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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Lill
Hello
Are these instructions for quart jars?
Yes, these are for quart jars.
Tim
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!
Connie Lorden
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.
Heather
The absolute best spicy dill pickles ever!!!
Cathy Petronski
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!
Paul
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!
Md Ranju
Love the spice and garlic kick in these, they look awesome!
Minuteman52
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.
Micaela Bergamini
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.
crystal
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.
Monique butts
If I can these pickles will they loose their crispness ?
Vanessa
Thanks for sharing! How long does it keep after opening?
They’ll stay good for at least a month.
Jim Brown
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.
Jim
Hi Jenn, thanks for the in-depth info. I haven’t had a problem with them going soft but your info is very helpful.
Emily
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!
Shawn Gallagan
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
Katie Jean
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!
Alison
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!!
Marilyn
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.
Marisa Denney
These are the BEST pickles I have ever madeSeason 3 and every year I make them just a little more” killer”
Murrell McKinley
I’m looking for good recipe for Dill Pickles – – – – And especially the best Hot Pepper to use.
Thank You
Ashley @ Foodie Crush
Enjoy!
Jean Thurman
Do you have any Keto recipes for canning?
Sorry, nothing keto here.
Phil
Hey,
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.
J
Mrs Wages is a good source for pickling cukes
Joebob
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.