Spicy Garlic Dill Pickles

Here’s a tasty Spicy Garlic Dill Pickles recipe for you! Crunchy, tangy, garlicky, with a spicy kick — perfect for snacking or adding to sandwiches.

Spicy Garlic Dill Pickles

Ingredients:

• 4-5 small cucumbers (Kirby cucumbers are best), sliced into spears or rounds

• 4 cloves garlic, smashed or sliced

• 3-4 fresh dill sprigs (or 2 tablespoons dried dill)

• 1-2 fresh hot peppers (like jalapeño or serrano), sliced

• 1 tablespoon black peppercorns

• 1 teaspoon crushed red pepper flakes (adjust to your heat preference)

• 2 cups water

• 1 cup white vinegar (5% acidity)

• 1 tablespoon kosher salt or pickling salt

• 1 teaspoon sugar (optional, balances acidity)

Instructions:

1. Prepare Jars: Sterilize 1-2 pint-sized jars (or one quart jar) by boiling them or washing in hot soapy water and rinsing well.

2. Pack the Jars:

   • Place garlic cloves, dill sprigs, peppercorns, red pepper flakes, and sliced hot peppers at the bottom of each jar.

   • Pack cucumber slices or spears tightly but without crushing.

3. Make the Brine:
   In a small saucepan, combine water, vinegar, salt, and sugar. Bring to a boil, stirring until salt and sugar dissolve. Remove from heat.

4. Pour the Brine:
   Carefully pour the hot brine over the cucumbers in the jar, leaving about 1/2 inch headspace.

5. Seal and Cool:
   Seal the jars tightly with lids and let cool to room temperature.

6. Refrigerate:
   Refrigerate the pickles for at least 48 hours before eating to develop flavor. They get better after a few days and can last refrigerated for up to 2-3 weeks.