If you love pickles with a kick, these Easy Killer Spicy Garlic Dill Pickles are just for you! With crunchy cucumbers, bold garlic, and a spicy twist, they’ll add zing to any meal.
The great thing about this recipe is how quickly you can whip them up! I make a batch, pop them in the fridge, and enjoy them all week—snack time just got better! 😄
Key Ingredients & Substitutions
Cucumbers: Kirby cucumbers are perfect due to their crunchiness and thin skin. If you can’t find them, regular pickling cucumbers will also work. Just make sure they’re firm for the best texture!
Garlic: Fresh garlic is essential for that bold flavor. If you’re short on fresh, you could use garlic powder, but I’d recommend sticking with raw for the best taste.
Dill: Fresh dill adds a lovely aroma, but dried dill weed can work too if fresh isn’t available. Use about 3 tablespoons of dried for this recipe.
Chili Peppers: The choice of fresh chili peppers can really change the heat level. For less spice, go with milder varieties or use fewer peppers. I love using jalapeños for a nice kick!
Vinegar: White vinegar is standard, but you can switch it up with apple cider vinegar for a slightly sweet taste. Just keep the acidity level around 5%.
How Do I Ensure My Pickles Stay Crunchy?
To keep your pickles crisp, here are a few tips to consider:
- Use fresh, firm cucumbers with no soft spots. Avoid overripe ones.
- Consider adding a few grape leaves or a pinch of cornstarch to the jar. Both help maintain crunchy pickle texture.
- Avoid boiling your cucumbers in the brine. Just pour hot brine over them!
- Let them marinate in the fridge for at least 24 hours to develop flavor, but a few days is ideal for crunch and taste.
How to Make Easy Killer Spicy Garlic Dill Pickles
Ingredients You’ll Need:
For the Pickles:
- 4-5 medium cucumbers (Kirby cucumbers preferred), washed and sliced into spears or halves
- 4 garlic cloves, peeled and smashed
- 2-3 fresh dill heads or 3 tbsp dried dill weed
- 1-2 fresh red chili peppers (such as Fresno or jalapeño), sliced or whole for less heat
- 1 tbsp coriander seeds
- 1 tbsp mustard seeds
- 1 tbsp black peppercorns
For the Brine:
- 1 cup white vinegar (5% acidity)
- 1 cup water
- 1 tbsp sea salt or kosher salt (non-iodized)
- 1 tsp sugar (optional)
How Much Time Will You Need?
This recipe will take you about 15 minutes to prepare, plus a chilling time of at least 24 hours for the flavors to really come together. You’ll enjoy crunchy, spicy flavors within just a day, and they’ll keep well in your fridge for up to 2 weeks!
Step-by-Step Instructions:
1. Prepare the Cucumbers:
Begin by washing your cucumbers thoroughly. After they’ve soaked in water, slice them into spears or halves, choosing the style you prefer. This is where you can get creative—make them chunky or slim!
2. Pack the Jar:
Grab a clean quart-sized glass jar and start layering your cucumber pieces. Arrange them vertically or horizontally so they fit snugly. This presentation makes them look even more appetizing!
3. Add Flavor Burst:
Now it’s time to add those delicious garlic cloves, fresh dill heads, and your spicy chili peppers. Scatter them among the cucumbers evenly. They’ll infuse their flavors beautifully as the pickles sit in the brine.
4. Spice It Up:
Sprinkle in the coriander seeds, mustard seeds, and black peppercorns. These spices will give your pickles that killer tang and depth of flavor.
5. Make the Brine:
In a small pot, mix together the white vinegar, water, sea salt, and optional sugar. Bring this mixture to a gentle boil over medium heat, stirring occasionally until the salt (and sugar, if using) fully dissolves.
6. Pour the Brine:
Carefully pour the hot brine over the cucumbers and spices in the jar. Make sure everything is fully submerged in the liquid—this is crucial for proper pickling!
7. Cool and Seal:
Put the lid on the jar after it cools down to room temperature. It’s important not to seal it while it’s still hot to avoid pressure build-up.
8. Chill and Enjoy:
Store your jar in the refrigerator for at least 24 hours before digging in. For the best flavor, let them sit for about 3 days. These scrumptious pickles can stay fresh and crunchy for up to 2 weeks!
Enjoy your Easy Killer Spicy Garlic Dill Pickles as a fantastic snack, a topping for sandwiches, or as a zesty side dish with meals!
Frequently Asked Questions
Can I Use Different Types of Cucumbers?
Absolutely! While Kirby cucumbers are preferred for their crunch, you can also use salad cucumbers. Just ensure they are firm and fresh for the best texture in your pickles!
What If I Want to Reduce the Spice Level?
If you prefer milder pickles, you can either omit the chili peppers or use fewer peppers. You can also remove the seeds from the peppers to lessen their heat while still retaining flavor.
How Long Do These Pickles Last?
These pickles will keep in the refrigerator for up to 2 weeks. Just ensure they remain submerged in the brine, and always use clean utensils when serving to avoid contamination!
Can I Make These Pickles a Few Days in Advance?
Definitely! In fact, they taste even better after a few days of marinating in the brine. Just make sure to store them in an airtight container in the fridge for the best results!
