Introduction & Inspiration
These Homemade Spicy Garlic Dill Pickles are not for the faint of heart! I’ve always loved pickles with a kick. And this recipe takes that passion to a whole new level.
The inspiration for these pickles came from a desire to create something truly unique and intensely flavorful. I wanted a pickle that would wake up my taste buds. And leave a lasting impression.
I experimented with different combinations of spices and heat levels. Until I found the perfect balance of fiery, garlicky, and dilly goodness. This recipe is the result of that delicious experimentation.
These pickles are definitely a step up from your average dill pickle. They’re perfect for those who crave bold flavors and a satisfying crunch. I’m addicted!
Nostalgic Appeal
While these Spicy Garlic Dill Pickles are a bold and modern take on a classic, they still evoke a sense of nostalgia. They remind me of the homemade pickles I enjoyed growing up. But with an added fiery twist.
There’s something inherently comforting about the familiar flavors of dill, garlic, and vinegar. Even with the added heat, these pickles still retain that classic pickle essence. It is very comforting.
This recipe is a way to honor that tradition. While pushing the boundaries of flavor. It’s a blend of old and new.
These pickles are perfect for sharing with friends and family who appreciate a bit of spice. They’re a conversation starter and a guaranteed crowd-pleaser (for those who can handle the heat!).
Homemade Focus
As with all my preserving projects, I’m a firm believer in the power of homemade. Making your own Spicy Garlic Dill Pickles allows you to control the ingredients, the heat level, and the overall flavor profile. It’s a rewarding culinary adventure.
Store-bought spicy pickles often lack the depth of flavor and the satisfying crunch that you can achieve with homemade. Plus, you can avoid any artificial flavors, preservatives, or excessive sodium.
This recipe is a testament to the fact that homemade doesn’t have to be difficult. It requires a bit of time and effort, especially with the canning process. But the results are well worth it.
It’s a project that I encourage everyone to try, especially if you’re a fan of spicy food. It’s a great way to elevate your pickle game and impress your friends and family.
Flavor Goal
The flavor goal of these Homemade Spicy Garlic Dill Pickles is to create an intense and complex flavor experience. It’s a bold combination of spicy, garlicky, dilly, tangy, and slightly sweet notes. These pickles are not shy!
The Thai red peppers provide the primary source of heat, delivering a fiery kick that lingers on the palate. The garlic adds a pungent aroma and flavor that complements the dill and spices beautifully.
The homemade pickling spice blend adds layers of complexity, with notes of black pepper, mustard, coriander, dill seed, allspice, and bay leaf. The vinegar provides the signature tanginess. The salt enhances all the flavors.
The cucumbers themselves provide a refreshing crunch and a mild flavor that balances the intensity of the brine and spices. The overall effect is a pickle that’s both addictive and unforgettable.
Ingredient Insights
Let’s delve into the ingredients that make these Homemade Spicy Garlic Dill Pickles so exceptional. First, we have the pickling cucumbers. These are essential for achieving that perfect crispness.
Pickling cucumbers, such as Kirby cucumbers, have thinner skins and fewer seeds than regular slicing cucumbers. They also hold their shape better during the canning process.
Next, we have the stars of the show: Thai red peppers and garlic cloves. These provide the heat and pungent flavor that define these pickles.
Apple cider vinegar and white vinegar form the base of the pickling brine. The combination of the two vinegars creates a balanced acidity and a slightly sweeter flavor.
Water is used to dilute the vinegar. Pickling salt is essential for both flavor and preservation. Use pickling salt or fine sea salt, not iodized table salt.
The homemade pickling spice blend is a crucial component. It’s a combination of black peppercorns, mustard seeds, coriander seeds, dill seed, allspice berries, crushed red pepper flakes, and bay leaves.
Finally, dried dill weed (fronds and stalks) adds that classic dill pickle flavor. You can also add some fresh dill sprigs to the jars for extra flavor and visual appeal.
Essential Equipment
To make these Homemade Spicy Garlic Dill Pickles, you’ll need the following canning equipment:
Jars and Lids: You’ll need sterilized jars and lids. The recipe doesn’t specify a jar size, but pint jars or quart jars are common for pickles.
