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KILLER SPICY GARLIC DILL PICKLES – Crunchy & Fiery

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KILLER SPICY GARLIC DILL PICKLES are bold, crunchy, and packed with fresh dill, garlic, and fiery heat. These easy refrigerator pickles deliver tangy flavor and serious spice in every bite.

  • Author: Catherine
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes (plus 48 hours chilling)
  • Yield: 2 quart jars 1x
  • Category: Condiment
  • Method: Refrigerator Pickling

Ingredients

Scale
  • 2 lbs pickling cucumbers, washed and trimmed
  • 2 cups white vinegar (5% acidity)
  • 2 cups water
  • 2 tablespoons kosher salt (non-iodized)
  • 8–10 garlic cloves, lightly smashed
  • 4–6 fresh dill sprigs (or 2 tablespoons dill seeds)
  • 1–2 teaspoons red pepper flakes (adjust to heat preference)
  • 1 teaspoon whole black peppercorns (optional)
  • 1–2 fresh jalapeños, sliced (optional for extra heat)

Instructions

  1. Wash cucumbers thoroughly and trim the blossom ends. Cut into spears, rounds, or leave whole if small.
  2. Sterilize glass jars with hot soapy water and rinse well.
  3. Place garlic, dill, peppercorns, red pepper flakes, and jalapeño slices in the bottom of each jar.
  4. Pack cucumbers tightly into the jars.
  5. In a saucepan, combine vinegar, water, and kosher salt. Bring to a gentle boil, stirring until salt dissolves.
  6. Carefully pour hot brine over cucumbers, leaving 1/2 inch headspace.
  7. Seal jars and allow to cool at room temperature for about 1 hour.
  8. Refrigerate for at least 48 hours before serving for best flavor.

Notes

  • Use fresh, firm pickling cucumbers for maximum crunch.
  • Always use vinegar labeled 5% acidity for safe pickling.
  • Trim blossom ends to prevent soft pickles.
  • Flavor intensifies after 3–5 days in the refrigerator.
  • Store refrigerated for up to 4 weeks.
  • Do not reuse brine for food safety reasons.

Nutrition

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