever had. I am gathering ingredients and checking out the recipe to make them again in a few days. Thanks for such a great recipe!
Exactly how spicy is the finished product? How does it compare to something like Dave’s Spicy Pickles or Wickles Pickles you can buy at the grocery store? I like the flavor of spicy foods, but in a stupid twist of fate I don’t have a huge tolerance for spice…and scoville rating of Thai chilis and habaneros has me a little hesitant to use them!
Love the spice and garlic kick in these, they look awesome!
This looks like a great recipe. I’ve used a very similar combination, to very good effect. And, yes, soaking in an ice bath for 20-30 minutes (longer if you wish) will make the pickles crunchier.
Hy Heidi. Thanks for sharing your recipes.
Your recipe is very similar to my German grandma. The difference is that she left the cucumbers in very cold water (with cubes of ice) with a blue stone (copper sulfate). this stone came from Germany with her and I never saw it to sell. In southern Brazil, it was very common. There was even another name: VerdeRama. this stone, according to my grandmother, is what makes the color of the cucumber as green as if it were fresh. This does not let the cucumber decolorize. I’ve never seen pickled cucumber so green as my grandmother’s recepi.
Why do you use dry dill?
Dried dill has more concentrated flavor than fresh so you use less. It also works best for shelf stable canning. If you’re making these as refrigerator pickles, you can use fresh dill if you like.
If I can these pickles will they loose their crispness ?
Thanks for sharing! How long does it keep after opening?
They’ll stay good for at least a month.
This is a wonderful recipe but the processing section will make for soft pickles. I did a search on the internet last summer on how to can for crisp pickles and found several sites.
Most all say to never use alum as it is no longer approved for pickles and never worked anyway.
The new method is to use 1/8th teaspoon of “Pickle Fresh”, by Ball, per quart. Then when processing place the jars in canner with very hot water, 120 to 140, and quickly bring to 180 and not over 186 degrees. Cook for 25 minutes carefully watching the temperature. I used an accurate thermometer and kept the water at 183, after two months I opened a jar and they were the best ever and extremely crisp.
To see for your self search the Net and look for canning crisp pickles. I will never boil them again.
I hope this helps as it sure worked for me. When my wife was alive she used Alun and boiled the devil out of them and they were always soggy and awful.
Hi Jenn, thanks for the in-depth info. I haven’t had a problem with them going soft but your info is very helpful.
I would like to try this recipe with okra also. I love garlic so I bet it would be really good.
I bet they would Emily! Give it a try!
Thanks for sharing! You had me at Thai Dragon! My absolute favorite chili to can, cook, and smoke with! I have not tried this recipe yet but intend to. I do a lot of “Clausen” type refrigerator pickles. The vinegar to water ratio is about 3x more vinegar than I normally use but I am gonna give it a go!
Ashley @ Foodie Crush
Enjoy! Thanks Shawn
I discovered this recipe a few years ago and tried it on a whim when my garden overloaded me with cucumbers that summer. They turned out so amazing that now, 3 years later, a lot of my friends and family members always ask if I’m bringing “The Pickles” to BBQs and get togethers! I’ve shared this recipe (and the delicious pickles) with so many co-workers, friends and love hearing how great they turned out for them too! So delicious!
These came out so amazing! I had a couple of changes, I used crushed allspice (I couldn’t find whole), so I just used a little less than half a tablespoon of crushed. I also didn’t have dill seed, so I just used some dry dill in the spice mixture. I used fresh dill to put in the jars and I couldn’t imagine it another way. I also used fine, pure, sea salt, not pickling salt specifically.
I will definitely be making these again! Awesome recipe, thanks!!
I’ve been experimenting for the past few years and thought I new how to master a crunchy garlicky spicy dill but these have my previous beat! Made one batch and doing the second tomorrow! I do however do a soak in alum before hand for the extra crunchiness. The only modification I made.
Ashley @ Foodie Crush
Thank you so much for saying that! I am very glad you love them. Thanks for sharing your modification.
These are the BEST pickles I have ever madeSeason 3 and every year I make them just a little more” killer”
I’m looking for good recipe for Dill Pickles – – – – And especially the best Hot Pepper to use.