A large stock pot for the water bath canning process.
A canning rack (or a kitchen towel/microfiber towel) to place at the bottom of the pot.
A jar lifter to safely remove the hot jars from the boiling water.
Tongs to handle the sterilized lids.
A wide-mouth funnel (optional, but helpful) for filling the jars.
Ladle
Cutting board and a knife
Canning can seem daunting. But with the right equipment and careful attention to the instructions, it’s a manageable and rewarding process.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements, for easy reference:
For the Homemade Pickling Spice:
- 2 tablespoons black peppercorns
- 2 tablespoons mustard seeds
- 2 tablespoons coriander seeds
- 2 tablespoons dill seed
- 1 tablespoon allspice berries
- 1 teaspoon crushed red pepper flakes
- 10-12 bay leaves, crumbled
For the Spicy Garlic Dill Pickles:
- 10-12 pounds pickling cucumbers, scrubbed clean and kept whole or sliced
- 2 cups apple cider vinegar
- 2 cups white vinegar
- 4 cups water
- 5 tablespoons pickling salt
- Homemade pickling spice (recipe above), 2-3 tablespoons per jar
- Dried dill weed from a 2-ounce package, 2-3 fronds and stalks per jar
- 10-18 small Thai red peppers, split down the middle but not separated, leaving seeds intact (2-3 per jar)
- 20-30 whole garlic cloves, peeled and lightly smashed (4-5 per jar)
Note: The recipe provides quantities for a large batch (10-12 pounds of cucumbers). You can adjust the quantities proportionally if you want to make a smaller batch.
Step-by-Step Instructions
Let’s get pickling! Here’s a detailed, step-by-step guide to making these Homemade Spicy Garlic Dill Pickles:
1. Make the Pickling Spice:
In a small bowl, combine all of the pickling spice ingredients: black peppercorns, mustard seeds, coriander seeds, dill seed, allspice berries, crushed red pepper flakes, and crumbled bay leaves.
Stir to mix well. Set aside.
2. Prepare the Jars and Lids:
Wash the jars and lids with warm soapy water. Rinse thoroughly.
Sterilize the jars. I do it in the diswasher. Remove them while still warm.
Add the lids to a small pot of simmering boiled water to pull from for the canning process.
3. Make the Brine:
In a large stock pot, combine the apple cider vinegar, white vinegar, water, and pickling salt.
Bring the mixture to a simmer over medium-high heat, stirring occasionally, until the salt is completely dissolved.
4. Fill the Jars:
To each sterilized jar, add: 2-3 tablespoons of the homemade pickling spice, 2-3 fronds and stalks of dried dill weed, 2-3 Thai red peppers (depending on your preferred heat level), and 4-5 whole garlic cloves.
Pack the whole or sliced cucumbers tightly into the jars. They should be tight but not damaged. The cucumbers should sit below the neck of the jar. Trim the cucumbers if they’re poking up too high.
5. Pour in the Brine:
Pour the hot brine into the jars, leaving ½ inch headspace (the space between the top of the brine and the rim of the jar). This is important for proper sealing.
6. Prepare for Canning:
Wipe the rims of the jars clean with a damp cloth. This will ensure a good seal.
Use tongs to place the sterilized lids and rings on top of the jars. Do not touch the lids where they sit on the jars with your fingers, to avoid contamination. Screw on the rings fingertip-tight.
7. Process in a Water Bath:
Place a canning rack (or a folded kitchen towel) in the bottom of a large stock pot. Place the filled jars on the rack.
Fill the pot with enough hot water to cover the jars by at least 1 inch.
Bring the water to a rolling boil over high heat. Once boiling, start a timer for 10 minutes (this is the processing time).
8. Cool and Seal:
After 10 minutes, turn off the heat and carefully remove the jars from the pot using a jar lifter.
Place the jars on a dishtowel on the counter, leaving some space between them. As the jars cool, you will hear them pop as they seal.
Sealed jars should feel solid when tapped and be concave in shape.
9. Store and Enjoy:
Store the sealed jars in a dry, cool place. The pickles will be ready to try in about 7-10 days. But they get even better over time.
They can be stored for up to a year (or even longer) if properly sealed.
