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

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

Watch how to can these spicy dill pickles

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

5 from 1 vote
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 mins
Cook Time 10 mins
Process Time 10 mins
Total Time 1 hr
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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  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?