Crisp & Spicy Garlic Dill Pickles
Make Crisp & Spicy Garlic Dill Pickles at home with this easy recipe. Ready in 24 hours, these tangy, crunchy pickles are packed with garlic and spice.
Equipment
- cutting board
- knife
- measuring cups
- measuring spoons
- large pot
- mason jars
Ingredients
Main Ingredients
- 1.5 pounds Kirby or pickling cucumbers about 8 small cucumbers
- 2 cups white vinegar 5% acidity
- 2 cups water
- 0.25 cup granulated sugar
- 3 tablespoons pickling or kosher salt
Spices and Flavorings
- 8 cloves garlic smashed and peeled
- 2 tablespoons dill seeds
- 2 teaspoons whole black peppercorns
- 1 teaspoon red pepper flakes
- 4 sprigs fresh dill plus more for jars
Instructions
- Thoroughly scrub the cucumbers under cold running water. Trim off and discard the very ends from each cucumber. If the cucumbers are longer than 4 inches, slice them into spears lengthwise. For smaller cucumbers, you can leave them whole or cut them into thick coins. Set them aside.
- In a large, non-reactive pot (like stainless steel or enamel), combine the white vinegar, water, granulated sugar, and pickling salt. Bring the mixture to a boil over high heat, stirring occasionally until the sugar and salt are fully dissolved. This is your pickling brine.
- While the brine heats, pack the prepared cucumbers tightly into two clean, 1-quart mason jars. Divide the smashed garlic cloves, dill seeds, whole black peppercorns, red pepper flakes, and fresh dill sprigs evenly between the two jars, tucking the spices among the cucumbers.
- Carefully pour the hot pickling brine over the cucumbers and spices in the jars, leaving about ½ inch of space at the top. Use a clean butter knife or a chopstick to gently slide down the inside of the jar to release any large air bubbles trapped between the cucumber spears.
- Let the jars cool completely uncovered on the counter until they reach room temperature. Once cool, screw on the lids and transfer the jars to the refrigerator. The pickles will be ready to eat in 24 hours and will develop their best crisp, spicy, and garlicky flavor after 1 week.
Notes
The pickles will develop their best crisp, spicy, and garlicky flavor after 1 week in the refrigerator.