Spicy Garlic Dill Pickles
Make your own garlic dill pickles at home with this easy recipe, no special equipment needed! Option to make them spicy with the addition of dried chilis.
Servings: 2 quarts
Ingredients
- 2 pounds cucumbers regular or kirby
- 6 cloves garlic peeled and slightly smashed
- 2-4 dried chilis cut in half
- 1 teaspoon peppercorns
- 2 tablespoons kosher salt
- 1/2 cup fresh dill
- 1 1/2 cups apple cider vinegar
- 1 1/2 cups water
Instructions
- Cut cucumbers into spears, rounds or other shape of your choice and place them into 2 1-quart wide mouth mason jars.
- Place crushed/smashed garlic cloves, dried chili peppers and peppercorns in the jars with the pickles.
- Add the salt to the jars (1 tablespoon in each jar) then the fresh dill on top.
- Combine the apple cider vinegar and water in a small bowl or measuring cup and pour to the top of each jar, just covering the top of the ingredients.
- Using a spoon, press all the ingredients down into the liquid making sure they're submerged.
- Cover tightly with the lids and place in the refrigerator for at least 3 days before eating (*see note).
Video
Notes
*Pickles will be ready around 3 days but for an even more flavorful/tangy pickle, let them sit in the refrigerator for 5-7 days. Keep stored in refrigerator for up to a month.
Nutrition
Serving: 1SERVING | Calories: 78kcal | Carbohydrates: 5g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 645mg | Sugar: 1g