Spicy Garlic and Dill Pickles — crunchy, tangy, garlicky, and with a fiery kick. Whether you’re snacking straight from the jar or adding them to burgers and sandwiches, these homemade pickles are way better than store-bought and surprisingly easy to make!
🥒🔥 Spicy Garlic and Dill Pickles (Refrigerator Style)
Crunchy cucumbers in a bold brine with fresh dill, loads of garlic, and a spicy kick. These pickles are ready to enjoy in just a couple of days — no canning required!
🛒 Ingredients (makes about 2 jars):
4–5 small cucumbers (Kirby or Persian work best), sliced into spears or rounds
4–6 cloves garlic, peeled and smashed
1–2 fresh chili peppers (like jalapeño, serrano, or Thai chili), sliced
1 cup fresh dill sprigs
1 ½ cups water
1 ½ cups white vinegar
1 tablespoon kosher salt
1 tablespoon sugar (optional, balances acidity)
1 teaspoon black peppercorns
½ teaspoon crushed red pepper flakes (adjust to spice preference)
Optional: 1 teaspoon mustard seeds or coriander seeds for extra flavor
🫙 Instructions:
1. Prep the jars:
Sterilize 2 pint-size glass jars or containers. Pack them with cucumber slices, garlic, chili slices, and dill sprigs.
2. Make the brine:
In a small saucepan, combine water, vinegar, salt, sugar (if using), peppercorns, red pepper flakes, and optional seeds. Bring to a simmer, stirring until salt and sugar dissolve. Remove from heat and let cool slightly.
3. Pour the brine:
Carefully pour the warm brine over the cucumbers in the jars, making sure everything is submerged. Tap the jars gently to remove air bubbles.
4. Seal & chill:
Seal the jars with lids and refrigerate. Let them sit for at least 24–48 hours before eating — flavor gets better the longer they sit!
🧊 Storage:
Keep refrigerated. These pickles stay crisp and flavorful for up to 3–4 weeks — if they last that long!
💡 Tips & Variations:
Extra spicy? Add more chili flakes or a whole dried chili to the brine.
Sweeter pickles? Increase the sugar to 2–3 tablespoons.
Use other veggies: Try this brine with sliced carrots, green beans, or even red onions.
For canning: Use a proper water bath canning method and skip the garlic to be safe for shelf storage.
