Spicy Dill Pickle Recipe
This Spicy Dill Pickle recipe offers a flavorful and tangy homemade pickle experience with the perfect balance of heat from Thai red peppers and aromatic dill. Using a blend of whole spices and a vinegar-based brine, these pickles are deliciously crisp and spicy. Ideal for preserving cucumbers with a robust pickling spice and quick water bath canning method, these pickles will be ready to enjoy in about a week and can be stored up to a year.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 5 servings
- Category: Pickling
- Method: Water Bath Canning
- Cuisine: American
Ingredients
Pickling Spice
- 2 tablespoons black peppercorns
- 2 tablespoons mustard seeds
- 2 tablespoons coriander seeds
- 2 tablespoons dill seed
- 1 tablespoon allspice berries
- 1 teaspoon crushed red pepper flakes
- 10–12 bay leaves, crumbled
Main Ingredients
- 10–12 pounds pickling cucumbers, scrubbed clean, whole or sliced
- 2 cups apple cider vinegar
- 2 cups white vinegar
- 4 cups water
- 5 tablespoons pickling salt
- Homemade pickling spice (2-3 tablespoons per jar)
- Dried dill weed from a 2-ounce package (2-3 fronds and stalks per jar)
- 10–18 small Thai red peppers, split down the middle but not separated, seeds intact (2–3 per jar)
- 20–30 cloves garlic, peeled and lightly smashed (4–5 per jar)
Instructions
- Make the pickling spice: Combine black peppercorns, mustard seeds, coriander seeds, dill seed, allspice berries, crushed red pepper flakes, and crumbled bay leaves in a small bowl. Stir well to mix thoroughly.
- Sterilize jars and lids: Run glass jars through the dishwasher on a sterilize cycle and keep them warm. Simmer lids in a small pot of boiling water until ready to use to ensure cleanliness.
- Prepare the brine: In a large stock pot, bring the apple cider vinegar, white vinegar, water, and pickling salt to a gentle simmer to dissolve the salt and meld flavors, avoiding contamination by using a clean pot.
- Assemble jars: Add 2-3 tablespoons of the homemade pickling spice, 2-3 fronds and stalks of dried dill weed, 2-3 Thai red peppers, and 4-5 smashed garlic cloves to each sterilized jar. Pack the cucumbers tightly without bruising them, ensuring they remain below the jar’s neck. Trim cucumbers if necessary.
- Fill jars with brine: Pour the hot brine over the cucumbers, leaving a 1/2-inch headspace. The brine should fully cover the cucumbers to prevent spoilage.
- Seal jars: Wipe rims clean to remove brine residue. Using tongs, carefully place sterilized lids and rings on jars without touching the sealing surfaces with fingers to avoid contamination.
- Process jars: Submerge jars in a boiling water bath canner for 10 minutes to properly seal and preserve the pickles. Remove and place jars on a dish towel to cool undisturbed. Listen for the popping sound indicating a proper seal. Confirm seals by tapping and checking for concave lids.
- Store and cure: Store sealed jars in a cool, dry place. Wait 7-10 days for pickles to develop full flavor, though taste improves over time. Properly canned jars can be stored up to one year.
Notes
- Ensure all jars and lids are properly sterilized to prevent contamination.
- Adjust the number of Thai red peppers per jar to control spiciness level.
- The cucumbers can be left whole or sliced to your preference; slicing speeds flavor absorption.
- Use pickling salt specifically, not regular table salt, to avoid cloudiness in brine.
- Store pickles away from direct sunlight to maintain quality.
- Once opened, refrigerate pickles and consume within a few weeks for best taste and texture.
Find it online: https://bitezly.com/spicy-dill-pickle-recipe/
