Spicy Dill Pickles
Spicy Dill Pickles
Ingredients
- 4 pickling cucumbers, small to medium, sliced into 1/4-inch rounds
- 5 garlic, cloves, peeled
- 1/4 cup fresh dill, roughly chopped, plus sprigs for layering
- 1 tablespoon red chili flakes
- 1 tablespoon mustard seeds
- 1 tablespoon black peppercorns
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon salt
Instructions
- 1
Wash and slice the pickling cucumbers into 1/4-inch rounds. Peel the garlic cloves and roughly chop the fresh dill, reserving some sprigs for layering.
⏱️ 10 min
- 2
To a clean 1-quart canning jar, add a layer of 1/3 of the red chili flakes, mustard seeds, and black peppercorns to the bottom.
⏱️ 1 min
- 3
Add 2-3 peeled garlic cloves and a few sprigs of fresh dill to the jar.
⏱️ 1 min - 4
Begin packing the sliced cucumbers tightly into the jar, ensuring they are snug.
⏱️ 3 min
- 5
Repeat the layering process: add another 1/3 of the spices, garlic cloves, and fresh dill, then continue packing in more sliced cucumbers. Repeat one more time until the jar is full and the cucumbers are tightly packed.
⏱️ 5 min
- 6
In a medium saucepan, combine the white vinegar, water, and salt. Bring the brine mixture to a rolling boil over medium-high heat.
⏱️ 5 min
- 7
Carefully pour the hot brine over the packed cucumbers in the jar, ensuring all cucumbers are fully submerged. Fill the jar to about 1/2 inch from the top.
⏱️ 2 min
- 8
Seal the jar tightly with a lid. Allow the jar to cool completely to room temperature on your countertop.
⏱️ 120 min
- 9
Once cooled, transfer the jar to the refrigerator. Allow the pickles to marinate and develop flavor for at least 2-3 days before enjoying. The longer they sit, the more flavorful they will become.
⏱️ 2820 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Dill Pickles
- 4 pickling cucumbers, small to medium, sliced into 1/4-inch rounds
- 5 garlic, cloves, peeled
- 1/4 cup fresh dill, roughly chopped, plus sprigs for layering
- 1 tablespoon red chili flakes
- 1 tablespoon mustard seeds
- 1 tablespoon black peppercorns
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon salt
Instructions
- 1
Wash and slice the pickling cucumbers into 1/4-inch rounds. Peel the garlic cloves and roughly chop the fresh dill, reserving some sprigs for layering.
⏱️ 10 min - 2
To a clean 1-quart canning jar, add a layer of 1/3 of the red chili flakes, mustard seeds, and black peppercorns to the bottom.
⏱️ 1 min - 3
Add 2-3 peeled garlic cloves and a few sprigs of fresh dill to the jar.
⏱️ 1 min - 4
Begin packing the sliced cucumbers tightly into the jar, ensuring they are snug.
⏱️ 3 min - 5
Repeat the layering process: add another 1/3 of the spices, garlic cloves, and fresh dill, then continue packing in more sliced cucumbers. Repeat one more time until the jar is full and the cucumbers are tightly packed.
⏱️ 5 min - 6
In a medium saucepan, combine the white vinegar, water, and salt. Bring the brine mixture to a rolling boil over medium-high heat.
⏱️ 5 min - 7
Carefully pour the hot brine over the packed cucumbers in the jar, ensuring all cucumbers are fully submerged. Fill the jar to about 1/2 inch from the top.
⏱️ 2 min - 8
Seal the jar tightly with a lid. Allow the jar to cool completely to room temperature on your countertop.
⏱️ 120 min - 9
Once cooled, transfer the jar to the refrigerator. Allow the pickles to marinate and develop flavor for at least 2-3 days before enjoying. The longer they sit, the more flavorful they will become.
⏱️ 2820 min