Ashley @ Foodie Crush
Do you have any Keto recipes for canning?
Sorry, nothing keto here.
What size jars do you use for this recipe? Thanks
I use quart jars but you could use pint too, you’ll just have to use more.
Mrs Wages is a good source for pickling cukes
Processing time is not correct. Should be processed for 15 minutes at 1000 feet altitude or less.
Thanks for the note, processing does depend on altitude and I’m not at sea level.
When making my pickles I clean and slice them then put them in a big cake pan and with canning salt and ice them down for a couple hours it helps to keep them crispy. Going to make these with my next batch of cucumbers thanks for posting it
Thanks for the tip Cindy.
Is it possible or desirable to ferment the cucumbers in this terrific recipe by adding a tablespoon of concentrated liquid whey to the brine, then leaving the unrefrigerated jars sealed with airlock lids on a counter for a week or so?
I have no idea about this one Dennis…
Third time using this recipe. Each time, these pickles have gotten rave reviews from friends. You simply can’t buy pickles like these in stores. They do make great peace offerings and bribes.
I put one small habanero pepper in each jar. Plenty of heat, there. Extra garlic doesn’t hurt, either.
So glad you loved them and shared them too!
They will be safe to eat forever. They might lose texture a bit after a year or so, but they will still be safe to eat indefinitely.
I was wondering how long these are good for from once you finish the recipe? (shelf life). Thanks!
Megan, I’ve had them in storage for up to 3 years and they were still good.
Mary Lynn Truelove
This is seriously THE BEST pickle recipe there is. Once I started sharing these with my friends and family, I can’t keep them on my shelves! I don’t sell them, but love gifting them to those who really enjoy them…and that has been everyone I know so far!! I mix it up a bit and use habanero peppers as well abs the Thai chilis and it is to die for. Thank you for making me the most popular lady in the neighborhood!!
SO glad you love them and your friends do too Mary Lynn!
I always figure a pints a pound the world around. So two pounds of cucumbers will make a qt. of pickles. And the brine is a cup of vinegar and a cup of water with pickling/canning salt. I have been making garlic dills for maybe 40 years and I have so many of them canned already (44 quarts) My family love them. But I want to make some spicy/hot ones. I have never seen Thai peppers I have crushed red pepper flakes and pickling spices. I was wondering about Jalapeno and about the processing time if I do use peppers.
Oops should have said a cup of vinegar and a cup of water usually do one quart of pickles.
Just wanted to say that the one cup water and one cup vinegar usually fill one qt. of garlic dill for me.
I made something similar years ago but lost the recipe. I will be using your recipe!
What’s the difference with the two vinegars? Can you use all the same kind?
The difference between apple cider vinegar and white vinegar is the flavor. Combining the too makes for a much better flavor in this recipe than just one type would. Sure, you could use all of one type of vinegar and still be safe however it would not taste the same
I agree Kathryn, using both vinegars makes it more balanced.
I’m using your recipe to make mixed vegetable pickles. Doubled the brine for 8 quarts, came out just fine. Will let you know what we think, Heidi. Thank you.
The important thing for folks to keep in mind is the cleanliness of your equipment, your work area, your supplies, and you. Of equal importance is the proportion of 5% acid vinegars, water, and salt in this case.
Other than that? Add things. Leave things out. Stop fussing. What kind of chili peppers you use doesn’t matter. Nor do the flavorings, nor the cut of the vegetables. Cleanliness and brine proportions are what are vital.
You’ve nailed this NancyAnn!
To make 6 quart jars:
Use 6 lbs of pickling cucumbers
Double the recipe for the pickling spices to have enough for 6 jars.
For the brine use 6 cups water, 3 cups white vinegar, 3 cups apple cider vinegar, and 7 1/2 Tablespoons canning salt because the brine recipe only makes enough to fill 4 quart quarts full of cucumbers. So this is 1.5 times the brine recipe to fill 6 jars. The proportions are the same. I’m not changing the recipe.
Excellent recipe. The math is just off a bit. Like you said, it’s not your specialty!
Thanks so much for the recipe. It tasted lovely going into the jars. Can’t wait until they are ready to be opened.
