Spicy Garlic Dill Pickles
These Spicy Garlic Dill Pickles are bold, zesty, and packed with a fiery kick! Crisp cucumbers are pickled in a tangy brine loaded with fresh garlic, dill, and a punch of chili flakes or jalapeños for that irresistible heat. Perfect for snacking straight from the jar, topping burgers, or adding a spicy crunch to your sandwiches, these homemade pickles come together quickly and taste even better after a few days of marinating. If you love pickles with attitude, this easy recipe is a must-try!
⏰ Time Overview:
Prep Time: 15–20 minutes
Cook Time (for brine): 5 minutes
Pickling Time (before eating): At least 24–48 hours (for best flavor)
Total Time: 24–48 hours (mostly hands-off)
Ingredients:
6–8 small pickling cucumbers (Kirby or Persian work best)
4–6 cloves garlic, peeled and smashed
2 tablespoons fresh dill (or 1 tablespoon dried dill seeds)
1–2 teaspoons red pepper flakes (adjust to your spice level)
1 small jalapeño or serrano pepper, sliced (optional for extra heat)
1 ½ cups white vinegar
1 ½ cups water
2 tablespoons kosher salt (or pickling salt)
1 tablespoon sugar
1 teaspoon black peppercorns
1 teaspoon mustard seeds (optional for extra flavor)
Instructions:
Prep the cucumbers:
Wash the cucumbers thoroughly and slice them into spears, halves, or rounds, depending on your preference.
Pack the jars:
In clean, wide-mouth mason jars, layer the cucumbers tightly. Add smashed garlic cloves, dill, sliced jalapeño (if using), and red pepper flakes between the layers.
Make the brine:
In a saucepan over medium heat, combine the vinegar, water, salt, sugar, peppercorns, and mustard seeds. Bring to a simmer and stir until salt and sugar dissolve completely (about 5 minutes). Remove from heat.
Pour the brine:
Carefully pour the hot brine over the cucumbers in the jars, making sure everything is fully submerged. Leave about ½ inch of headspace at the top of each jar.
Seal and cool:
Wipe the rims clean, seal with lids, and let cool to room temperature.
Refrigerate:
Once cool, refrigerate the pickles for at least 24–48 hours before eating. (The longer they sit, the better they taste!)
Notes:
Pickles will keep for up to 2 months refrigerated.
For even crispier pickles, soak cucumbers in an ice water bath for 1–2 hours before pickling!
Adjust spice by adding more or fewer chili flakes or jalapeños.
You can double the brine recipe if you’re making a larger batch.
Tips for Success:
Use firm cucumbers:
Kirby or Persian cucumbers are perfect because they stay crisp even after pickling.
Ice bath for crunch:
Soak sliced cucumbers in ice water for 1–2 hours before pickling to help them stay extra crunchy.
Don’t skip the salt:
Use kosher or pickling salt — table salt can make the brine cloudy and alter the taste.
Let them marinate:
While they taste good after 24 hours, they get much better after 3–5 days in the fridge.
Experiment with spices:
Try adding coriander seeds, extra dill, bay leaves, or even a cinnamon stick for fun flavor twists!
Keep everything submerged:
Make sure cucumbers are fully covered in brine to avoid spoilage. You can weigh them down with a small clean jar or fermentation weight if needed.
- Use clean jars:
Always start with sterilized jars to keep your pickles safe and fresh longer.
❓ Q&A
Q: Can I make these pickles shelf-stable?
A: This recipe is for refrigerator pickles. To make them shelf-stable, you would need to follow proper canning procedures, including processing in a boiling water bath.
Q: How spicy are they?
A: With 1–2 teaspoons of red pepper flakes and jalapeños, they are moderately spicy. You can adjust by adding more or less based on your heat preference!
Q: How long do these pickles last?
A: They stay fresh for about 2 months in the refrigerator — but they are usually eaten long before then!
Q: Can I reuse the brine for a second batch?
A: Technically yes, but the brine will be weaker. For best flavor and safety, it’s recommended to make a fresh batch of brine.
Q: My pickles turned soft — what happened?
A: It could be due to overripe cucumbers, not using an ice bath, or too much heat during the brine pour. Next time, soak cucumbers in ice water and pour the brine after it cools slightly.