Troubleshooting
Even with the best intentions, things can sometimes go wrong during the canning process. Here are some common issues and how to address them:
Problem: Jars did not seal.
Solution: If a jar did not seal (the lid doesn’t “pop” and can be easily pressed down), you can try reprocessing it with a new lid. If it still doesn’t seal, refrigerate the jar and consume the pickles within a few weeks.
Problem: Pickles are too soft.
Solution: This could be due to using overripe cucumbers, not using enough salt, or over-processing the jars. Make sure to use fresh, firm pickling cucumbers, follow the brine recipe carefully, and adhere to the recommended processing time.
Problem: Pickles are shriveled. Solution: Too much sugar, salt, or vinegar.
Problem: Brine is cloudy.
Solution: This can be caused by using iodized salt, hard water, or minerals in the water. Use pickling salt or fine sea salt, and if you have hard water, consider using filtered or distilled water.
Problem: Pickles have lost their color. Solution: Usually due to over-processing.
Tips and Variations
Here are some tips and variations to help you customize these Homemade Spicy Garlic Dill Pickles:
Tip: For even crispier pickles, try adding a grape leaf, a small piece of horseradish root, or a pinch of alum to each jar.
Tip: Adjust the heat level by adding more or fewer Thai red peppers. You can also remove the seeds from the peppers for a milder flavor.
Tip: If you don’t have dried dill weed, you can use fresh dill sprigs instead. Add a generous amount to each jar.
Variation: Add other spices to the pickling spice blend, such as celery seeds, turmeric, or ginger.
Variation: Add other vegetables to the jars, such as sliced onions, carrots, or cauliflower florets.
Variation: Use a different type of vinegar, such as white distilled vinegar or rice vinegar, for a slightly different flavor.
Variation: Omit the sugar for a more traditional, sour pickle.
Serving and Pairing Suggestions
These Homemade Spicy Garlic Dill Pickles are incredibly versatile:
Serving Suggestions:
Serve them as a snack, straight from the jar (if you can handle the heat!).
Add them to sandwiches, burgers, or wraps for a spicy kick.
Serve them alongside grilled meats, fish, or poultry.
Chop them up and add them to salads, potato salad, or deviled eggs.
Include them on a charcuterie board or cheese platter.
Use them as a garnish for cocktails, such as Bloody Marys or spicy margaritas.
Pairing Suggestions: These spicy pickles pair well with foods that can balance their heat and acidity.
Try them with rich, creamy cheeses, such as brie or goat cheese.
They’re also delicious with grilled meats, smoked salmon, or fried chicken.
For beverages, try a cold beer (especially an IPA or a pilsner), a crisp white wine, or a refreshing cocktail.
Nutritional Information
These Homemade Spicy Garlic Dill Pickles are a low-calorie, low-fat, and flavorful snack. Here’s an approximate nutritional breakdown per serving (about ¼ cup):
- Calories: Approximately 15-20
- Protein: Less than 1 gram
- Fat: Less than 1 gram
- Carbohydrates: 3-4 grams
- Fiber: Less than 1 gram
This is an estimate. Pickling cucumbers are a good source of vitamins and minerals, including vitamin K and potassium.
The pickling process adds some sodium, but it’s still a relatively low-sodium snack compared to many processed foods.
The spices also contribute antioxidants and potential health benefits.
Print
Homemade Spicy Garlic Dill Pickle Recipe
Description
These Homemade Spicy Garlic Dill Pickles are not for the faint of heart! I’ve always loved pickles with a kick
Ingredients
For the Homemade Pickling Spice:
- 2 tablespoons black peppercorns
- 2 tablespoons mustard seeds
- 2 tablespoons coriander seeds
- 2 tablespoons dill seed
- 1 tablespoon allspice berries
- 1 teaspoon crushed red pepper flakes
- 10–12 bay leaves, crumbled
For the Spicy Garlic Dill Pickles:
- 10–12 pounds pickling cucumbers, scrubbed clean and kept whole or sliced
- 2 cups apple cider vinegar
- 2 cups white vinegar
- 4 cups water
- 5 tablespoons pickling salt
- Homemade pickling spice (recipe above), 2-3 tablespoons per jar
- Dried dill weed from a 2-ounce package, 2-3 fronds and stalks per jar
- 10–18 small Thai red peppers, split down the middle but not separated, leaving seeds intact (2–3 per jar)
- 20–30 whole garlic cloves, peeled and lightly smashed (4–5 per jar)
Instructions
1. Make the Pickling Spice:
In a small bowl, combine all of the pickling spice ingredients: black peppercorns, mustard seeds, coriander seeds, dill seed, allspice berries, crushed red pepper flakes, and crumbled bay leaves.
