Homemade Spicy Garlic Dill Pickle Recipe
User Reviews
4.8
Homemade Spicy Garlic Dill Pickle Recipe
Description
"Homemade Spicy Garlic Dill Pickle Recipe" uses a custom blend of traditional pickling spices combined with fresh dill, Thai red chili peppers, and garlic cloves to flavor whole or sliced cucumbers. The cucumbers are tightly packed into sterilized jars, topped with a hot vinegar-based brine made from apple cider vinegar, white vinegar, water, and pickling salt, and sealed promptly for preservation. The use of multiple vinegars and a variety of spices adds complexity and heat to the pickles.
The pickles have a sharp, spicy flavor from the Thai chilis and red pepper flakes, balanced by the pungent garlic and herbal dill. The vinegar brine preserves the cucumbers fully, resulting in a crisp texture that can be adjusted by choosing whole or sliced cucumbers. The method includes sterilizing jars and preparing lids for safe canning.
These pickles are suitable for storage as canned pickles or as refrigerator pickles by skipping the canning bath and keeping refrigerated for 1-2 months. This approach allows flexibility depending on your intended use and storage space.
Notes mention that vinegar is not always necessary in pickling, highlighting natural lacto-fermentation as an alternative method found in some Eastern European traditions, contrasting with the vinegar-based method used here.
Ingredients
For the Homemade Pickling Spice
- 2 tablespoons black peppercorns
- 2 tablespoons mustard seeds
- 2 tablespoons coriander seeds
- 2 tablespoons dill seed
- 1 tablespoon allspice berries
- 1 teaspoon red pepper flakes crushed
- 10-12 bay leaf crumbled
For the Spicy Garlic Dill Pickles
- 10-12 pounds cucumber scrubbed clean and kept whole or sliced, pickling variety
- 2 cups apple cider vinegar
- 2 cups white vinegar
- 4 cups water
- 5 tablespoons pickling salt
- pickling spice 2-3 tablespoons per jar, homemade
- dried dill weed 2-3 fronds and stalks per jar, from a 2-ounce package
- 10-18 red chili split down the middle but not separated, leaving seeds intact (2-3 per jar, small Thai
- 20-30 garlic peeled and lightly smashed (4-5 per jar, whole cloves
Instructions
For the Homemade Pickling Spice
- Add all of the ingredients to a small bowl and stir to mix.
For the Spicy Killer Garlic Dill Pickles
- Prepare your jars and lids for canning. I run my jars through the dishwasher to sterilize and remove them while still warm. Add the lids to a small pot of simmering boiled water to pull from for the canning process.
- In a large stock pot to avoid contaminationbring the vinegars, water and salt to a simmer.
- To each sterilized jar add: 2-3 tablespoons of pickling spice, 2-3 fronds and stalks of dried dill weed, 2-3 Thai red peppers depending on your preference and 4-5 whole garlic cloves to each jar. Pack the whole or sliced cucumbers into the jars so they are tight but aren't damaged in the process. The cucumbers should sit below the neck of the jar. Trim the cucumbers if they're poking up too high.
- Pour the brine into the jars leaving ½ inch headspace, just covering the cucumbers.
- Wipe the rims of the jars and use tongs to place the lids and rings (that have been sterilized in simmering water) on top of the jars. To avoid contamination, do not touch the lids where they sit on the jars with your fingers.
- Process in a canner water bath of boiling water for 10 minutes. Remove the jars from the pot and allow them to cool on a dishtowel on the counter. As the jars cool you will hear them pop as they seal. Sealed jars should feel solid when tapped and be concave in shape.
- Store in a dry cool place. Pickles will be ready to try in about 7-10 days but get even better over time. They can be stored for up to 1 year.
Notes
- For refrigerator pickles, skip the hot water bath and store jars in the fridge for up to 1-2 months.
- The recipe uses a vinegar-based brine, but note that lacto-fermentation without vinegar is an alternative pickling method in some cultures.
- Ensure cucumbers are packed below the jar neck and trimmed if they extend too high to avoid lid contact.
- Sterilize jars by running them through the dishwasher while warm and keep lids in simmering water before sealing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5-6 quart jars
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Calories | 114kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 7006mg | 292% |
| Potassium | 344mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 21mg | 23% |
| Calcium | 142mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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