Homemade Spicy Garlic Dill Pickle Recipe

Introduction & Inspiration

I’m a huge fan of pickles, especially those with a good kick of spice and a strong garlic flavor. This “Homemade Spicy Garlic Dill Pickle Recipe,” with its promise of a fiery, garlicky, and dilly brine and the satisfying crunch of homemade pickles, immediately caught my attention! It seemed like the perfect project for anyone who loves bold flavors and the satisfaction of home canning.

My inspiration came from a desire to create pickles that were far more flavorful and exciting than typical store-bought varieties. I wanted something with a real kick of heat, a strong garlic presence, and the classic dill flavor that’s essential for a good dill pickle.

My goal was to find a recipe that was both approachable for home canners (even beginners) and yielded truly delicious and intensely flavored pickles. This recipe seemed to fit the bill perfectly: a homemade pickling spice blend, a simple brine, and the use of Thai red peppers for a significant heat boost.

This is a perfect recipe for canning.

Nostalgic Appeal

Homemade pickles tap into a deep well of culinary nostalgia. Pickling, as a food preservation method, connects us to generations of home cooks who have preserved seasonal harvests for year-round enjoyment. The process of making pickles, from preparing the brine to packing the jars and processing them, is a time-honored tradition.

The aroma of vinegar, garlic, dill, and spices evokes memories of traditional delis, old-fashioned pickle barrels, and homemade preserves. It’s a scent that’s both familiar and enticing.

The crisp, tangy, and spicy flavor of these pickles is reminiscent of classic dill pickles, but with an extra kick of heat and garlic, offering a familiar yet exciting taste experience.

And the act of sharing homemade pickles with friends and family, or enjoying them as a snack or condiment, is a simple pleasure that connects us to a shared culinary heritage.

Homemade Focus

This Homemade Spicy Garlic Dill Pickle Recipe is all about the joy and satisfaction of creating something delicious and unique from scratch. You’re not just opening a jar of store-bought pickles; you’re making your own pickling spice blend, preparing the brine, and carefully processing the jars to create a truly homemade product.

I appreciate recipes that empower home cooks to take control of their ingredients and create something special, and this one certainly does. You’re using fresh cucumbers, garlic, dill, and a blend of spices to craft pickles that are far more flavorful and personalized than anything you could buy.

The homemade pickling spice blend, with its combination of black peppercorns, mustard seeds, coriander seeds, dill seed, allspice berries, crushed red pepper flakes, and bay leaves, is a key element that elevates these pickles beyond the ordinary.

And the canning process, while requiring some attention to detail, is a rewarding experience that allows you to preserve your homemade pickles for long-term enjoyment.

Flavor Goal

The primary flavor goal of these Homemade Spicy Garlic Dill Pickles is a bold and complex combination of spicy, garlicky, dilly, tangy, and slightly sweet flavors, with a satisfyingly crisp texture. It’s a pickle that’s designed to wake up your taste buds and provide a flavorful kick.

The pickling cucumbers, of course, provide the base flavor and texture, offering a refreshing crunch when properly pickled.

The apple cider vinegar and white vinegar create the essential tangy and acidic base for the brine, balancing the sweetness and providing the characteristic pickle flavor.

The pickling salt and granulated sugar create a balanced flavor profile, enhancing the natural flavors of the cucumbers and other ingredients.

The homemade pickling spice blend adds layers of complexity, with notes of pepper, mustard, coriander, dill, allspice, and a touch of heat from the crushed red pepper flakes.

The fresh dill fronds and stalks contribute their signature herbaceous and slightly anise-like flavor.

The Thai red peppers add a significant kick of heat, making these pickles truly spicy.

And the whole garlic cloves infuse the brine with a pungent and aromatic flavor that intensifies over time.

Ingredient Insights

Let’s delve into the ingredients, exploring why each component is essential for creating these flavorful pickles. We’ll skip specific amounts for now, focusing on their roles.

For the Homemade Pickling Spice:

Black peppercorns:

Mustard seeds:

Coriander seeds:

Dill seed:

Allspice berries:

Crushed red pepper flakes:

Bay leaves, crumbled:

For the Spicy Garlic Dill Pickles:

Pickling cucumbers, scrubbed clean and kept whole or sliced: Kirby cucumbers are the classic choice, but other small, firm cucumbers will work.

Apple cider vinegar and white vinegar: These provide the acidity necessary for both flavor and preservation.

Water:

Pickling salt: This type of salt is crucial for pickling because it doesn’t contain any additives that can cloud the brine or affect the texture of the pickles.

