Killer Spicy Garlic Dill Pickle Recipe

Fresh garlic, homemade pickling spice, and chili peppers give this easy, traditional dill pickle recipe a spicy kick and unbeatable crunch. Whether you’re canning or refrigerating, these pickles are packed with flavor!

Why You’ll Love These Spicy Dill Pickles

• Perfect crunch with every bite
• Custom heat level — adjust chili peppers to your taste
• Refrigerator or shelf-stable canning options
• Great with sandwiches, burgers, or on their own!

Best Cucumbers for Pickling

Use small, firm cucumbers with few seeds. For refrigerator pickles, thin-skinned cucumbers like Persian or English are ideal. For canning, choose sturdier types like Kirby cucumbers that hold their crunch.

Which Vinegar Is Best?

Use a mix of white vinegar and apple cider vinegar for a perfect tang. White vinegar keeps your pickles bright, while cider adds depth of flavor.

How to Keep Pickles Crisp

• Use very fresh cucumbers
• Trim blossom ends to prevent spoilage
• Optional: soak in ice water for 30 minutes to help retain crispness

Homemade Pickling Spice Mix

• 2 tsp black peppercorns
• 2 tsp mustard seeds
• 2 tsp coriander seeds
• 2 tsp dill seed
• 1 tbsp allspice berries
• 1 tsp crushed red pepper flakes (optional if not using fresh chili)
• 10-12 bay leaves, crushed

Spicy Garlic Dill Pickles Ingredients

• 10–12 lbs pickling cucumbers, whole or sliced
• 2 cups apple cider vinegar
• 2 cups white vinegar
• 4 cups water
• 5 tsp pickling salt
• Homemade pickling spice – 2–3 tsp per jar
• Dried dill weed – 2–3 fronds per jar
• 10–18 Thai red peppers, split (2–3 per jar)
• 20–30 garlic cloves, peeled and smashed (4–5 per jar)

Instructions

1. Prepare Jars

Sterilize jars in boiling water or a dishwasher. Place lids in simmering water.

2. Make the Brine

In a large pot, bring vinegars, water, and salt to a simmer.

3. Pack the Jars

To each jar, add pickling spice, dill, peppers, and garlic. Tightly pack cucumbers (whole or sliced), trimming ends as needed.

4. Add Brine

Pour hot brine over cucumbers, leaving ½ inch headspace. Tap jars to release air bubbles.

5. Seal and Process (For Canning)

• Wipe rims clean
• Place sterilized lids and rings on jars
• Process in boiling water bath for 10 minutes
• Cool on a towel and check for seals (lids should be concave)

How Long Until Pickles Are Ready?

Let pickles sit for at least 7–10 days before opening. Flavor improves with time. Refrigerated pickles last 1–2 months; canned ones up to a year in a cool, dry place.

Make Refrigerator Pickles

Skip the water bath and refrigerate jars right away. Still crunchy, still tasty — just less shelf life (1–2 months).

Serving Ideas

• Pulled pork sandwiches
• Garlic burgers or bacon cheeseburgers
• Fish sandwiches
• Charcuterie boards

Nutrition Information (Per Serving)

Calories: 114 | Carbs: 14g | Protein: 3g | Fat: 3g | Sodium: 7006mg | Fiber: 4g | Sugar: 2g | Vitamin A: 245IU | Vitamin C: 21mg | Calcium: 142mg | Iron: 2mg

Bonus Tip

Did you know you can pickle without vinegar? In Eastern Europe, many use lacto-fermentation instead — it’s a natural, sour process without vinegar or bay leaves!