Fresh garlic, homemade pickling spice, and chili peppers give this easy homemade dill pickle recipe a seriously delicious, spicy kick and awesome flavor.
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“This is the best pickle recipe that I have found. EVERYONE loves it and ask me for pickles. I also use the same brine to pickle red onions and beets. SO GOOD!!!!!” -JJ, FoodieCrush reader
These Are the Best Pickles EVER
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 of our farmer’s markets that left me slack-jawed and puckered. Because as a pickle-head, I always want more.
I’m a self-professed pickle-loving queen, as evidenced by my recipes for refrigerator dill pickles and my zesty bread and butter pickles.
This dill 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.
Enjoy!
Heidi’s Tips for Pickling Success
This recipe is exceptionally flexible to fit your taste. Feel free to leave the chili peppers out if the heat isn’t your thing. If your cucumbers are bigger, cut them down to fit. Or, if you really love garlic, toss more in, or leave it out.
Choose short- or long-term storage. Can the pickles so they last for months or make them refrigerator pickles if you plan on eating them more quickly.
Mix vinegars for a nuanced flavor. I use half cider vinegar and half white vinegar in my spicy pickle brine because white vinegar gives these pickles more pucker.
Ingredient Notes
The full recipe, with amounts, can be found in the recipe card below.
The Best Cucumbers
Choose firm, green cucumbers that don’t have a lot of blemishes or discoloration.
For quick pickles or refrigerator pickles, choose a thin-skin cucumber 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 cucumbers that will hold their snap after brining in the vinegar solution.
The Best Vinegar
There are so many different types of vinegars out there, and while I love apple cider and rice wine vinegar 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.
The Best Pickling Spice + Flavor Enhancers
This recipe starts with a homemade pickling spice mixture based on the one 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.
In the end, I infused the brine with garlicky, spicy flavor in the form of:
- Black peppercorns
- Mustard seeds
- Coriander seeds
- Dill seed
- Allspice berries
- Bay leaves
- Dried dill weed (NOT fresh dill)
- Thai red peppers (or another spicy chili such as habanero)
- Garlic cloves
How to Make Spicy Garlic 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 them 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.
- 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.
- Can as instructed below. I’ve given step-by-step instructions on how to can the spicy pickles in a water bath canner in the recipe card below. Pickles need to process for 10 minutes.
Pickling FAQs
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 that you can also 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!
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. 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.
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.
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!
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Spicy Dill Pickle Recipe
Equipment
- 32-ounce Wide Mouth Mason Jars
- Water Bath Canner
Ingredients
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
Spicy 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) (use 2-3 tablespoons per jar)
- Dried dill weed from a 2-ounce package (use 2-3 fronds and stalks per jar)
- 10-18 small Thai red peppers , split down the middle but not separated, leaving seeds intact (use 2-3 per jar)
- 20-30 cloves garlic , peeled and lightly smashed (use 4-5 per jar)
Instructions
- Make the pickling spice. Add all of the ingredients to a small bowl and stir to mix.
- 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.
- Prepare the brine. In a large stock pot to avoid contamination, bring the vinegars, water, and salt to a simmer.
- Assemble the jars. 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. Leave ½-inch headspace, just covering the cucumbers.
- Clean the jars. 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 dish towel 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.
Notes
Nutrition
Serving Suggestions
I often pluck these spicy dill pickles straight from the jar and munch on them as is, but they’re also delicious served on burgers, sandwiches, wraps and more.
More Easy Pickle Recipes to Try
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Cindy
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.
Dennis D.
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…
Paul Trethewey
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!
Chris
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.
Meagn
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!
Jody
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.
Jody
Oops should have said a cup of vinegar and a cup of water usually do one quart of pickles.
Jody
Just wanted to say that the one cup water and one cup vinegar usually fill one qt. of garlic dill for me.
Anne
I made something similar years ago but lost the recipe. I will be using your recipe!
Quanah
What’s the difference with the two vinegars? Can you use all the same kind?
Kathryn Barnes
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.
NancyAnn
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!
Kathryn Barnes
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!
Shelia
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.
Dan Radanovich
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
Dawn
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.
Dawn
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 ?
Melody
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!
Donna Wolf
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
caren
Hello i was looking for dill recipes. I really don’t like like the allspice berries. Have you made them without?
Chasity
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.
Wenter Anderson
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.
spunsugar505
Dear Heidi,
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!
Sincerely,
Sugar~
Thank you Sugar :)
Billy
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.
Shanon
Could you use another type pepper like Cayenne maybe?
Yes, I’d try habenero or another full bodied pepper if you like.
Steven
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.
Ryan
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!
Steven
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.
Anna Wright
I love pickles.Thanks for sharing such a mouth watering pickle recipe.
Dan R.
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!
Debra DeLowery
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.