I love whipping up Garlic Dill Pickles filled with bright, bold flavors. Crisp cucumbers mingle with zesty garlic, spicy hot peppers, and fragrant dill, all swimming in a tangy brine of vinegar and water. The medley of aromatic spices brings a playful kick while keeping things refreshingly natural and vivid.

Jump to Recipe

I’ve gotta tell ya about my latest experiment with killer spicy garlic dill pickles. I started off with fresh sliced pickling cucumbers mixed with 4 cups of water, 2 cups of white vinegar, 3 tablespoons of kosher salt and 2 teaspoons of sugar.

Then, I added 10-12 peeled garlic cloves – trust me, that garlic really packs a punch. I tossed in a couple of hot peppers, sliced up just right, and a whole bunch of fresh dill with both fronds and stems.

I didn’t stop there though; whole mustard seeds, coriander seeds, black peppercorns and a couple of bay leaves rounded out the homemade pickling spice blend. Every batch brings a fiery yet tangy note that makes these pickles extra special.

I know it sounds wild, but every bite is packed with a spicy kick that’s hard to beat. You might be surprised how addictive these garlic dill pickles can be once you try them out.

Enjoy experimenting in your own kitchen!

Why I Like this Recipe

I really love this recipe because it brings so much flavor and excitement into a simple snack. First off, I enjoy how easy it is to make stuff like this. All it takes is a few simple steps with ingredients I probably already have, and I end up with these homemade pickles that are just bursting with flavor.

I also dig how the kick from the hot peppers and garlic is perfectly balanced by the tangy vinegar and fresh dill. There’s a cool mix of spicy, sour, and herby flavors that make every bite interesting.

Another thing is that I feel like I’m making something really wholesome and homemade every time. It may not be perfect, but there is something satisfying about preparing my own pickles that are crunchy and full of character.

Lastly, I like that this recipe lets me get creative with how I slice and layer the ingredients, making every jar a bit unique. It gives me a sense of pride knowing I made these killer spicy garlic dill pickles all by myself.

Ingredients

Print Recipe (No Advertisments)

Pickling Cucumbers: Crisp, hydrating, fiber-rich base that delivers crunch and memorable flavor.
White Vinegar: Adds sour tang and naturally preserves pickles while boosting their vibrant, zesty taste.
Garlic: Infuses bold spice, lends depth, and offers health perks like improved immunity.
Hot Peppers: Bring fiery heat and vitamins, enhancing the kick and natural zest of pickles.
Fresh Dill: Adds aromatic herbal notes, balancing sourness with its unique, fresh, and crisp touch.
Kosher Salt: Enhances flavor and aids proper fermentation, ensuring every single bite is perfectly seasoned.
Whole Mustard Seeds: Add subtle warmth, gentle nuttiness, and bring round, balanced spice notes.

Ingredient Quantities

4-6 small pickling cucumbers, sliced as you like

4 cups water

2 cups white vinegar

3 tablespoons kosher salt

2 teaspoons granulated sugar

10-12 garlic cloves, peeled

2-3 hot peppers (jalapenos or serranos work good), sliced

1 bunch fresh dill including fronds and stems

1 tablespoon whole mustard seeds

1 tablespoon whole coriander seeds

1 teaspoon whole black peppercorns

2 bay leaves

How to Make this

Print Recipe (No Advertisments)

1. Wash your cucumbers and slice them how you like, then set aside.

2. In a large pot, combine 4 cups water, 2 cups white vinegar, 3 tablespoons kosher salt, and 2 teaspoons granulated sugar. Bring this mixture to a boil while stirring so the salt and sugar dissolve.

3. Meanwhile, peel about 10-12 garlic cloves and slice 2-3 hot peppers (jalapenos or serranos) into rounds.

4. Grab your clean canning jars and add a good bunch of fresh dill (including stems and fronds), then place in the garlic and hot peppers.

5. Toss in 1 tablespoon whole mustard seeds, 1 tablespoon whole coriander seeds, 1 teaspoon whole black peppercorns, and 2 bay leaves into each jar.

6. Add your sliced cucumbers into the jars evenly, making sure to spread them around all the spices.

7. Once the vinegar mixture has come to a boil and the salt and sugar are fully dissolved, carefully pour the hot brine over the cucumber slices and spices in the jars.

8. Ensure the cucumbers are fully submerged, then let the jars cool to room temperature.

9. Seal the jars securely and place them in the fridge for at least 48 hours before you dig in to allow the flavors to really meld.

