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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!
Food safety tip: This recipe may not be approved by the USDA. To prevent the risk of botulism, always check with the USDA Canning Guide.
More Pickle Recipes
- Canned dill pickles
- Refrigerator dill pickles
- Quick pickled carrots
- Bread and butter quick pickles
- How to can bread and butter pickles
- Canned pickled peppers
Watch how to can these spicy dill pickles
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How to Can Spicy Dill Pickles
Equipment
- 10 pint jars
Ingredients
- 11 lbs cucumbers
- 3 cups apple cider vinegar
- 1 cup distilled white vinegar (5%)
- 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)
Instructions
- In a 6-quart saucepan, combine the apple cider vinegar, white vinegar, water, honey, and salt. Bring to a boil and reduce to a simmer.3 cups apple cider vinegar, 1 cup distilled white vinegar (5%), 4 cups water, 3 tbsp honey, 2 tbsp canning salt
- 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.11 lbs cucumbers
- To each sterilized pint jar, add 1 hot pepper or red pepper flakes and 1 smashed garlic clove. Pack cucumbers in each jar, leaving ½-inch headspace. Add ½ tsp dill seed on top of cucumbers.10 cloves garlic, 10 hot peppers (or ½ tsp red pepper flakes per jar) , 5 tsp dill seed
- 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
I love this recipe. I used it last summer and when I got ready to start canning this summer, I wanted to make sure that the recipe I saved was actually this one. I needed to see your video again. My pickles turned out so good last year I ate every jar. I can’t wait to taste the ones from this year. Thanks for sharing this wonderful recipe.
Would like a recipe for pickled okra
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.
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.
Thanks!
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!
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!
Hello, I was wondering if this recipe could be low temperature pasteurized canned?
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.
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
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?