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Spicy Dill Pickles
Crisp dill pickles are even better with a little bit of heat, a little bit of sweetness, and some garlic! They’re so easy to make at home.
Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 12
Calories: 57 kcal
Course:
Condiments , Snacks
Cuisine:
American
Ingredients
- 6 lbs cucumbers (See Note 1)
- 1 1/2 cups apple cider vinegar (a sweeter vinegar)
- 1/2 cup white vinegar (a sharper vinegar)
- 2 cups water
- 2 tbsp honey
- 1 tbsp canning salt (or 2 tbsp kosher salt)
- 5 cloves garlic peeled and smashed
- 5 Hot Peppers of choice
- 2 1/2 tsp dill seed
Instructions
- In a large saucepan, combine both vinegars, water, honey, and salt. Bring to a boil, turn to low and simmer 5 minutes.
- Cut 1/2-inch off on each end and discard. Slice each cucumber into 1/4-inch round slices or lengthwise into 4 spears. Set aside.
- Clean the jars and lids with hot soapy water. Fill a large stockpot with enough water to cover your jars by 1-2 inches. Place your rack on the bottom of the pot and transfer to stovetop. Turn heat to medium and place your jars in the pot to keep them hot until ready to fill.
- Carefully remove jars from hot water, shaking off excess water. To each sterilized pint jar, divide and pack the cucumber, garlic and hot pepper (or red pepper flakes) in each jar, leaving ½-inch headspace. Add ½ tsp dill seed on top of cucumbers.
- Pour prepared brine over prepared cucumbers, leaving ½-inch headspace. Remove any air bubbles. Wipe rims of jars with a paper towel dampened with white vinegar to remove any spill residue. Place a lid on the jar and screw a ring on until finger-tight.
- Using the jar tongs, put the jars in the canner and keep them covered with at least 1 inch of water, keeping the water boiling. Process the jars in boiling water for 10 minutes, adjusting for altitudes (see below).
- Remove the jars with the jar lifter and set the jars on a towel or cooling rack to cool. After coming to room temperature, make sure they are sealed by checking the center indentation is there (or you heard it pop while cooling), or there is a high-pitched ringing sound when the lid is tapped with a metal spoon.
- Store in a dark place and enjoy anytime after two weeks. Store unopened jars in a cool, dark place for up to 1 year or keep opened jars in the refrigerator for up to 4 months.
Cup of Yum
Notes
- I use pickling cucumbers like Kirby, National and Boston for that extra crunch, but also use Persian, which are thin skinned, because I grow them as well and use in salads.2. This recipe makes enough for 5 pint jars or 3 wide mouth quart jars.
- Processing Altitude Times
- The processing times are for high acid foods based on canning at sea level to 1000 feet. When processing at higher altitudes, adjust the processing time according to the below times.
- Altitude in Feet >> Increase Processing Time1,001-3,000 ft above sea level = 5 min3,001 - 6,000 ft above sea level = 10 min6,001 - 8,000 ft above sea level = 15 min8,001 - 10,000 ft above sea level = 20 min
- Remove jars from water bath and allow to cool completely and lids pop, letting you know they are sealed.
Nutrition Information
Calories
57kcal
(3%)
Carbohydrates
10g
(3%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
0.04g
(0%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.05g
Sodium
592mg
(25%)
Potassium
403mg
(12%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
342IU
(7%)
Vitamin C
35mg
(39%)
Calcium
48mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 57
% Daily Value*
| Calories | 57kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 0.04g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.05g | 0% |
| Sodium | 592mg | 25% |
| Potassium | 403mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 342IU | 7% |
| Vitamin C | 35mg | 39% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.