🥒 Spicy Garlic Dill Pickles
📝 Description:
These Spicy Garlic Dill Pickles are crunchy, tangy, packed with garlicky goodness, and have the perfect kick of heat. They’re easy to make at home — no canning required — and are ideal for topping sandwiches, burgers, or enjoying straight from the jar. The blend of dill, garlic, and spice offers a punchy flavor that’s both bold and refreshing!
🧂 Ingredients
For the Pickles:
- 6–8 small cucumbers (Kirby or Persian), sliced into ¼-inch rounds
- 4–6 garlic cloves, smashed
- 4–5 sprigs of fresh dill (or 2 tsp dried dill seeds)
- 1–2 small dried chili peppers or 1 tsp red pepper flakes (adjust for heat)
- 1 tsp black peppercorns
- ½ tsp mustard seeds (optional)
For the Brine:
- 1 cup white vinegar (5% acidity)
- 1 cup water
- 1 tbsp kosher salt or pickling salt
- 1 tsp sugar (optional, helps balance acidity)
🔪 Instructions
- Sterilize the Jars:
- Wash your mason jars and lids with hot soapy water. Rinse well and let them air-dry.
- Pack the Jars:
- Add garlic, dill, chili peppers, peppercorns, and mustard seeds to the bottom of each jar.
- Fill the jars with cucumber slices, packing them tightly but not crushing.
- Make the Brine:
- In a saucepan, combine vinegar, water, salt, and sugar (if using).
- Bring to a boil, stirring until salt dissolves. Remove from heat.
- Pour the Brine:
- Carefully pour the hot brine over the cucumbers, making sure they are completely submerged.
- Leave about ½ inch of headspace at the top.
- Seal and Cool:
- Wipe the jar rims, seal with lids, and let cool to room temperature.
- Refrigerate:
- Store jars in the fridge. Let them sit for at least 24 hours, preferably 2–3 days for maximum flavor.
🍽️ Servings
- Makes: About 2 pint-sized jars
- Yield: ~20–24 pickle slices per jar
- Prep Time: 15 minutes
- Cook Time (Brine): 5 minutes
- Pickling Time: 1–3 days (refrigerated)
🧠 Notes & Tips
- Pickle Types: Use small, firm cucumbers like Kirby or Persian for best crunch.
- Customize Heat: Add more chili flakes or fresh jalapeño slices for extra spice.
- Shelf Life: These are refrigerator pickles and last up to 1–2 months chilled.
- Sweet & Spicy Option: Add 1–2 tablespoons of sugar for a sweet heat variation.
- Slice Options: Try spears or whole pickles instead of rounds if preferred.
🔍 Nutritional Info (Per 5–6 pickle slices)
| Nutrient | Approx. Value |
|---|---|
| Calories | 10–15 |
| Carbohydrates | 1–2g |
| Sugars | 0–1g |
| Sodium | ~250–400mg |
| Fat | 0g |
| Fiber | <1g |
| Protein | 0g |
Note: Sodium may vary depending on salt and brine absorption.
🌿 Health Benefits
- 🦠 Gut Health: Fermented or vinegar pickles can promote digestion.
- 🧄 Garlic Power: Garlic is anti-inflammatory and heart-healthy.
- 🥒 Low Calorie Snack: Guilt-free, crunchy, and satisfying.
- 🌶 Boost Metabolism: Spicy peppers can slightly increase thermogenesis.
- 💧 Hydration Boost: Cucumbers are 96% water — hydrating and refreshing.
❓ Frequently Asked Questions
Q: How long do they last in the fridge?
A: Up to 1–2 months if stored in a clean, sealed container and kept cold.
Q: Can I make these shelf-stable?
A: This version is for refrigerator pickles. For shelf-stable, you’d need to use a proper canning process with heat processing.
Q: Can I reuse the brine?
A: It’s best not to reuse it for safety and quality. However, it can be repurposed for salad dressings or quick marinades.
Q: Why are my pickles soft?
A: Overripe cucumbers or too much time in hot brine can cause softness. Use firm cucumbers and add brine when slightly cooled.
Q: Can I use apple cider vinegar instead of white vinegar?
A: Yes! It adds a slightly fruity flavor. Just make sure it’s 5% acidity for safe pickling.
Want to turn this into a printable recipe card or include variations like “bread & butter spicy pickles” or a keto-friendly version? Just say the word!