Ha! Thank you for clarifying Kathryn!
I love how they are still green after processing. Ball makes an ingredient called “pickle crisp”. Has anyone ever tried that? It’s supposed to keep the pickles crisp after processing. I bought some, it’s not really expensive, $2.00 I think.
I have canned peppers for many years and I have always used this rule of thumb for crispness – let your brine cool to room temp and give your finished product a 10 minute water bath. I prefer this method over adding additional ingredients or preservatives
I will try your processing method next time. The recipe is awesome. I just over processed them and they didn’t turn out crispy. Still edible though.
Gah! I’ve done the same thing Dawn! Glad they’re still good though.
Making these this coming Wednesday. They sound amazing !!! Recipe looks easy to follow, since I shadowed a friend last weekend. My question is, when putting the jars in the water bath for 10 minutes, as it states, is the water boiling or so you bring it to a boil, turn it off and then put them in ?
Hey there. I am growing cucumbers, and I am looking forward to trying your recipe. Can the brine be made ahead of time and kept in the refrigerator? I’m asking because I would like to make pickles as my cucumbers grow. They aren’t coming on at the same time thank you!
Okay! I made these! OMG my mouth is still watering! Made true to recipe except as some have mentioned, dried my own home grown Dill. Only made 4 quart jars and they were gobbled up! They do get spicier as time goes on (and it was NOT much time lol) but the spicier the better I SAY! I’m going to make a boat load today and bring them to a 4th of July party and serve them at a BBQ later in July. I just hate to see them go so fast. Worth the effort and THANKS for the recipe! Do as Heidi says and don’t overthink this. I eyeballed my spice mix to start (cuz you lost me on the cucumber math…) and they turned out perfect! XOXO
Hello i was looking for dill recipes. I really don’t like like the allspice berries. Have you made them without?
That was my problem too I made so many pickles and was so excited and the allspice completely ruined it. So much hard work and I couldn’t bare the flavor. Next time I am skipping the allspice berries that was gross.
Sorry you didn’t like the allspice, sounds like it isn’t your kind of spice.
You had me at, “I suck at math.” Me too! But I love to cook and I love the way you write and I hope I have fun making your recipe. Who cares if your liquid portions are off, the joy is in the epicurean ad-lib! Thank you for creating this fantastic site and two green thumbs up on your photography.
Please excuse me just for a moment whilst I dole out a gentle reminder to the “naysayers”….
As per Heidi’s disclosure, plainly written above, she states,
“I suck at math.
So when figuring out exactly how many cucumbers are in a bushel to share for this crazy good dill pickle recipe…well guys…you’re just going to have to join me and go with the flow on this one. Even though I did indeed get out my pencil, my calculator and conferred deeply with Google, my calculations may not be exact science.
But, then, except for baking, when ever IS cooking a science?”
sooooo….figure it out, people! Get off your high horses!
And Heidi, thank you…for putting your words and your AMAZING yummy pickle recipe out here for us to enjoy!
Thank you Sugar :)
Thank you for this article Heidi! I love the idea of making spicy pickles – it feels like these would really have a bite with the spiciness of the garlic as well as the peppers. I am super curious to see how these taste once they reach the end of their fermentation / pickling. Thank you for sharing this! I’m excited to try this at home.
Could you use another type pepper like Cayenne maybe?
Yes, I’d try habenero or another full bodied pepper if you like.
So first attempt was slightly successful. The pickles are great but now I need to tweak a few things. I can’t find thia chili peppers so I substituted them with habenero peppers. Then I used crushed dill weed instead of fronds and it seems like I used to much. Then I need to add a lot more garlic.
People have commented on the liquid proportions being off, but I can’t seem to find any suggestions for the correct amounts. Anyone help here? Attempting to make about 2.5 quarts worth to try first before committing to the huge amounts in the recipe. Thanks!
To make 2.5 quarts the amounts will be enough. They were enough to make 5 quarts for me.
It’s really going to depend on how tightly you pack your pickles Ryan.
I love pickles.Thanks for sharing such a mouth watering pickle recipe.
This was my first attempt at pickles and I made 6 qts. of these Tuesday night so I have a few days left before I try them. I did have a few habanero’s so 2 quarts got 1 each, the rest I put no peppers in. I can’t wait to try them! Thank you so much for sharing the recipe!
