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KILLER SPICY GARLIC DILL PICKLES – Bold & Crunchy

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KILLER SPICY GARLIC DILL PICKLES are bold, crunchy, and packed with heat. Made with fresh garlic, dill, and a tangy vinegar brine, these homemade pickles can be prepared using a quick refrigerator method or canned for long-term storage.

Ingredients

Scale
  • 2 pounds pickling cucumbers
  • 2 cups white vinegar (5% acidity)
  • 2 cups water
  • 2 tablespoons kosher salt
  • 6–8 garlic cloves, smashed
  • 4 fresh dill sprigs
  • 1–2 teaspoons red pepper flakes
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon mustard seeds
  • 1–2 jalapeños, sliced (optional for extra heat)

Instructions

  1. Wash cucumbers thoroughly and trim the blossom end. Optional: soak in ice water for 1–2 hours for extra crunch.
  2. In a saucepan, combine white vinegar, water, and kosher salt. Bring to a gentle boil, stirring until salt dissolves. Remove from heat.
  3. Place garlic cloves, dill sprigs, peppercorns, mustard seeds, red pepper flakes, and jalapeños into clean jars.
  4. Pack cucumbers tightly into jars, standing upright when possible.
  5. Pour warm brine over cucumbers, ensuring they are fully submerged. Leave 1/2 inch headspace.
  6. Seal jars with lids.
  7. For refrigerator pickles: cool to room temperature and refrigerate for at least 24–48 hours before serving.
  8. For canning: process jars in a boiling water bath for 10 minutes, then cool completely before storing.

Notes

  • Use fresh, firm pickling cucumbers for best texture.
  • Do not dilute vinegar beyond recommended ratios for safe canning.
  • Spice level increases as pickles sit.
  • Refrigerator pickles are best after 3–5 days.
  • Store unopened canned pickles in a cool, dark place for up to 1 year.

Nutrition

Find it online: https://recipeeasily.com/killer-spicy-garlic-dill-pickles/