Stir to mix well. Set aside.
2. Prepare the Jars and Lids:
Wash the jars and lids with warm soapy water. Rinse thoroughly.
Sterilize the jars. I do it in the diswasher. Remove them while still warm.
Add the lids to a small pot of simmering boiled water to pull from for the canning process.
3. Make the Brine:
In a large stock pot, combine the apple cider vinegar, white vinegar, water, and pickling salt.
Bring the mixture to a simmer over medium-high heat, stirring occasionally, until the salt is completely dissolved.
4. Fill the Jars:
To each sterilized jar, add: 2-3 tablespoons of the homemade pickling spice, 2-3 fronds and stalks of dried dill weed, 2-3 Thai red peppers (depending on your preferred heat level), and 4-5 whole garlic cloves.
Pack the whole or sliced cucumbers tightly into the jars. They should be tight but not damaged. The cucumbers should sit below the neck of the jar. Trim the cucumbers if they’re poking up too high.
5. Pour in the Brine:
Pour the hot brine into the jars, leaving ½ inch headspace (the space between the top of the brine and the rim of the jar). This is important for proper sealing.
6. Prepare for Canning:
Wipe the rims of the jars clean with a damp cloth. This will ensure a good seal.
Use tongs to place the sterilized lids and rings on top of the jars. Do not touch the lids where they sit on the jars with your fingers, to avoid contamination. Screw on the rings fingertip-tight.
7. Process in a Water Bath:
Place a canning rack (or a folded kitchen towel) in the bottom of a large stock pot. Place the filled jars on the rack.
Fill the pot with enough hot water to cover the jars by at least 1 inch.
Bring the water to a rolling boil over high heat. Once boiling, start a timer for 10 minutes (this is the processing time).
8. Cool and Seal:
After 10 minutes, turn off the heat and carefully remove the jars from the pot using a jar lifter.
Place the jars on a dishtowel on the counter, leaving some space between them. As the jars cool, you will hear them pop as they seal.
Sealed jars should feel solid when tapped and be concave in shape.
9. Store and Enjoy:
Store the sealed jars in a dry, cool place. The pickles will be ready to try in about 7-10 days. But they get even better over time.
They can be stored for up to a year (or even longer) if properly sealed.
Recipe Summary and Q&A
Let’s recap this fiery and flavorful Homemade Spicy Garlic Dill Pickle journey! We’ve covered it all. Here’s a quick summary:
Summary: These Homemade Spicy Garlic Dill Pickles are a bold and flavorful take on the classic dill pickle. They’re made with pickling cucumbers, a spicy and aromatic brine, and a generous amount of garlic and Thai red peppers. They’re relatively easy to make with the right canning equipment, and the results are well worth the effort.
Q&A:
Q: How long do these pickles last?
A: Properly canned and sealed pickles can last for up to a year (or even longer) in a cool, dark place. Once opened, store them in the refrigerator.
Q: Can I adjust the amount of spice?
A: Absolutely! Adjust the number of Thai red peppers to your preference. You can also remove the seeds from the peppers for a milder flavor.
Q: I don’t have all the spices for the pickling spice blend. Can I substitute?
A: Yes, you can make substitutions. The key flavors are black peppercorns, mustard seeds, and dill seed. The other spices add complexity, but you can adjust them based on what you have on hand.
Q: Can I use regular cucumbers instead of pickling cucumbers?
A: While pickling cucumbers are ideal, you can use regular cucumbers. However, the pickles may not be as crisp, and the texture may be slightly different.
Q: My jars didn’t seal, what do I do? A: If the jars didn’t seal, the best thing to do is to consume the pickles within a few weeks, stored in the refrigerator.