If you’re looking for a crunchy, flavorful pickle with a spicy twist, this Spicy Garlic Dill Pickles recipe is your new go-to. Perfect for topping burgers, pairing with sandwiches, or snacking straight out of the jar, these pickles pack a punch of heat, tanginess, and bold garlic flavor. Made with simple ingredients, they’re easy to prepare at home and require no canning skills. Let’s dive into how you can make this zesty, briny delight.
Ingredients
For the Pickled Vegetables:
- 6 to 8 small cucumbers, sliced into ¼-inch thick rounds
- 1 large carrot, peeled and sliced into thin coins or small sticks
- 1 small onion, thinly sliced (optional for extra flavor)
- 4 garlic cloves, peeled and lightly crushed
- 2 teaspoons red pepper flakes (adjust for spice preference)
For the Spices:
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1 teaspoon black peppercorns
- 1 teaspoon dill seeds or 2 to 3 sprigs of fresh dill
- 1 bay leaf
For the Brine:
- 1½ cups water
- 1½ cups distilled white vinegar
- 2 tablespoons kosher salt
- 1 tablespoon sugar (optional, helps balance acidity)
Instructions
Step 1: Prepare the Vegetables
Start by thoroughly washing the cucumbers and carrots. Slice the cucumbers into even rounds and the carrots into thin slices or batons. Thinly slice the onion if you’re using it. Place all the sliced vegetables, garlic cloves, and onion into a clean glass jar or container.
Step 2: Add the Spices
To the jar, add your red pepper flakes, mustard seeds, coriander seeds, black peppercorns, dill seeds (or fresh dill), and a bay leaf. These spices will infuse the vegetables with aromatic, zesty, and spicy flavor.
Step 3: Make the Brine
In a medium saucepan, combine the water, vinegar, kosher salt, and sugar. Bring the mixture to a boil over medium-high heat, stirring to dissolve the salt and sugar completely. Once it reaches a rolling boil, turn off the heat.
Step 4: Combine and Cool
Carefully pour the hot brine over the vegetables and spices in the jar. Ensure all ingredients are fully submerged in the liquid. You may need to press down on the veggies gently with a spoon to remove air bubbles and ensure everything is covered.
Allow the jar to cool at room temperature for about 30 to 60 minutes before sealing it with a lid.
Step 5: Marinate
Place the sealed jar in the refrigerator and allow the pickles to marinate for at least 24 hours. For the best flavor, let them sit for 48 to 72 hours. This gives time for the garlic, dill, and spices to fully infuse into the vegetables.
Serving Suggestions
- Snacks: Serve these pickles as a crisp snack or appetizer with cheese and charcuterie.
- Sandwiches & Burgers: Add them to deli sandwiches, burgers, or wraps for a crunchy, spicy bite.
- Salads: Chop them up and toss into potato salad, coleslaw, or pasta salad.
- Garnish: Use them to garnish Bloody Marys or savory cocktails.
Tips for Success
1. Choose the Right Cucumbers
Use firm, small cucumbers like Kirby or Persian cucumbers. They hold their crunch better during pickling compared to regular slicing cucumbers.
2. Adjust Heat Level
Not a fan of too much spice? Start with 1 teaspoon of red pepper flakes or omit them entirely. Want more heat? Add a few slices of fresh jalapeño or even a pinch of cayenne pepper.
3. Use Fresh Garlic
Crushed garlic cloves bring sharp, pungent flavor. Avoid using garlic powder as it won’t provide the same bite.
4. Substitutions
You can swap dill seeds for fresh dill, or coriander seeds for celery seeds depending on your flavor preferences. Apple cider vinegar can be used for a sweeter, fruitier note.
5. Storage
These are refrigerator pickles, not canned shelf-stable ones. Keep them in the fridge for up to 3 weeks. Always use clean utensils to avoid contamination.
Nutrition (Per Serving – Approximate)
- Calories: 15
- Carbohydrates: 3g
- Sugar: 1g
- Fiber: 0.5g
- Sodium: 250mg
- Fat: 0g
- Protein: 0g
These values will vary slightly depending on serving size and specific ingredients used.
Why You’ll Love These Pickles
- Quick and Easy: No water-bath canning required. Just make the brine, pour, and chill.
- Customizable: Adjust the heat, sweetness, or herb profile to suit your taste.
- Naturally Vegan & Gluten-Free: Ideal for a variety of diets.
- Crisp and Crunchy: The texture is spot-on if you use firm, fresh cucumbers.
- Packed with Flavor: Garlic, dill, and spice make this far from your average pickle.
Variations
- Sweet and Spicy: Add more sugar (up to 3 tablespoons) and sliced jalapeños for a sweet heat combo.
- Herbed Pickles: Add thyme or rosemary sprigs for extra herbal aroma.
- Asian-Inspired: Use rice vinegar, ginger, and a splash of soy sauce for a unique twist.
Troubleshooting
- Pickles Are Too Sour: Reduce the vinegar to 1 cup and increase water to 2 cups next time.
- Too Soft: Ensure you use fresh cucumbers and avoid over-slicing.
- Brine Cloudy: Natural sediment can appear over time—this is normal. If mold forms or it smells bad, discard immediately.
These Spicy Garlic Dill Pickles bring together the punch of heat, the zing of vinegar, and the bite of fresh garlic and dill. In under an hour of prep and a few days of waiting, you’ll have homemade pickles that blow store-bought versions out of the water. Whether you enjoy them straight from the jar or on top of your favorite sandwich, they’re guaranteed to add zest to every bite.