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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Inid S
I am a huge fan of spicy dill pickles and I can garlic Dills each year… my question is, does the water bath time change according to your elevation? If so, what is your elevation, so I can confirm whether that time needs to be adjusted. Thanks! can’t wait to try them!!
Hayley
Hi Inid! Yes, you would need to adjust the water bath time to accommodate higher elevation. Salt Lake City’s elevation is 4,265 ft. The U.S. Department of Agriculture recommends adding one minute to the processing time for every 1,000 feet above sea level. We hope this helps and that you enjoy the pickles!
Jen
Can I use Persian cucumbers for this?
Hayley
Hi Jen! Yes, you can, though they need to be the smaller ones, otherwise they will end up soggy. We hope this helps and that you enjoy!
JJ Johns
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!!!!!
Hayley
Thank you so much JJ, we’re thrilled you love the recipe! :)
Lauren
This is seriously the BEST pickle recipe. I have tried so many recipes, but this is THE recipe. I made countless jars of this last summer with my cucumber crop and was able to gift several jars. I am asked all the time about these pickles when I bring them to a party or gift them. My father in law has requested them multiple times throughout the winter Making my first 2024 batch today and I’m so excited. Thank you for this recipe!
Hayley
Thank you so much Lauren! We’re so happy to hear they’ve been a hit with your friends and family! :)
Olivier
You can only taste the pickling spices. I can’t taste the garlic nor the spicy. Way too much pickling spices and I only added 1 ½ table spoon
Hayley
We’re sorry to hear you didn’t care for this, Olivier!
Sazaad
Great post.
poppasmurf669
my wife always soaks the pickles in ice water in the fridge over night and her’s are so crunchy they are like you just picked them from the garden and then bit into them right away.
Super good tip Scott, thanks for sharing.
Lindsay Clarke
The recipe calls for white vinegar should I use pickling vinegar?
Hi Lindsay, I use white vinegar or you could use apple cider vinegar. I’ve never used pickling vinegar.
Jessica
Just made this recipe and excited to try it in a month. A lot of people have mentioned that there isn’t enough brine. I have noticed that most pickle recipes call for 2 cups of brine per quart jar. As this recipe is written, it is enough brine for 4 quarts of pickles (not 5-6) and that’s exactly what I ended up with. I’m not sure how many pounds that is, but I prefer to pack my my quart jars first and then make the brine so that I know how much to make. I hope that helps future canners!
Renee
If I am using Ball Pickle Crisp, would I also use the pickling salt (there is no salt in the Pickle Crisp)?
Hi Renee, I’ve never used the pickling crisp so I’m not sure. You’d have to check on their site to see?
Brittany
I can’t find fresh dill, how much should I use of freeze dried?
I’d use the same amount. Can’t go wrong with dill :)
Staci
These are delicious. My whole family loved them. Making another batch today. I may add a little more water to tone down the vinegar.
I’m glad you all enjoyed Staci!
Staci
Omg these are delicious n perfect. My whole family loves them.
Rene
Ok , I think I did something wrong. Mine were so salty. I couldn’t even eat them. 5 tablespoons of salt seems like a lot. Anyone else’s turn out to salty?
Hi Rene, did you use pickling salt or table salt? Table salt is a whole lot saltier and will change the flavor.
Erica Kring
These are mine and my boyfriends favorite pickle recipe I’ve made so far. I’m making them again this week and was thinking about adding Mango to them for a little twist. Has anyone ever tried doing this?
Danielle
I can’t find the chilis in my area. What would be a good substitute?
You could use 1/4 teaspoon red pepper flakes.
Kevin
Fully expect these to be delicious, but just canned them today. I used about 12 lbs of cucumbers and ended up with 12 and a half quarts of pickles. Not sure how I managed that. I don’t think I’m that terrible at packing jars! I quadrupled the pickling spice, expecting to have a bunch leftover, but used it all (3 tbsp per quart). Needed 3.5 times the volume of brine in the recipe. Also not a big fan of sweetness in my pickles, but made two quarts according to to brine recipe (with sugar) and the rest without. Will check back in when I crack these open.
Brittany
I have read this recipe several times and don’t see sugar in there. What am I missing? How much did you use if you wanted to add sweetness?
Brittany, I don’t call for sugar in the recipe so maybe Kevin added it on his own :)
Kevin
I have no idea where I saw sugar in the brine. Maybe I was jumping between two recipes. Sorry for confusing comments!
LuAnne
I could only find ground allspice not the allspice berries. Can you use the ground and how much would you use? For the fire spicy garlic dill pickles??
I wouldn’t use ground allspice, only whole.
Amanda
Can you use red pepper flakes in place of peppers? If so how much?
Yes, try using about 1/4 to 1/3 teaspoon
Amy Brown
This recipe turned out perfect! Best pickles I’ve ever made. I used habanero and ended up using fresh dill along with some dried, also added extra bay leaf and peppercorn to each jar.
So glad to hear you loved them Amy!
Mark
I’ve been using this recipe for going on six years now and it’s my go-to recipe *with* a little bit of tweaking. I’ve found the ratio of ACV and white distilled vinegar and the amount of allspice berries to be way too much for my liking, almost overpowering. I now do a 3:1 ratio of white distilled vinegar and ACV (to still give it some tang), and cut back to about a teaspoon of allspice berries. I’ve also found the chili flakes to not affect the flavor at all when I’ve added them, but everyone has their spice preference. Also, you want to pack the heck out of the jars with your cut cucumbers. You’ll end up with too much brine in the jar otherwise. I also often double the amount of brine to make sure I have enough for all jars. It gets pretty stressful with everything else going on in the kitchen, only to run out of brine when your canner is ready.
It can be difficult to find full heads of dried dill, so either grow it yourself and harvest just before flowering and dry it, or keep an eye out for it fresh in the grocery stores. Lastly, I highly recommend getting Ball Pickle Crisp. There is also “alum” in the spice section but from what I understand it’s essentially edible aluminum. Which is not good. There has been some controversy about aluminum and Alzheimer’s so I would steer clear from it. Hope someone finds all this useful!
Thanks so much for the feedback Mark! Glad you love the recipe!
Michelle
Where can I find dried dill weed in sprigs?
It’s seasonal, I look for it in the produce section, usually by the onion and garlic.
B. Haire
I was given 2 trash bags full of cucumbers from a client. I thought what am I gonna do with all these?! Then I thought oh okay, I could make pickles but I’ve never done that before. I stumbled upon this and it was so easy! Probably could’ve been easier if I had more time to plan but I was afraid these cucumbers were going to go bad so within 24 hours I was scrambling through recipes, YouTube videos and different stores to get all the stuff I needed. Easy to follow, easy to do though I was questioning some of my skills if I had followed correctly listening for tops to “pop”. I made 25 jars of pickles some pints and quart sizes. We’ve been impatiently waiting to try them. We broke down last night and opened one of the small jars and OMG they were AMAZING! Just enough spicy but they definitely need a few more weeks. My 8 yr old granddaughter ate ALL of the pickles, AND the garlic, AND the pepper in it. She said Mimi!!! These are SOOOOO good!!!! So thank you for sharing your recipe! I’m going to make more pickles and try it with Okra as well!
So glad you liked it Beth! And your daughter too :)
Mary
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 :)
Cantinflas
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.
1800linda
Best review yet. The sociopath comment made me laugh so hard