This summer, I’ve made at least four batches of my classic bread and butter-ish pickles. I must say, they’re even better this season. An extended stay with salt made for crunchier pickles and my mother-in-law’s crazy cucumber crop was a boon.
But I’ve got about 15 jars of the same kind of pickle in my fridge, so I thought I’d branch out and try a new type of pickle—something with some punch.
Enter my spicy garlic dill pickles!
These are easy-to-make refrigerator pickles—no special canning know-how needed. Plus, you can easily modify this recipe to fit your preferred spice level.
How to Make Spicy Garlic Dill Refrigerator Pickles
I make smaller batches of these pickles (just two pounds of cucumbers) since spicy stuff isn’t for everyone. But you could easily double or triple this recipe. Here’s what you’ll need for a small batch:
- 2 pounds of cucumbers, thinly sliced
- 3 tablespoons pickling salt
- 6 spicy peppers (your choice) chopped with seeds
- ½ onion, thinly sliced
- 6 cloves garlic, gently crushed
- 2½ cups vinegar
- ½ cup sugar
- 1 teaspoon dill seed
- Pinch of turmeric
Step 1: Prep the Cucumbers
Start by washing your cucumbers and removing any spines. Give ’em a quick pat dry.
Then using a mandoline or just a knife, slice the pickles very thinly—about an eighth-inch thick.
Then toss the cucumbers in the pickling salt and let them sit for 30 to 60 minutes. This will draw out a lot of the water in the cucumbers which you want for crunchy pickles.
While the pickles are sitting, thinly slice the onion and set it aside.
Step 2: Rinse the Pickles
After your pickles have been sitting for a while, rinse them well in cold water. Pat them dry and pop them into a dry bowl.
Add in the onions.
Step 3: Make the Brine
In a small sauce pan, mix together the vinegar, coarsely chopped peppers, sugar, garlic, dill seed and turmeric. Give it a quick stir and bring to a boil.
A word on the turmeric here: It’s solely for color. If you don’t have it, don’t rush out to the store just for this recipe. A pinch of this spice just helps the pickles look a little more vibrant.
Step 5: Package the Pickles and Enjoy!
Once the brine has come to a boil, pour it over your cucumbers and let the mixture come to room temperature.
When it’s cool, pop the pickles and the brine into jars and refrigerate. You can crack open a jar after an overnight stay in the fridge. Refrigerator pickles like these will keep in the fridge for six months.
Leave a Reply