KILLER SPICY GARLIC DILL PICKLES Recipe

I packed peeled garlic cloves, a homemade pickling spice and hot peppers into jars to make Garlic Dill Pickles that changed how I stock my pantry.

I call these KILLER SPICY GARLIC DILL PICKLES because they smack you right in the taste buds. I cram jars with fresh peeled garlic cloves and slide in a couple hot peppers so every bite has heat and personality.

The dill isn’t shy, it shows up loud and proud, making the whole thing feel alive. I swear I only meant to make a snack and now I hoard jars like some kind of flavor addict, guilty as charged.

If you like stuff that bites back, these Garlic Dill Pickles will make you curious, then completely hooked.

Ingredients

• Kirby cucumbers, crunchy, low calorie, some fiber, lots of water, fresh taste
• Garlic, punchy and raw, contains allicin, slight protein, may boost immunity
• Fresh dill gives herb flavor, vitamin A and K, fragrant and grassy
• Hot peppers like jalapeño bring capsaicin heat, tiny vitamin C, makes it mean
• White vinegar makes it sour, preserves the cucumbers, adds sharp tang
• Pickling salt draws out water, firms texture, adds sodium so use wisely
• Yellow mustard seeds add a mild bite, aromatic, little carbs, pop when crushed
• Dill seeds deepen dill flavor, earthy, small essential oils, keeps aroma strong

Ingredient Quantities

• 6 pounds small pickling cucumbers (Kirby), about 12 to 15 cucumbers, not the big slicing kind
• 12 to 15 garlic cloves, fresh and peeled, a healthy dose of garlic
• 6 to 8 fresh dill heads or about 12 fresh dill sprigs
• 3 to 4 hot peppers (jalapeño, serrano or fresno), use more if you like it mean
• 6 cups distilled white vinegar (5 percent acidity)
• 6 cups water
• 3/4 cup pickling salt (pickling or kosher salt)
• 2 tablespoons granulated sugar (optional, mellows the bite)
• 2 tablespoons yellow mustard seeds
• 1 tablespoon coriander seeds
• 1 tablespoon dill seeds
• 1 tablespoon black peppercorns
• 1 teaspoon crushed red pepper flakes
• 1 tablespoon celery seeds
• 2 bay leaves

How to Make this

1. Wash and sterilize enough jars and lids to hold 6 pounds small pickling cucumbers (about 12 to 15 Kirbys): wash in hot soapy water, boil jars 10 minutes, keep them hot in the pot; keep lids in hot (not boiling) water until ready.

2. Make the spice mix: combine 2 tablespoons yellow mustard seeds, 1 tablespoon coriander seeds, 1 tablespoon dill seeds, 1 tablespoon black peppercorns, 1 teaspoon crushed red pepper flakes, 1 tablespoon celery seeds and 2 bay leaves. You can split these evenly among jars or tie them in a small cheesecloth or tea infuser so you dont get stray seeds later.

3. Pack jars: trim and wash cucumbers, pack them tightly upright in hot jars (leave about 1/2 inch headspace). Add 12 to 15 peeled garlic cloves, 6 to 8 fresh dill heads or about 12 fresh dill sprigs, and 3 to 4 hot peppers (slice once if you want more heat to leak out). Add the spice mix or the spice bag into each jar.

4. Make the brine: in a big pot bring 6 cups distilled white vinegar (5 percent) and 6 cups water to a boil with 3/4 cup pickling salt and 2 tablespoons granulated sugar (optional — I use it to mellow the bite). Stir until salt and sugar dissolve, let it come to a full simmer for 1 minute so flavors bloom.

5. Pour hot brine over the packed cucumbers, covering them completely and keeping 1/2 inch headspace. Use a nonmetallic spatula or a long spoon to slide down the sides and release air bubbles, top off with more hot brine if needed.

6. Wipe jar rims clean, center lids on jars and screw bands on fingertip-tight (dont over-tighten or the lids wont seal right).

7. Process in a boiling water bath: place jars in a canner or large pot with racks, cover with at least 1 to 2 inches of boiling water, bring back to a rolling boil and process for 10 minutes (start timing when water returns to a full boil). Adjust time for altitude if required by your local canning guidelines.

8. Remove jars and set them upright on a towel, let cool undisturbed 12 to 24 hours. Youll hear the satisfying pops as lids seal. After cooling, check seals (lids should be concave and not flex when pressed).

9. Label and store sealed pickles in a cool, dark place. Wait at least 2 weeks for the best spicy garlic-dill flavor, they get even better after a month. Unsealed jars go in the fridge and should be used within a month.

10. Tips and hacks: if you dont want to can, just refrigerate jars after step 6 and theyll be decent in 48 hours but keep refrigerated; use more peppers or slice them to make it meaner; save the sealed jars up to a year but taste first; use a tea infuser so you can remove seeds easy if you like cleaner brine.

Equipment Needed

1. canning jars with lids and bands, about 12 to 15 jars to hold 6 lb cucumbers
2. large stock pot or canner with a rack for the boiling water bath
3. medium pot to make the hot brine
4. jar lifter and long tongs for handling hot jars safely
5. wide-mouth funnel and a long-handled ladle for pouring brine neatly
6. nonmetallic spatula or a chopstick to slide down sides and release air bubbles
7. measuring cups and spoons (and a kitchen scale if you like precision)
8. cutting board and a sharp knife for trimming cucumbers and slicing peppers
9. cheesecloth or a small tea infuser / spice bag to hold the spice mix

FAQ

KILLER SPICY GARLIC DILL PICKLES Recipe Substitutions and Variations

• Distilled white vinegar: swap with apple cider vinegar or white wine vinegar. Both give good tang, but apple cider is fruitier. Try to use 5 percent acidity if you can.
• Pickling salt: use kosher salt or fine sea salt if you dont have pickling salt. Kosher is fluffier so add a bit more by volume or better yet weigh it if possible.
• Fresh dill heads/sprigs: replace with dried dill weed (use about one third the amount of dried for fresh) or use dill seed for a stronger, earthier dill note.
• Hot peppers (jalapeño/serrano/fresno): use crushed red pepper flakes, pickled jalapeños, or dried chiles like chile de arbol. Heat will vary so add slowly if you dont want it nuclear.

Pro Tips

– Chill and crisp: soak trimmed cucumbers in very cold ice water for 1 to 2 hours before packing. It firms the skins and keeps pickles snappy after processing.

– Control the heat: slice one hot pepper to release extra heat, leave the others whole for a milder, layered burn. If you want cleaner heat, remove seeds and membranes before packing.

– Toast whole spices lightly in a dry skillet for 20 to 40 seconds before using. It brightens their aroma and makes the brine more complex, but don’t let them burn or the flavor will go bitter.

– Use spice bags or tea infusers so you can pull out loose seeds later if you want a cleaner jar. Also add a small tannin leaf (grape, horseradish or oak) to one jar for crunchier pickles if you like that texture.

– Keep jars hot and pour boiling brine over hot cucumbers to reduce floating and help seals form. After processing, wait at least 2 weeks before eating for best flavor; properly sealed jars can improve up to a few months, but always check seals and sniff before use.