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Flavorful Spicy Garlic Dill Cucumber Pickles

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A quick and easy homemade recipe for spicy garlic dill cucumber pickles with a perfect balance of heat, garlic punch, and fresh dill flavor. Ready to jar in under 30 minutes and perfect for snacking or entertaining.

Ingredients

Scale
  • 2 pounds (900 g) small to medium pickling cucumbers, washed and sliced into spears or rounds
  • 4–5 sprigs fresh dill, with stems
  • 6–8 cloves garlic, peeled and smashed
  • 1–2 serrano or jalapeño peppers, sliced
  • 1 cup (240 ml) white vinegar
  • 1 cup (240 ml) water
  • 2 tablespoons pickling or kosher salt
  • 1 tablespoon sugar
  • 1 teaspoon mustard seeds
  • 1 teaspoon whole black peppercorns
  • ½ teaspoon dried red pepper flakes (optional)

Instructions

  1. Rinse 2 pounds (900 g) of small pickling cucumbers and slice them into spears or thick rounds. Set aside in a large mixing bowl.
  2. In a medium saucepan, combine 1 cup (240 ml) white vinegar, 1 cup (240 ml) water, 2 tablespoons kosher salt, and 1 tablespoon sugar. Add 1 teaspoon mustard seeds, 1 teaspoon black peppercorns, and ½ teaspoon dried red pepper flakes if using. Bring to a gentle simmer over medium heat, stirring occasionally until salt and sugar dissolve (about 5 minutes). Remove from heat.
  3. Peel and smash 6-8 garlic cloves and slice 1-2 serrano peppers. Place 4-5 fresh dill sprigs at the bottom of each clean jar.
  4. Tightly pack the sliced cucumbers into the jars, layering slices of garlic and spicy peppers evenly throughout.
  5. Carefully pour the hot brine over the packed cucumbers, leaving about ½ inch (1.3 cm) of headspace at the top of the jar. Tap jars gently to release any air bubbles.
  6. Screw on lids tightly and let the jars cool to room temperature. Once cooled, refrigerate for at least 24 hours before tasting to let flavors meld.
  7. Enjoy chilled. Pickles keep well in the fridge for up to 3 weeks. The longer they sit, the more intense the flavors become.

Notes

Use pickling cucumbers like Kirby for best crunch. Adjust heat by removing seeds from peppers or reducing quantity. Let pickles rest refrigerated for at least 24 hours, preferably 3 days, for best flavor. Keep jars clean and sterilized to avoid spoilage. For milder pickles, omit spicy peppers or substitute with sweet bell peppers. To re-crisp softened pickles, soak slices in ice water for 10 minutes before serving.

Nutrition

Keywords: spicy pickles, garlic dill pickles, homemade pickles, cucumber pickles, quick pickles, refrigerator pickles, easy pickles, spicy garlic pickles

Find it online: https://siennaspoon.com/flavorful-spicy-garlic-dill-cucumber-pickles-recipe-easy-homemade-method/