10. Enjoy your killer spicy garlic dill pickles!

Equipment Needed

1. Colander – for quickly rinsing and draining the cucumbers
2. Cutting board – needed for slicing cucumbers, garlic and peppers
3. Chef’s knife – for chopping and peeling the vegetables
4. Large pot – used for boiling the water, vinegar, salt and sugar mix
5. Measuring cups and spoons – to measure water, vinegar, salt, sugar and spices accurately
6. Spoon or whisk – to stir and dissolve the salt and sugar in the hot brine
7. Clean canning jars – for packing the cucumbers and spices
8. Funnel – helps you pour the hot brine into the jars with less mess
9. Jar lifter or tongs – for handling the hot jars safely when transferring them from the pot to the counter

FAQ

How spicy are these pickles?

They pack a serious kick but you can always add less or more peppers to tailor the heat to your liking.

Can I use different types of cucumbers?

Yup, you can use any small pickling cucumbers, or even standard cucumbers if you slice 'em thin then, but the texture might change a bit.

How long should I let these pickles sit before eating 'em?

I'd let 'em chill in the fridge for atleast 24 hours so the flavors really meld together. They even get better with time.

Do I have to use fresh dill?

Fresh dill is best for flavor but if you only have dried dill then go for it, though it might not be quite as aromatic.

How do I store any leftover pickles?

Just pop them in an airtight container in the fridge and they should stay tasty for about 2-3 weeks.

KILLER SPICY GARLIC DILL PICKLES Recipe Substitutions and Variations

If white vinegar is hard to come by, apple cider vinegar works pretty well, though it adds a slight fruity tang.
If you dont have kosher salt, try using sea salt but use a bit less since it’s usually stronger.
If fresh dill is missing from your pantry, dried dill weed can step in; just use about one third of the amount.
If you cant find jalapenos, red pepper flakes are a solid alternative, but go easy if you’re not into extra heat.

Pro Tips

1. Toast your whole spices in a dry pan for a minute or two before adding them into the jar. It really brings out their flavor and gives your pickles a boost.
2. Make sure when you’re layering the cucumbers and herbs that they’re completely submerged in the brine. If any pieces stick out, gently push them down with a clean utensil to avoid spoilage.
3. Let the brine cool down to room temperature before sealing the jars. If you screw on the lids while it’s still hot, you might end up with some messy condensation or even pressure problems.
4. If you really love garlic, feel free to toss in a couple extra cloves. Just don’t go overboard because too much garlic can overpower the dill and other spices.

KILLER SPICY GARLIC DILL PICKLES Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

kcal

Equipment: 1. Colander – for quickly rinsing and draining the cucumbers
2. Cutting board – needed for slicing cucumbers, garlic and peppers
3. Chef’s knife – for chopping and peeling the vegetables
4. Large pot – used for boiling the water, vinegar, salt and sugar mix
5. Measuring cups and spoons – to measure water, vinegar, salt, sugar and spices accurately
6. Spoon or whisk – to stir and dissolve the salt and sugar in the hot brine
7. Clean canning jars – for packing the cucumbers and spices
8. Funnel – helps you pour the hot brine into the jars with less mess
9. Jar lifter or tongs – for handling the hot jars safely when transferring them from the pot to the counter

Ingredients

4-6 small pickling cucumbers, sliced as you like
4 cups water
2 cups white vinegar
3 tablespoons kosher salt
2 teaspoons granulated sugar
10-12 garlic cloves, peeled
2-3 hot peppers (jalapenos or serranos work good), sliced
1 bunch fresh dill including fronds and stems
1 tablespoon whole mustard seeds
1 tablespoon whole coriander seeds
1 teaspoon whole black peppercorns
2 bay leaves

Directions

Wash your cucumbers and slice them how you like, then set aside.
In a large pot, combine 4 cups water, 2 cups white vinegar, 3 tablespoons kosher salt, and 2 teaspoons granulated sugar. Bring this mixture to a boil while stirring so the salt and sugar dissolve.
Meanwhile, peel about 10-12 garlic cloves and slice 2-3 hot peppers (jalapenos or serranos) into rounds.
Grab your clean canning jars and add a good bunch of fresh dill (including stems and fronds), then place in the garlic and hot peppers.
Toss in 1 tablespoon whole mustard seeds, 1 tablespoon whole coriander seeds, 1 teaspoon whole black peppercorns, and 2 bay leaves into each jar.
Add your sliced cucumbers into the jars evenly, making sure to spread them around all the spices.
Once the vinegar mixture has come to a boil and the salt and sugar are fully dissolved, carefully pour the hot brine over the cucumber slices and spices in the jars.
Ensure the cucumbers are fully submerged, then let the jars cool to room temperature.
Seal the jars securely and place them in the fridge for at least 48 hours before you dig in to allow the flavors to really meld.
Enjoy your killer spicy garlic dill pickles!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.