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Homemade Spicy Garlic Dill Pickle Recipe
4.8 from 849 votes

Homemade Spicy Garlic Dill Pickle Recipe

This recipe creates spicy garlic dill pickles featuring a blend of homemade pickling spices including black peppercorns, mustard seeds, coriander seeds, dill seed, allspice berries, red pepper flakes, and bay leaves. Whole or sliced cucumbers are packed into jars with dried dill, Thai red chilies, and smashed garlic cloves, then covered with a hot vinegar brine. The pickles develop a flavorful tang with a spicy kick and aromatic garlic notes, making them a distinctive addition to pickled vegetable offerings.

Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 5 -6 quart jars
Calories: 114 kcal
Course: Snacks
Cuisine: American

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
    Cup of Yum
  1. Add all of the ingredients to a small bowl and stir to mix.
For the Spicy Killer Garlic Dill Pickles
  1. 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.
  2. In a large stock pot to avoid contaminationbring the vinegars, water and salt to a simmer.
  3. 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.
  4. Pour the brine into the jars leaving ½ inch headspace, just covering the cucumbers.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 5 -6 quart jars

Amount Per Serving

Calories 114

% 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.