Description
Tangy, crunchy, and full of flavor—these homemade spicy dill pickles are easy to make and deliver the perfect balance of heat and zest
Ingredients
Scale
- 4–6 small pickling cucumbers
- 2–3 fresh dill sprigs
- 2–3 garlic cloves, peeled
- 1 jalapeño or hot pepper, sliced (or 1 tsp red chili flakes)
- 1 cup white vinegar (or apple cider vinegar)
- 1 cup water
- 1 tablespoon pickling salt (or kosher salt)
- Optional: 1 grape leaf, ½ tsp black tea leaves, or ½ tsp Pickle Crisp (for extra crunch)
Instructions
- Wash cucumbers and trim off blossom ends. Cut into spears or rounds if desired.
- Sterilize the jar and lid by boiling or running through the dishwasher.
- Place dill, garlic, and sliced hot pepper into the jar. Pack cucumbers tightly but not crushed.
- In a saucepan, combine water, vinegar, and salt. Bring to a boil, stirring to dissolve salt.
- Carefully pour hot brine over the cucumbers until they are fully submerged. Leave ½-inch headspace.
- Add optional grape leaf or Pickle Crisp for added crunch
- Seal the jar and let cool to room temperature. Refrigerate for 2–7 days. Flavor improves over time.
- Enjoy your spicy dill pickles chilled!
Notes
- For more heat, double the chili flakes or add a habanero.
- Apple cider vinegar adds a sweeter tang than white vinegar.
- These are refrigerator pickles and are not shelf-stable without water bath processing.
- Best consumed within 1–2 months for maximum crunch and flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Condiments
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 6
- Sugar: 0
- Sodium: 290mg
- Carbohydrates: 1g
- Protein: 0
Keywords: spicy dill pickles