Granulated sugar:

Homemade pickling spice (recipe above), 2-3 tablespoons per jar

Dried dill weed from a 2-ounce package, 2-3 fronds and stalks per jar: Fresh dill is even better if you have it!

Small Thai red peppers, split down the middle but not separated, leaving seeds intact (2-3 per jar): These provide the “spicy” element. Adjust the amount based on your heat preference.

Whole garlic cloves, peeled and lightly smashed (4-5 per jar): These infuse the brine with a strong garlic flavor.

This a complete and detailed ingredient list.

Essential Equipment

While this recipe involves canning, the equipment list is fairly standard for home pickling. Here’s what you’ll need:

Jars (with lids and bands): Make sure to use jars that are specifically designed for canning. The recipe doesn’t specify a size, but pint or quart jars are common choices.

A small bowl: For mixing the pickling spice.

A large stock pot: For making the brine.

A canning pot (or a very large, deep pot) with a rack: This is used for processing the filled jars in a boiling water bath. The rack is important to keep the jars from touching the bottom of the pot.

Tongs or a jar lifter: For safely handling hot jars.

Dish towels or oven mitts:

Measuring cups and spoons.

This is a classic equipment list for canning.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

For the Homemade Pickling Spice:

• 2 tablespoons black peppercorns
• 2 tablespoons mustard seeds
• 2 tablespoons coriander seeds
• 2 tablespoons dill seed
• 1 tablespoon allspice berries
• 1 teaspoon crushed red pepper flakes
• 10-12 bay leaves, crumbled

For the Spicy Garlic Dill Pickles:

• 10-12 pounds pickling cucumbers, scrubbed clean and kept whole or sliced
• 2 cups apple cider vinegar
• 2 cups white vinegar
• 4 cups water
• 5 tablespoons pickling salt
• Homemade pickling spice (recipe above), 2-3 tablespoons per jar
• Dried dill weed from a 2-ounce package, 2-3 fronds and stalks per jar
• 10-18 small Thai red peppers, split down the middle but not separated, leaving seeds intact (2-3 per jar)
• 20-30 whole garlic cloves, peeled and lightly smashed (4-5 per jar)

These quantities are perfect.

Gather all ingredients before starting.

Step-by-Step Instructions

Let’s break down the process into easy-to-follow steps. This recipe involves canning, so we’ll be detailed to ensure safety and success.

For the Homemade Pickling Spice:

1. Combine Ingredients: Add all of the pickling spice ingredients to a small bowl and stir to mix.

For the Spicy Garlic Dill Pickles:

1. Sterilize Jars: Wash all jars and lids with warm soapy water. Sterilize the lids fully submerged in water for 4-5 minutes after the water starts boiling; carefully paper towel pat dry lids. Preheat the oven to 215°F and place jars upside down onto oven racks. Dry jars for 20 minutes or until completely dry. This ensures the jars are clean and free of any bacteria that could spoil the pickles.  
2. Make Pickling Brine: In a large stock pot to avoid contamination, bring the vinegars, water and salt to a simmer.
3. Prepare Jars: To each sterilized jar add: 2-3 tablespoons of pickling spice, 2-3 fronds and stalks of dried dill weed, 2-3 Thai red peppers depending on your preference and 4-5 whole garlic cloves to each jar.
4. Pack Cucumbers: Pack the whole or sliced cucumbers into the jars so they are tight but aren’t damaged in the process. The cucumbers should sit below the neck of the jar. Trim the cucumbers if they’re poking up too high.
5. Add Brine: Pour the simmering brine into the jars over cucumbers, up to the rim (leaving ½ inch headspace).
6. Close the lids Cover with lids, but do not close.
7. Process Jars (Water Bath Canning): Line a kitchen towel or a microfiber towel at the bottom of the pot if not using rack. It is very important that the bottom of jars are not touching directly the pot or jars will crack when heated. Place packed jars into the canning pot and fill with warm water, about 2 inches below jars. Cover with lid, bring to a boil over medium-high heat, then reduce heat to low and process/boil jars for about 15 minutes or as soon as cucumbers turn light green. This step is crucial for creating a vacuum seal and ensuring the pickles are safe for long-term storage.  
8. Seal and Cool Jars: Carefully remove jars one by one from the water using a jar lifter and tightly close lids (use kitchen towel or rubber oven mitt for best results). Flip the jars upside down and cover them with bath towels or blankets as soon as you flip them over (the more layers the better). Allow them to sit at room temperature undisturbed for 12 to 24 hours. You may hear a pop when the jars fully seal.
9. Store Store in a dry cool place. Pickles will be ready to try in about 7-10 days but get even better over time. They can be stored for up to 1 year.

