Homemade Spicy Garlic Dill Pickles
Homemade Spicy Garlic Dill Pickles
Ingredients
For the Pickles
- 3 pounds pickling cucumbers, washed
- 6 sprigs fresh tarragon
- 12 cloves garlic, peeled
- 1 1/2 jalapeños, sliced
For the Brine
- 4 cups water, hot
- 2 tablespoons kosher salt
- 1 cup white vinegar
Instructions
- 1
Begin with a large, clean glass jar, ensuring it is sterilized and completely dry.
⏱️ 1 min
- 2
Place a layer of fresh tarragon sprigs at the bottom of the prepared jar.
⏱️ 1 min
- 3
Add a generous amount of peeled garlic cloves and the sliced jalapeños on top of the tarragon layer.
⏱️ 2 min
- 4
Wash the pickling cucumbers thoroughly. Using a fork or knife, carefully poke several tiny holes into each cucumber. This helps them absorb the brine more effectively.
⏱️ 5 min
- 5
Stand the prepared cucumbers vertically inside the jar, packing them tightly to maximize space.
⏱️ 3 min
- 6
Add more tarragon, garlic, and jalapeños, then another layer of cucumbers. Repeat this process, alternating between the aromatics and the cucumbers, until the jar is filled.
⏱️ 3 min
- 7
In a separate bowl, combine the hot water with the kosher salt and stir until the salt is fully dissolved. Then, add the white vinegar to the salted water and mix well.
⏱️ 5 min
- 8
Carefully pour the prepared brine over the cucumbers and aromatics in the jar, ensuring all ingredients are fully submerged. Fill the jar completely to the top.
⏱️ 2 min
- 9
Seal the jar tightly with its lid.
⏱️ 1 min
- 10
Store the sealed jar in a cool, dry place for a few days (typically 3-5 days) to allow for initial fermentation. After this period, transfer the jar to the refrigerator to maintain freshness and crunch for a longer duration. The pickles will be ready to eat after a few days in the refrigerator.
Kitchen Tools
Nutrition Facts (per serving)
Homemade Spicy Garlic Dill Pickles
Ingredients
For the Pickles
- 3 pounds pickling cucumbers, washed
- 6 sprigs fresh tarragon
- 12 cloves garlic, peeled
- 1 1/2 jalapeños, sliced
For the Brine
- 4 cups water, hot
- 2 tablespoons kosher salt
- 1 cup white vinegar
Instructions
- 1
Begin with a large, clean glass jar, ensuring it is sterilized and completely dry.
⏱️ 1 min - 2
Place a layer of fresh tarragon sprigs at the bottom of the prepared jar.
⏱️ 1 min - 3
Add a generous amount of peeled garlic cloves and the sliced jalapeños on top of the tarragon layer.
⏱️ 2 min - 4
Wash the pickling cucumbers thoroughly. Using a fork or knife, carefully poke several tiny holes into each cucumber. This helps them absorb the brine more effectively.
⏱️ 5 min - 5
Stand the prepared cucumbers vertically inside the jar, packing them tightly to maximize space.
⏱️ 3 min - 6
Add more tarragon, garlic, and jalapeños, then another layer of cucumbers. Repeat this process, alternating between the aromatics and the cucumbers, until the jar is filled.
⏱️ 3 min - 7
In a separate bowl, combine the hot water with the kosher salt and stir until the salt is fully dissolved. Then, add the white vinegar to the salted water and mix well.
⏱️ 5 min - 8
Carefully pour the prepared brine over the cucumbers and aromatics in the jar, ensuring all ingredients are fully submerged. Fill the jar completely to the top.
⏱️ 2 min - 9
Seal the jar tightly with its lid.
⏱️ 1 min - 10
Store the sealed jar in a cool, dry place for a few days (typically 3-5 days) to allow for initial fermentation. After this period, transfer the jar to the refrigerator to maintain freshness and crunch for a longer duration. The pickles will be ready to eat after a few days in the refrigerator.