Spicy Garlic Dill Refrigerator Pickles: A Crisp and Flavorful Delight
Are you craving a crunchy, spicy snack that’s easy to make and packs a punch of flavor? Look no further than these homemade Spicy Garlic Dill Refrigerator Pickles. Perfect for summer picnics, burger nights, or as a zesty addition to your charcuterie board, these pickles are sure to impress. Here’s how to whip up a batch in just a few simple steps.
Ingredients
- Pickling Cucumbers: 1 pound (about 4 small), blossom ends removed and cut into spears or chips
- Fresh Dill: A handful (4-6 sprigs)
- Garlic: 4 large cloves, smashed
- Thai Chiles: 4, stems removed
- Black Peppercorns: 1 teaspoon
- Yellow Mustard Seed: 1 teaspoon
- Coriander Seed: 1 teaspoon
- White Vinegar: 1 cup (255 g)
- Filtered Water: 1 cup (240 g)
- Kosher Salt: 1 tablespoon (18 g)
- Granulated Sugar: 2 teaspoons (8 g)
Directions
- Prepare Your Jars: Begin by washing jars and lids in very hot water to sanitize them, ensuring your pickles stay fresh and safe to eat.
- Cut the Cucumbers: Slice the cucumbers into spears or 1/4-inch thick chips, depending on your preference.
- Pack the Jars: Arrange the cucumber pieces in the jars, alternating with layers of dill, chilies, and garlic for an even distribution of flavors.
- Add the Spices: Top each jar with 1/2 teaspoon each of peppercorns, mustard seeds, and coriander seeds.
- Make the Brine: In a small saucepan, mix the vinegar, water, salt, and sugar. Heat over medium until the salt and sugar dissolve completely. This is your pickling brine.
- Fill the Jars: Pour the warm brine over the cucumbers in the jars, ensuring the liquid covers the cucumbers completely. Add more water if needed.
- Seal and Chill: Screw the lids on the jars and refrigerate. For the best flavor, let the pickles chill for at least 24-48 hours before digging in. They will keep well in the refrigerator for up to two weeks.
Prep & Cook Time
- Preparation Time: 20 minutes
- Cooking Time: 5 minutes
- Total Time: 25 minutes (plus chilling time)
These Spicy Garlic Dill Refrigerator Pickles are a fantastic way to use seasonal cucumbers and add a homemade touch to your meals. The combination of garlic, dill, and Thai chiles offers a unique twist on traditional pickled cucumbers, making them an unforgettable addition to any meal or snack time. Enjoy the crunch and the zesty flavors!
Spicy Garlic Dill Refrigerator Pickles
- Total Time: 25 minutes
Description
The Spicy Garlic Dill Refrigerator Pickles bring a delicious combination of tangy, spicy, and herbal flavors to your kitchen. This easy-to-make recipe is perfect for those who love a good crunch with a kick. The aromatic dill and sharp garlic perfectly complement the heat from the Thai chiles, making these pickles an irresistible addition to any meal.
Whether you’re a seasoned pickle-maker or a novice, this recipe offers a simple and satisfying way to preserve fresh cucumbers. Enjoy them as a snack, add them to sandwiches, or serve them as a zesty side. Their bright flavor and crispy texture are sure to delight everyone at the table.
Ingredients
1 pound / 452 g pickling cucumbers (about 4 small), blossom ends removed and cut into spears or chips
1 handful (4-6 sprigs) fresh dill
4 large garlic cloves, smashed
4 Thai chiles, stems removed
1 teaspoon black peppercorns
1 teaspoon yellow mustard seed
1 teaspoon coriander seed
1 cup / 255 g white vinegar
1 cup / 240 g filtered water
1 tablespoon / 18 g kosher salt
2 teaspoons / 8 g granulated sugar
Instructions
Wash jars and lids in very hot water to sanitize.
Cut cucumbers into spears or 1/4-inch thick chips as desired.
Pack cucumbers into jars, alternating with dill, chilies, and garlic.
Top each jar with 1/2 teaspoon each of peppercorns, mustard seed, and coriander seed.
In a small saucepan, combine vinegar, water, salt, and sugar. Bring to a simmer over medium heat until the salt and sugar dissolve.
Pour the warm vinegar mixture over the cucumbers, filling jars to the top. Add more water if necessary to ensure cucumbers are covered.
Screw on lids and refrigerate for at least 24-48 hours before enjoying. Store in the refrigerator for up to 2 weeks.
- Prep Time: 20 minutes
- Cook Time: 5 minutes