Of course! Spicy Garlic Dill Pickles are a fantastic and easy homemade treat. The process is simple, and the result is far superior to most store-bought pickles—crunchy, tangy, garlicky, and with a perfect spicy kick.
Here is a classic refrigerator pickle recipe, which requires no canning and is ready in just a few days.
Spicy Garlic Dill Refrigerator Pickles
This method is foolproof and preserves that perfect cucumber crunch. The longer they sit in the fridge, the better they get!
Yields: 1 quart jar
Prep time: 15 minutes
Chill time: 24-48 hours (for best flavor)
Ingredients
· For the Jar:
· 1 lb pickling cucumbers (about 4-5 medium), 3-4 inches long*
· 3-4 cloves garlic, smashed
· 2-3 fresh dill heads (the flower part) or a large handful of fresh dill sprigs
· 1 teaspoon black peppercorns
· 1 teaspoon mustard seeds
· ½ teaspoon red pepper flakes (adjust to your heat preference)
· 1-2 dried arbol chiles or ½ fresh jalapeño, sliced (optional, for extra heat)
· For the Brine:
· 1 cup water
· 1 cup white vinegar (5% acidity)
· 1 tablespoon pickling salt or kosher salt (do not use iodized table salt)
· 1 tablespoon granulated sugar (optional, but balances acidity)
Instructions
- Prep the Cucumbers:
· Wash the cucumbers thoroughly. Slice off and discard about 1/8 inch from the blossom end (the end opposite the stem). This end contains enzymes that can make pickles soft.
· You can leave them whole, slice them into spears, or cut them into ½-inch chips, depending on your preference. - Pack the Jar:
· Take a clean 1-quart wide-mouth glass jar. To the bottom of the jar, add the smashed garlic, dill, black peppercorns, mustard seeds, red pepper flakes, and any additional chiles.
· Tightly pack the prepared cucumbers into the jar, standing them upright if they are spears. - Make the Brine:
· In a small saucepan, combine the water, vinegar, salt, and sugar (if using). Heat over medium heat, stirring just until the salt and sugar dissolve. Do not boil. You just want it hot.
· Remove from heat and carefully pour the hot brine over the cucumbers in the jar, leaving about ½ inch of headspace at the top. Ensure the cucumbers are completely submerged. Tap the jar gently on the counter to release any air bubbles. - Cool and Refrigerate:
· Let the jar cool to room temperature on the counter. Once cool, seal it with a lid and place it in the refrigerator. - Wait (The Hardest Part):
· Let the pickles ferment in the fridge for at least 24 hours for a light flavor. For full, classic pickle flavor, wait 3-5 days. They will keep for up to 2 months in the refrigerator.
Success Tips for the Crunchiest Pickles
· Choose the Right Cucumber: Pickling cucumbers (like Kirby) are essential. They are firmer and have fewer seeds than slicing cucumbers.
· The Blossom End is the Enemy: Never skip trimming the blossom end! It’s the primary cause of mushy homemade pickles.
· Salt Matters: Use pickling salt, kosher salt, or sea salt without anti-caking agents. Iodized salt can make the brine cloudy and can affect flavor and texture.
· Keep Them Submerged: If your cucumbers float, you can use a fermentation weight or a small, clean zip-top bag filled with a little extra brine to keep them underwater.
· Flavor Variations:
· More Garlic: Add 2-3 more cloves for a serious garlic punch.
· Dilly Beans: Substitute green beans for the cucumbers!
· “Bread & Butter” Style: Add ½ teaspoon of turmeric and ¼ teaspoon of celery seed to the brine for a sweeter, spicier pickle.
Quick-Pickle “Cheat” Method
If you need pickles in just a few hours, you can use this method for a quicker, but less complex, flavor:
- Thinly slice the cucumbers into ¼-inch rounds (chips).
- Combine all brine ingredients and spices in a bowl. Stir until salt and sugar dissolve.
- Add the cucumber slices and press them down so they are submerged.
- Cover and refrigerate for 2-4 hours. They will be ready to eat but are best within a week.
Enjoy your homemade spicy, garlicky, dilly creations! There’s nothing quite like the satisfaction of making your own pickles.