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!
More pickle recipes
How to Can Pickle Relish
8 hrs 50 mins
How to Can Bread and Butter Pickles
3 hrs 55 mins
Watch how to can these spicy dill pickles
How to Can Spicy Dill Pickles
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!
- 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
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?
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
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.
Hello, I was wondering if this recipe could be low temperature pasteurized canned?
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!
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!