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Spicy dill pickles recipe
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Spicy Dill Pickles

Crunchy, sweet, and spicy dill pickles with just 10 total ingredients.
Course Snack
Keyword Pickles
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Equipment

  • 3 Quart ball jars
  • 1 Medium Sauce Pan

Ingredients

For the jars

  • 8 pickling cucumbers
  • 6 Thai chilies or other hot red chili
  • 10 sprigs fresh dill 2-3 per jar
  • 6 cloves garlic crushed
  • 1 tbsp whole mustard seed
  • 1 tbsp black peppercorns

For the brine

  • 2 cups white vinegar
  • 2 cups water
  • ¼ cup sugar
  • 2 tbsp salt sea or kosher

Instructions

Filling the jars

  • Slice the cucumbers into the desired shape (chips or spears). If making spears, make sure they will fit vertically inside your jars.
  • Slice the hot peppers open to release the flavor and heat.
  • Add the hot peppers, crushed garlic, mustard seed, and peppercorns to the glass jars. Then, stuff in the fresh dill sprigs (about 2-3 sprigs per jar).
  • Tightly pack the sliced cucumbers into the jars, filling to within ½ inch of the top.

Making the brine

  • Add the vinegar, water, sugar, and salt to a sauce pan. Heat over medium high heat, stirring occasionally to dissolve the sugar and salt.
  • Once boiling, immediately remove from heat.

Finishing the spicy dill pickles

  • Pour the hot brine over the cucumbers, filling the jars to about ½ inch of the top.
  • Cover the jars with sealing lids and allow to cool completely at room temperature. Do not put in the refrigerator until cooled!
  • After cooling, refrigerate for 2-3 weeks before opening. This infusion period adds so much flavor!
  • Once opened, enjoy the pickles within 2 weeks.

Notes

  • Always keep the pickles refrigerated. This is not a canning recipe, so it is important to always keep the pickles refrigerated.
  • For the best flavor, allow the pickles to sit in the fridge for at least 2 weeks after making them. During this time, the brine will infuse into the cucumbers, drastically improving flavor!
  • Make sure to use pickling cucumbers, not European cukes. Kirby cucumbers are a popular pickling type, but look for light green, shorter cucumbers rather than the thick-skinned slicing types.