Spicy Dill Pickle Recipe

A healthy dose of fresh, peeled garlic cloves, homemade pickling spice, and chili peppers give these homemade pickles a seriously delicious spicy kick.

Course Snack

Cuisine American

Keyword spicy dill pickles, spicy pickle recipe

Prep Time 30

Cook Time 10

Total Time 40

Servings -6 quart jars

Calories 114kcal

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

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.

Nutrition