Killer Spicy Garlic Dill Pickle Recipe
Bold, crisp pickles infused with garlic, dill seeds, and a kick of red pepper flakes. Ready in just minutes of hands-on prep and bursting with tangy flavor after a few days in the fridge.
Ingredients
Pickles
- 2 pounds Kirby cucumbers trimmed blossom ends
Brine & Seasoning
- 10 cups water filtered
- 4 cups white vinegar
- 0.75 cup kosher salt non-iodized
- 4 cloves garlic thinly sliced
- 0.25 cup dill seeds
- 2 teaspoons red pepper flakes
- 4 leaves bay leaves
- 1 tablespoon whole peppercorns
Instructions
Pickles Preparation
- Wash the cucumbers and trim the blossom ends. Pack them tightly into two sterilized quart jars.
Brine & Spices
- In a large saucepan, combine water, white vinegar, and kosher salt. Bring to a boil over medium-high heat, stirring until the salt dissolves.
- Remove from heat and stir in garlic, dill seeds, red pepper flakes, bay leaves, and peppercorns. Let the brine steep for 10 minutes.
Canning & Resting
- Pour the hot brine into the jars, covering cucumbers completely. Wipe rims clean and screw on lids.
- Let jars cool to room temperature until lids pop. Refrigerate for at least 72 hours before serving.
Notes
Always use sterilized jars and clean utensils to prevent contamination.
Pickles store in the refrigerator for up to 2 months—crunch peaks in the first month.
Nutrition
Serving: 100gCalories: 15kcalCarbohydrates: 3g
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