All my pickle lovers out there, this one is for you! Pickles are incredibly easy to make and the flavor options are endless. What's not to love?!
I moved into my current home last winter. My husband and I renovated it top to bottom which was one hell of a project. Needless to say I didn't have any time to put in my own garden this year. However, I am still benefiting from harvesting season because my neighbors are loading me up with tons a fresh goodies from their gardens! One of my neighbors in the nicest and sweetest man ever. He is in his 90s and I still see him working out in his garden everyday. I swear he is in better shape than I am! #goals
Anyway, he always leaves fresh cucumbers for me on my front step. It makes my day every time! With so many cucumbers, I decided to make my own pickles. I also had some mini bell peppers that I needed to use up. So, I pickled those as well! Easy peasy!
These pickles turned out AMAZING! My husband loves them and I find him putting them on everything; hot dogs, peanut butter sandwiches, straight from the jar, you name it! They are very flavorful and have a kick off spice which is my favorite part. They don't set your mouth on fire by any means but for those of you who are very sensitive to spice, consider reducing or even omitting the red pepper flakes.
When you bite into the pickle it is wonderfully crunchy. You taste the perfect balance of tang, garlic and dill that is followed by a delightful wave of heat that leaves the slightest tingle on your tongue. The bell pepper rings have the same combination of flavors but are slightly sweeter and even crunchier. They are absolutely divine. I love the pickled bell pepper rings just as much as the actual pickles. Actually, I might like them even more. It is really a close call.
Homemade Spicy Garlic Dill Pickles
Makes: one 2 quart jar (our two 2 pint jars)
- 3-4 large cucumbers
- 8-10 mini bell peppers (or 1.5 cups sliced)
- 1/4 red onion
- 2 cups water
- 1 cup white vinegar
- 2 Tbsp. salt
- 8-10 cloves of garlic
- 1.5 Tbsp. dill seeds
- 1 tsp. red pepper flakes
- Special Equipment: jars with lids (2 and 4 pint jars work best)
- Make the Brine: Bring the water, vinegar and salt to a rolling boil. Then remove from heat and let the brine cool.
- Prepare Ingredients: While the brine is cooling, wash and dry the cucumbers and mini bell peppers. Cut the cucumbers into spears or slice them into coins, whichever you prefer. Slice the mini bell peppers into rings. Thinly slice the red onion (very thinly!). Peel and mince the cloves of garlic or put them through a garlic press.
- Fill the Jars: Equally distribute the garlic, dill seeds, red pepper flakes, cucumbers, bell pepper rings and sliced red onion amongst the number of jars you are using. I used one big 2 quart jar which was very easy! Pack the jars as tightly as possible without smooshing the cucumbers.
- Add the Brine: Pour the brine over the cucumbers until the cucumbers are covered completely. You may not use all of the brine. Screw the top on the jar tightly and gently shake the jar to combine all the ingredients. Refridgerate the pickles for at least 24-48 hours before giving them a try. They keep in the fridge for up to several weeks. Enjoy!
Please note this specific recipe and process require the pickles to be refrigerated. Do not keep these pickles in the pantry as they could spoil!