We had high hopes but the allspice was overpowering for our taste. Perhaps another jar will prove differently.
Debra, you can always leave it out the next round of canning.
I just took these pickles to a dinner party and the entire jar was empty in 5 minutes! Tomorrow another big batch as it was a crowd favorite! I have had three calls asking how to make them as their husbands kept talking about them.
Thank you so much for sharing this Leigh Ann! I just pulled out one last jar from 2 years ago and they were puckery good.
To I guess I didn’t quite read all of the directions because I was in such a hurry to make these. Long story short, I I put two tbsp of pickling spice per pint instead of per quart and now the pickles taste overpoweringly of allspice. Do you know of anything I can do at this point to save them or do I have to start over? By the way, I did make the last few cans correctly and they are amazing.
So* I guess
I followed your recipe this afternoon and the pickles look amazing! The aroma was so fragrant, so fresh! I used my homegrown dill and coriander; the pickling cucumbers were field-fresh from this morning’s farmers’ market.
That’s the way to do it! Farm fresh and straight to the jar. Glad you like them.
Roy & Virginia
My wife and I sell home made pickles at a Farmers Market and had a customer ask for some Spicy Garlic dill Pickles but did not have this kind. We used your recipe and took them to the market and they sell like hot cakes. Those pickles are so good. Thank you so much for sharing your recipe.
That is awesome Roy! Thanks for coming back and letting me know, and so glad they live on in other people’s homes!
Sue's Akorn Shop
Thanks so much for this recipe.
I’m just too nervous. I have a bunch of cucumbers from my garden and I thought I’d pickle them but I guess I have to eat them!
I am so going to try these out. I make regular dills from my grandmas recipe but I wanted to add a twist since I have so many quarts this year from my garden. Thank you for the post and I will let you know how they turn out!
Does the apple cider vinager make these have a sweet side? Just making sure it doesn’t because I’m all about the dill and I want to make these!
No Jamie, I didn’t find them to be sweet at all.
I just opened up my first jar and they are so yummy and super crisp…I skipped the Thai peppers because I thought they would be to spicy but now they are not spicy at all! But now I know for next year! I just added some red pepper flakes and put them in the fridge so hopefully that will spice them up in a couple days
Be sure to make a note for next year so you remember Jamie :)
I am preparing to make your recipe this weekend. I made habanero dills last year by adding 1 split hab/quart….TOO HOT! By following your recipe how would you rate or gage the heat from the thai chilis?
Thai chilies will definitely be spicier.
Holy cow. Made 9 quarts. Salty, spicy need rum. Lol. Great!
Have to agree the liquid proportions are way off and the number of cucumbers to jars is not correct. We are into our 9th jar with half of our cucumbers left. Also had to do 3 times the amount of liquid suggested, to do the 9 jars.
As I said in the blog post itself, depending on how large your cucumbers are and how you cut them will affect how many cucumbers you need and the brine as well.
I am going to try it with one butch t Trinidad scorpion pepper per jar. looking to really spice it up.
I have some carolina reapers growing in my garden this year. I may add some to a couple jars I make. I grew trinidads last year and they were pretty spicey.
Omg my kinda of pickles let me know how they taste
your liquid proportions are way off
It was spot on for me. ‘
Killer spicy garlic dill pickles very testy .
Thanks for sharing this spicy dill pickle recipe. I really love pickles and I would love to try and make some of my own. The diverse mix of spices sounds like it would taste amazing. I would assume that the black peppercorns and the crushed red pepper gives it an amazing, spicy taste. Hopefully, I can find some great tasting pickles to buy until I have the time to try this recipe.
It’s pretty killer, one of my favorites for sure.
I make these using fresh dill. Fresh dill is even better than dried. Also if you want to make these refrigerator pickles just skip the hot water bath and put several jars directly into the fridge. They will stay fresher and crispy for months. Something really important for crispness is add a couple of grape leaves to each jar and it doesn’t change the flavor at all.
What a great tip to use grape leaves to keep refrigerator pickles crisp! Totally giving it a try!
