Spicy Dill Pickles Recipe

Name: Spicy Dill Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 pickling cucumbers (kirbys), each between 3 and 4-inches long; 6 small bunches fresh dill; 1 small yellow onion, peeled and thinly sliced; 12 cloves garlic, peeled and crushed; 6 dried small red chili peppers; 1 1/2 teaspoons black peppercorns; 3 cups water; 3 cups apple cider vinegar; 1/2 cup pickling salt; 1/4 cup granulated sugar

Servings: persons

24 pickling cucumbers (kirbys), each between 3 and 4-inches long
6 small bunches fresh dill
1 small yellow onion, peeled and thinly sliced
12 cloves garlic, peeled and crushed
6 dried small red chili peppers
1 1/2 teaspoons black peppercorns
3 cups water
3 cups apple cider vinegar
1/2 cup pickling salt
1/4 cup granulated sugar

1
Place the cucumbers in a large bowl and cover with cold water.
2
Refrigerate for at least 6 hours or overnight.
3
Sterilize 6 pint-sized jars and 6 lids in a hot water bath according to the manufacturer's instructions.
4
Divide the dill, onions, garlic, peppers and peppercorns among the jars.
5
Drain the cucumbers and tightly pack into the jars.
6
Bring a large pot or canner of water to a boil.
7
In a medium pot, combine the vinegar, water, salt, and sugar, and bring to a boil.
8
Boil for 2 minutes to dissolve the salt and sugar.
9
Pour the hot liquid over the cucumbers, leaving a 1/2-inch of headspace at the top of each jar.
10
Tap the jars on the counter to dispel any air bubbles, cover with lids and rings, and seal tightly.
11
Place the jars in the pot or canner of boiling water and process for 15 minutes.
12
Remove carefully with tongs and when cool, store in a cool, dry place for at least 3 weeks before opening.
13
Note: If tap water in your area is hard or high in mineral content, use bottled water to prevent discoloration of pickles.

249

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 24 pickling cucumbers (kirbys), each between 3 and 4-inches long, 6 small bunches fresh dill, 1 small yellow onion, peeled and thinly sliced, 12 cloves garlic, peeled and crushed, and more.

Yes, Spicy Dill Pickles falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Dill Pickles

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