These Homemade Spicy Garlic Dill Pickles are the best!
- 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
- 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. Refrigerate the pickles for at least 24-48 hours before giving them a try. They keep in the fridge for up to several weeks. Enjoy!
Important – 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!
Special Equipment: jars with lids (2 and 4 pint jars work best)