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Crunchy, spicy homemade dill pickles with bold garlic, fresh dill, and a kick of heat from Thai chiles. Can be canned for shelf stability or kept as quick refrigerator pickles.

  • Total Time: 40 minutes
  • Yield: 5-6 quart jars 1x

Ingredients

Scale
  • 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
  • 10–12 pounds pickling cucumbers (Kirby), scrubbed clean and whole or sliced
  • 2 cups apple cider vinegar
  • 2 cups white vinegar
  • 4 cups water
  • 5 tablespoons pickling salt
  • 2–3 tablespoons homemade pickling spice per jar (from above)
  • 2–3 fronds and stalks dried dill weed per jar (from a 2-ounce package)
  • 2–3 small Thai red peppers per jar, split mid but seeds intact (10–18 total)
  • 4–5 garlic cloves per jar, peeled and lightly smashed (20–30 total)

Instructions

  1. Combine all pickling spice ingredients (black peppercorns, mustard seeds, coriander seeds, dill seed, allspice berries, crushed red pepper flakes, and crumbled bay leaves) in a small bowl and stir well.
  2. Prepare jars and lids for canning: sterilize jars by dishwasher hot cycle or boiling 2 minutes per jar and keep warm; simmer lids in hot water.
  3. Wash and rinse jars and lids with hot water if making refrigerator pickles.
  4. Rinse cucumbers thoroughly and trim bloom end or both ends; keep whole or slice into spears or coins with skin on.
  5. Optionally soak cucumbers in ice water for 20–30 minutes or overnight for extra crispness.
  6. Bring apple cider vinegar, white vinegar, water, and pickling salt to a simmer in a large pot to make the brine.
  7. In each sterilized jar, add 2–3 tablespoons homemade pickling spice, 2–3 fronds/stalks dried dill, 2–3 split Thai red peppers, and 4–5 lightly smashed garlic cloves.
  8. Pack cucumbers into jars snugly but without mashing, trimming to keep below jar neck if needed.
  9. Pour hot brine over cucumbers leaving about ½ inch headspace.
  10. Wipe jar rims clean and place sterilized lids, screw on rings fingertip-tight without touching sealing edges.
  11. For canning: Process jars in boiling water bath canner for 10 minutes. Remove and cool jars on towel until lids pop and seal.
  12. For refrigerator pickles: skip boiling water bath and place sealed jars directly into refrigerator.

Notes

For less heat, omit chili peppers; to increase garlic flavor, add more cloves., Use a mix of apple cider vinegar and white vinegar for extra flavor complexity., Small, firm pickling cucumbers like Kirby are best for crunch., Soaking cucumbers in ice water before pickling enhances crispness., Water-bath canning yields shelf-stable pickles lasting up to a year; refrigerator pickles last 1-2 months., After opening, refrigerate and consume within a few weeks for best flavor and crunch.

  • Author: Laura
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Snack
  • Cuisine: American

Nutrition

  • Serving Size: Approximately 1 jar serving
  • Calories: 114 kcal per serving
  • Fat: 3 g per serving
  • Carbohydrates: 14 g per serving
  • Protein: 3 g per serving