Thank you. I like crunchy pickles so this is definitely one I will try. Lots of cucumbers growing in our garden.
I made these for the first time last summer. I used fresh dill grown in my garden along with red chili peppers. I have never been overly fond of dill pickles but man oh man these are SOooo good. Hubby says the garlic is too overpowering which was my error in one small batch.
Can you use dried red chili peppers? I have a sealed jar of them grown last summer. I do not use pesticide and they were dried in my dehydrator. I think I used dried last year but can’t remember.
I need to make a small batch with the fresh picked cucumbers before we head it on a trip.
Yes Brenda, you could used dried chili peppers instead of fresh.
The pickles look amazing, I do have a question about the amount of pickles the recipe calls for, 1/2 bushel to make 5-6 quarts. Yet you earlier said 1/2 bushel made you 11-12 quarts. If it is the 1/2 bushel should I double the other ingredients, Not sure what to follow. Or just go with 2 lbs of pickles per quart. Thank you love the site and the recipes.
This is me half way done.. realizing I will have to probably have to double my brine..
I am new to canning pickles and have a question. Is it safe to skip the “processing” step and just let the jars cool and store in the refrigerator? A friend says they will be good up to a year and he has been doing it this way for years.
wondering this too!
Thats how I’ve been doing these pickles since last year, they’ve lasted a year in the fridge before we ate them all!
Without the canning process, general recommendation is to consume it in a maximum of 1 month.
I make refrigerator pickles all the time and they don’t even reach their flavor peak for 2 or 3 months. They are sitting in vinegar and salt, preservatives, and are fermenting. The canning police need to get a grip. No offense to anyone. I have pickles in the fridge now that have been in there since last October, and are delicious, and healthy.
Kristine E Apodaca
I had to make more brine for my last two pints at well! Fortunately the brine boils up quickly!
I used 6 Burpless cucumbers (what was in my garden this year), 10″ long about 1″ wide. The brine and seasoning made 4 quarts total.
How about we put a brief description of the pickles, then give the recipe. After the recipe you can do all the rambling you want. It saves time having to scroll down forever.
Amen!!! Recipe proportions are WAY off too!
free the bloggers
How about she posts on her blog as she wishes? If you don’t like it, don’t read it. It takes all of three seconds to scroll down to find the recipe only. You are what’s wrong with this world.
Amen to that ! :)
Thanks for your input Hobbs, the recipe is at the end of the post for your enjoyment.
These are amazing. I made them in October 2015 as a last minute canning project. I would have made more in a heartbeat but cucumbers were no longer available. I am saving the last three jars for special occasions now. Family have already suggested these pickles as Christmas gifts. An excellent recipe! Thank you for sharing it.
The brine will make about 6 quarts.. adjust the recipe to make enough for however many quarts you are making.. we did 9 quarts so we multiplied the brine recipe times 1.5 to make enough for the 9.. perfect amount!
I may have to break into your house and steal a jar of these pickles. They look incredible, Heidi. Just adding to the list of awesome things you can do that amaze me!
Laura (Tutti Dolic)
These look seriously crazy good, love the kick of spice and garlic!
This is one thing that I have always wanted to try to make.
xoxoBella | http://xoxobella.com
Hooray for classic pickles! I usually put mine in regular mouth jars, but then, I usually cut my cucumbers into more easily crammable spears. These look so amazing — all that beautiful spice!
I have been looking for a good dill pickle recipe forever!
Mom had a good one but took it with her when she passed a few years ago.
BTW-is this your new ‘Friday Faves’? If so, I already miss your old format.
Hi Lois! No, this is just a regular recipe post. Friday Faves will be up tomorrow!
Where do you find the dried dill weed with fronds? If you can’t find them, what can you use as a substitute? Would love to make these mouth watering pickles! :)
I couldn’t find the dried dill weed either so I bought fresh dill and dried it myself
I found Dill in the fresh herbs and spices section of the grocery store. This time time year, you have to grab it when you can.
Yep Michelle, it goes fast!
I bought the stems of fresh dill at my local market, so I can’t use them? I saw the pic you posted with the dill stems and wanted to use them . They look so pretty in the jar ? How long would I need to dry them ?