Spicy Garlic Dill Pickles
Ingredients (for 2 quart jars):
2 lbs pickling cucumbers (small, firm, washed)
6 cloves garlic (peeled and halved)
4–6 fresh dill sprigs
2 tsp red pepper flakes (adjust to taste)
2–4 fresh chili peppers (jalapeño, serrano, or Thai chili, sliced)
2 tsp black peppercorns
2 cups water
2 cups white vinegar
3 tbsp kosher salt
1 tbsp sugar (optional, balances acidity)
Instructions:
Prepare jars
Sterilize two quart-sized mason jars by boiling or running them through the dishwasher.
Pack the jars
Into each jar, add:
3 garlic halves
2–3 dill sprigs
1 tsp red pepper flakes
1–2 sliced chili peppers
1 tsp black peppercorns
Pack cucumbers tightly into jars, leaving about ½ inch of headspace.
Make the brine
In a saucepan, bring water, vinegar, salt, and sugar to a boil.
Stir until salt (and sugar, if using) dissolves completely.
Pour the brine
Carefully pour hot brine over cucumbers in jars, fully covering them.
Tap jars gently to remove air bubbles.
Seal and cool
Seal jars with lids and let them cool to room temperature.
Refrigerate & pickle
Refrigerate for at least 48 hours before eating for best flavor.
They will keep in the refrigerator for up to 2 months.
Tips:
For extra spicy pickles, add more chili peppers or even a dried habanero.
If you prefer crisper pickles, add a few grape leaves or ¼ tsp of calcium chloride (Pickle Crisp) per jar.
Use Persian or Kirby cucumbers for the best crunch.
