Spicy Garlic and Dill Pickles

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šŸ„’šŸ”„ Spicy Garlic and Dill Pickles

Crispy, Tangy, and Kicked Up with Heat!

Whether you’re making spears, chips, or whole pickles, this spicy garlic-dill brine packs a flavorful punch with red pepper flakes, fresh garlic, and aromatic dill. No canning experience required!

šŸ“ Ingredients

For the Pickles (makes about 2 quart jars or 4 pint jars):

  • 6ā€“8 small cucumbers (Kirby or pickling cucumbers), washed and sliced into spears or chips

  • 6 cloves garlic, peeled and halved

  • 6ā€“8 sprigs fresh dill (or 2 tsp dried dill per jar)

  • 2 tsp red pepper flakes (adjust to taste)

  • 1 tsp black peppercorns (optional)

  • 1/2 tsp mustard seeds (optional)

For the Brine:

  • 2 cups water

  • 2 cups white vinegar (5% acidity)

  • 2 tbsp kosher salt (or pickling salt)

  • 1 tbsp sugar (optional, balances sharpness but won’t sweeten)

šŸ”Ŗ Instructions

1. Prep Your Jars:

  • Wash and dry 2 quart jars (or 4 pint jars).

  • If canning for shelf storage, sterilize jars in boiling water. For fridge pickles, just wash and dry well.

2. Pack the Jars:

  • In each jar, add:

    • 2ā€“3 garlic halves

    • A few sprigs of fresh dill or 1 tsp dried dill

    • 1/2 tsp red pepper flakes (or more if you like it hot)

    • 1/4 tsp black peppercorns and mustard seeds (if using)

  • Pack sliced cucumbers tightly into jars.

3. Make the Brine:

  • In a saucepan, bring to a boil:

    • 2 cups water

    • 2 cups white vinegar

    • 2 tbsp kosher salt

    • 1 tbsp sugar (optional)

  • Stir until salt and sugar dissolve completely. Remove from heat.

4. Pour & Seal:

  • Carefully pour hot brine over the cucumbers, leaving about 1/2 inch of headspace.

  • Tap jars gently to release air bubbles. Add more brine if needed.

  • Seal with lids and let cool to room temperature.

5. Refrigerate or Can:

  • For refrigerator pickles: Refrigerate for at least 24 hours, but 3ā€“5 days is best for full flavor.

  • For canning: Process in a boiling water bath for 10 minutes for long-term shelf storage.

šŸ§Š Storage:

  • Refrigerator pickles: Keep up to 2ā€“3 months.

  • Properly canned pickles: Store unopened in a cool, dark place up to 1 year. Refrigerate after opening.

ā“ Q&A ā€“ Spicy Garlic and Dill Pickles

Q1: What type of cucumbers should I use?
A: Use Kirby cucumbers or any small, firm pickling cucumbers. Avoid waxed cucumbers (like typical grocery store salad cukes), as the wax prevents brine absorption.

Q2: How can I make them extra spicy?
A: Add more red pepper flakes, a sliced jalapeƱo, or even a few slices of habanero or Thai chili to each jar.

Q3: Why is my garlic turning blue or green?
A: Itā€™s a natural reaction due to sulfur compounds in garlic reacting with acid. Itā€™s harmless and safe to eat.

Q4: Can I use apple cider vinegar instead of white vinegar?
A: Yes! Just make sure itā€™s 5% acidity. The flavor will be slightly sweeter and fruitier.

Q5: How do I keep the pickles crunchy?
A:

  • Use very fresh cucumbers

  • Keep them cold before brining

  • Donā€™t overprocess (if canning)

  • You can also add a grape leaf or a pinch of calcium chloride (Pickle Crisp) for extra crunch

Q6: Can I reuse the brine?
A: You can reuse once for another batch within a week, but the flavor will be weaker. Bring it back to a boil before using again.

Q7: Can I add other veggies?
A: Absolutely! Try adding carrot sticks, cauliflower, green beans, or onion slices. Just make sure the pieces are similarly sized and packed tightly.

šŸ” Flavor Variations:

  • Sweet & Spicy: Add 1ā€“2 tbsp sugar to the brine and a pinch of cloves or allspice.

  • Lemon-Dill: Add a few strips of lemon peel to each jar.

  • Smoky Heat: Add a chipotle pepper or smoked paprika to the brine.

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