Table of Contents
  1. Watch how to can these spicy dill pickles
  2. How to Can Spicy Dill Pickles Recipe

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I grew up with pickles, pickles, and yet more pickles! If you happened to see my article in August’s Better Homes & Gardens magazine, you know my love for pickles has been passed down throughout my family. This spicy garlic and dill variety is so super simple!

Close up view of glass canning jar filled with spicy dill pickles sitting on white countertop with other filled canning jars in background

More pickle recipes

Watch how to can these spicy dill pickles

YouTube video
Glass jar filled with slices of spicy dill pickles sitting on white countertop with extra cucumbers in background as well as other filled canning jars

How to Can Spicy Dill Pickles

4.95 from 17 votes
Everyone loves a dill pickle. Whether they are used on a hamburger or eaten on their own, they are so delicious. And when made in a spicy variety, these cannot be beaten!
Prep Time 40 minutes
Cook Time 10 minutes
Process Time 10 minutes
Total Time 1 hour
Servings 10 pint jars


  • 11 lbs cucumbers
  • 3 cups apple cider vinegar
  • 1 cup white vinegar
  • 4 cups water
  • 3 tbsp honey
  • 2 tbsp canning salt
  • 5 tsp dill seed separated
  • 10 cloves garlic peeled and smashed
  • 10 hot peppers (or ½ tsp red pepper flakes per jar) 


  • In a 6-quart saucepan, combine the two kinds of vinegar, water, honey, and salt. Bring to a boil and reduce to a simmer.
  • To prepare the cucumbers, cut off ½-inch on each end and discard. Slice ¼-inch slices and set them aside in a bowl. If not using fresh cucumbers, soak the cucumbers in ice water for 2 hours.
  • To each sterilized pint jar, add one hot pepper or red pepper flakes and one smashed garlic clove. Pack cucumbers in each jar, leaving ½-inch headspace. Add ½ tsp dill seed on top of cucumbers.
  • Pour prepared brine over prepared cucumbers, leaving ½-inch headspace. Wipe the rim of the jar and place on the lids and rings according to package instructions.
  • In a prepared water bath, process the jars for 10 minutes, adjusting for altitude according to the USDA canning guide.
  • Remove from the water bath and cool jars on a rack for 12 hours.
  • Store in a dark place and enjoy anytime after two weeks.


Serving: 0.5cupCalories: 40kcalCarbohydrates: 8.2gProtein: 1.2gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 354.7mgPotassium: 266.4mgFiber: 1.3gSugar: 4.7gVitamin A: 53IUVitamin C: 41.8mgCalcium: 30mgIron: 0.6mg
Course Preserving
Cuisine American
Difficulty Intermediate
Method Canning

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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4.95 from 17 votes (11 ratings without comment)

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  1. 5 stars
    These were so simple and delicious! I grew this type of pepper and this was the perfect use for them! Is there anything else you do with these hot Thai peppers?

  2. 5 stars
    I love love love watching everything you do. You are just not funny but very informative and know what you’re talking about, and even when you’re not sure about something you joke about it. Thanks for making me smile when I’m down. And thanks for teaching me how to do things that I’m not sure of. Stay well and be safe. Best regards, Mo Lindquist

  3. Love your show, I’ve enjoyed all your recipes and helpful tips. You make me smile when you correct yourself. But I’ve learned so much from watching. Keep on keeping on.

  4. 5 stars
    Saw this video on Facebook and just had to try it. I have been dying for Claussen cucumber chips since Claussen hasn’t had them in forever! I used pickling cucumbers and added mustard seeds, peppercorns, chopped garlic (vs whole) and chili pepper flakes (vs chili pepper) in addition to the dill seed (was following what Claussen had in their pickle ingredients list). I made only about 3.5 lbs of cukes (vs 11 lbs) in 7 pint jars (vs 10 quarts). I did end up making the entire amount of brine per the recipe since I had 7 pint jars to fill. I needed almost all of it! Can’t wait to taste them!

  5. 5 stars
    These pickles are awesome. Love the slight hint of heat. Mine are a bit salty. Is that because I did not rinse them good enough? Will definitely do again next fall!

  6. 4 stars
    These were easy and I like the spice! Any idea why they smell and taste like sweet pickles at first bite? I followed recipe to the T.

  7. 5 stars
    Easy to make and a pleasure to eat.
    A few weeks ago I made these hoping the pickles stayed crunchy. Today, I opened a jar: they ARE so crunchy, garlicky, nice little heat- so gooooood!!!! I’ve tried other dill pickle recipes. I was always so disappointed at how limp & soft they were…no crunch. Thank you for coming to the rescue. I love these! It was so hard not eating the entire jar. I still have lots of pickling cucumbers coming on. I see more canning in my future.