Spicy Garlic Dill Pickles

🥒 Spicy Garlic Dill Pickles (Full Detailed Recipe)

These pickles are crunchy, garlicky, dilly, and spicy, perfect for sandwiches, burgers, or snacking straight from the jar. This is a refrigerator pickle recipe (no canning required), so it’s safe and easy.

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🧂 Ingredients (Makes about 2 quart jars)

Pickles

• 2½–3 pounds pickling cucumbers (Kirby or Persian work best)

• 6–8 cloves garlic, peeled and lightly smashed

• 4–6 fresh dill sprigs (or 2 tablespoons dill seeds)

• 2 teaspoons red pepper flakes (adjust for heat)

• 2–4 dried chili peppers or 1–2 fresh hot peppers (optional, for extra spice)

• 2 teaspoons black peppercorns

• 1 teaspoon mustard seeds (optional but recommended)

• 1 teaspoon coriander seeds (optional)

• 2 bay leaves (optional)

Brine

• 4 cups water

• 4 cups white vinegar (5% acidity)

• 4 tablespoons kosher salt (not iodized)

• 2 tablespoons granulated sugar (optional, balances heat)

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🔪 Equipment

• 2 clean quart-size glass jars with lids

• Medium saucepan

• Cutting board & knife

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🥒 Step 1: Prepare the Cucumbers

1. Wash cucumbers thoroughly.

2. Trim 1/8 inch off the blossom end (important for crunch).

3. Slice cucumbers:

   • Spears (cut lengthwise into quarters), or

   • Chips (¼-inch thick rounds), or

   • Leave whole if small enough

👉 For extra crunch: soak cucumbers in ice water for 1–2 hours, then drain well.

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🌶 Step 2: Pack the Jars

1. Divide evenly between jars:

   • Garlic

   • Dill

   • Red pepper flakes

   • Chili peppers

   • Peppercorns, mustard seeds, coriander, bay leaves

2. Pack cucumbers tightly into jars, standing them upright if possible.

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🔥 Step 3: Make the Brine

1. In a saucepan, combine:

   • Water

   • Vinegar

   • Salt

   • Sugar (if using)

2. Bring to a gentle boil, stirring until salt and sugar fully dissolve.

3. Remove from heat.

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🫙 Step 4: Pour & Seal

1. Carefully pour hot brine over cucumbers until fully submerged.

2. Leave about ½ inch headspace at the top.

3. Tap jars gently to release air bubbles.

4. Let cool to room temperature.

5. Seal with lids.

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❄ Step 5: Refrigerate & Wait

• Refrigerate for at least 48 hours (minimum)

• Best flavor after 5–7 days

• Flavor continues to intensify for up to 2 weeks

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⏱ Storage

• Keep refrigerated at all times

• Lasts up to 2 months in the fridge

• Always use clean utensils when removing pickles

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🌶 Heat Level Adjustments

• Mild: ½ tsp red pepper flakes, no chili peppers

• Medium: 1–2 tsp red pepper flakes

• Hot: 2–3 tsp flakes + fresh or dried chilies

• Extra Hot: Add sliced habanero or Thai chili (use carefully!)

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🧠 Pro Tips for Extra Crunch

• Use fresh cucumbers only

• Never use iodized salt

• Add ½ teaspoon calcium chloride (Pickle Crisp) per jar (optional)

• Keep pickles fully submerged in brine

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