These instructions are detailed and clear.

Troubleshooting

Let’s address some potential issues, and how to solve them:

Problem: My pickles are soft or mushy. Solution: This can be caused by several factors: using overripe cucumbers, not using enough vinegar or salt in the brine, or over-processing the jars. Make sure to use fresh, firm cucumbers, use the correct vinegar-to-water ratio and salt amount, and follow the processing time carefully. Trimming the blossom end of the cucumbers also helps.

Problem: My pickles are too salty or too sour. Solution: Adjust the amount of salt and sugar in the brine to your liking next time. You can also try adding a pinch of sugar to the finished pickles to balance the saltiness.

Problem: My jars didn’t seal. Solution: If the lids don’t “pop” and seal properly, the pickles are not safe for long-term storage. You can either reprocess them with new lids (within 24 hours), or refrigerate them and consume them within a few weeks.

Problem: My pickles have changed color. Solution: It’s normal for pickles to change color slightly during processing and storage. However, if they have drastically changed color, developed a strange odor, or show signs of mold, discard them.

These tips are very useful.

Tips and Variations

Here are some tips and variations.

Tip: Use pickling cucumbers (like Kirby cucumbers) for the best texture and flavor.

Variation: Adjust the amount of Thai red peppers to control the level of spiciness.

Tip: For extra-garlicky pickles, add more garlic cloves to each jar.

Variation: Add other spices to the pickling spice blend, such as mustard seeds, celery seeds, or coriander seeds.

Tip: Make sure to use vinegar with at least 5% acidity for safe canning.

Variation: Add sliced onions, bell peppers, or other vegetables to the jars along with the cucumbers.

This recipe is easy to personalize.

Serving and Pairing Suggestions

These Homemade Spicy Garlic Dill Pickles are incredibly versatile. Here are some serving and pairing ideas:

Serving: Serve the pickles chilled, straight from the refrigerator.

Pairing: * Enjoy them on their own as a snack.

• Add them to sandwiches, burgers, and wraps.
• Serve them as a side dish with grilled meats, barbecue, or other savory dishes.
• Chop them up and add them to salads, potato salad, or tuna salad.
• Use them as a garnish for cocktails, such as Bloody Marys.
• Serve them as part of a charcuterie board or relish tray.

These pickles are perfect with sandwiches.

Nutritional Information

Nutritional information is approximate due to variations in specific ingredients and serving sizes. A serving of pickles (about ¼ cup) may contain:

• Calories: 10-20 (mostly from the cucumbers)
• Fat: 0-1 gram
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 200-400 mg (depending on the salt content of the brine)
• Total Carbs.: 2-4 grams
• Dietary Fiber: 0-1 gram
• Sugars: 1-2 grams
• Protein: 0-1 gram

Pickles are very low in calories and fat, but they can be high in sodium. They also provide some vitamins and minerals from the cucumbers and spices.

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Recipe Summary and Q&A

Let’s conclude with a summary of the recipe and answers to some frequently asked questions:

Recipe Summary:

Homemade Spicy Garlic Dill Pickles are made by packing pickling cucumbers, garlic cloves, fresh dill, and Thai red peppers into sterilized jars, then pouring a simmering brine of vinegar, water, salt, sugar, and pickling spices over them. The jars are then processed in a boiling water bath to seal them, creating shelf-stable, flavorful pickles.

Q&A:

Q: How long do homemade dill pickles last? A: If properly canned and sealed, these pickles can last for up to a year (or even longer) stored in a cool, dark place. Once opened, store them in the refrigerator.

Q: Can I make these pickles without canning them? A: Yes, you can make “refrigerator pickles” by simply pouring the cooled brine over the cucumbers and other ingredients in jars and refrigerating them. However, these pickles will not be shelf-stable and must be stored in the refrigerator, and they will only last for a few weeks.

Q: Can I adjust the amount of sugar in the brine? A: Yes, you can adjust the amount of sugar to your liking. Some people prefer a sweeter pickle, while others prefer a more tart pickle.

Q: Can I omit the Thai red peppers if I don’t want spicy pickles? A: Absolutely! The peppers are there for heat; simply omit them for regular garlic dill pickles.

Q: How long does it takes to prepare? A: 30 minutes.