Crisp, tangy, and full of bold flavor, these Spicy Garlic Dill Pickles are the ultimate homemade snack. Perfect for summertime, they offer a delightful crunch and just the right amount of heat. Whether served alongside sandwiches, tossed into salads, or eaten straight from the jar, these pickles are a refreshing, zesty treat that you can make right in your refrigerator.
Why You’ll Love This Recipe
These pickles are not only incredibly flavorful, but they’re also simple to prepare and require no special canning equipment. The combination of garlic, fresh dill, and red pepper flakes gives them a unique, bold taste that stands out from store-bought varieties. They’re a quick-pickle recipe, meaning they’re ready in just a couple of days and perfect for beginner or experienced home cooks alike. Plus, they’re naturally vegan, gluten-free, and made with clean, wholesome ingredients.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 4 small cucumbers, halved lengthwise
- 4 sprigs fresh dill
- 6 whole garlic cloves, peeled
- 2 tbsp kosher salt
- 1 tsp red pepper flakes
- 2 tbsp sugar
- 1 cup white vinegar
- 1 cup filtered water
Directions
- Wash the cucumbers thoroughly and slice each one in half lengthwise.
- In a clean glass jar, layer the cucumber halves, fresh dill sprigs, and peeled garlic cloves.
- In a medium saucepan, combine white vinegar, filtered water, kosher salt, sugar, and red pepper flakes.
- Bring the mixture to a boil over medium heat, stirring until the salt and sugar have completely dissolved.
- Remove the brine from heat and let it cool slightly.
- Carefully pour the warm brine into the jar, ensuring the cucumbers are fully submerged.
- Let the jar cool to room temperature, then seal with a lid and refrigerate for at least 24 hours.
- For best flavor, allow the pickles to sit for 1–2 days before enjoying.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 15 minutes (plus chilling)
Servings: 8 servings
Calories: 18 kcal per serving
Variations
- Extra Spicy: Add a sliced jalapeño or a pinch of cayenne pepper to the brine.
- Sweeter Version: Increase the sugar to 3–4 tablespoons for a sweet and spicy profile.
- Herbaceous Twist: Add other herbs like thyme or tarragon for a unique flavor profile.
- Different Vinegars: Try apple cider vinegar or rice vinegar for a milder tang.
- Mixed Vegetables: Include sliced carrots, onions, or bell peppers for variety.
storage/reheating
Store the pickles in a sealed glass jar in the refrigerator. They are best enjoyed within 2 weeks but can last up to 3 weeks if kept properly chilled. These are refrigerator pickles and are not shelf-stable for long-term storage. No reheating is needed—simply serve chilled.
FAQs
How long do spicy garlic dill pickles last in the fridge?
They typically last up to 2–3 weeks when stored in a sealed jar in the refrigerator.
Can I use dried dill instead of fresh?
Yes, but fresh dill provides a more vibrant flavor. Use about 1 teaspoon of dried dill per jar as a substitute.
Are these pickles safe for canning?
This recipe is designed for refrigerator pickles, not long-term shelf storage through canning.
Can I reuse the brine?
It’s best not to reuse the brine for food safety and flavor consistency, though you can use it in salad dressings or marinades.
Can I slice the cucumbers instead of halving them?
Yes, slicing the cucumbers into rounds or spears works well and allows more brine penetration.
Is it necessary to boil the brine?
Boiling helps to dissolve the salt and sugar and enhances flavor infusion. It’s a recommended step.
How can I make these pickles less spicy?
Simply reduce or omit the red pepper flakes to decrease the heat level.
Can I make this recipe with larger cucumbers?
Yes, but remove seeds and cut into smaller pieces to ensure even pickling.
Why are my pickles not as crisp?
Ensure the cucumbers are fresh and not overripe. Also, avoid overcooking the brine before pouring it.
Do I need to sterilize the jars?
While sterilization isn’t required for refrigerator pickles, using a clean jar is essential to avoid contamination.
Conclusion
These Spicy Garlic Dill Pickles are a fantastic addition to any meal or snack platter. With their bold garlic-dill flavor and a kick of heat, they’re a versatile, easy-to-make condiment that enhances countless dishes. Make a batch today and keep your fridge stocked with this crunchy, tangy, and addictive treat.
PrintSpicy Garlic Dill Pickles
Crisp, tangy, and bold, these Spicy Garlic Dill Pickles are the perfect homemade fridge snack with heat from red pepper flakes and aromatic garlic and dill.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes + chilling
- Yield: 8 servings 1x
- Category: Snack
- Method: Refrigerator Pickling
- Cuisine: American
- Diet: Vegan
Ingredients
- 4 small cucumbers (about 1 pound), halved lengthwise
- 4 sprigs fresh dill
- 6 whole garlic cloves, peeled
- 2 tbsp kosher salt
- 1 tsp red pepper flakes
- 2 tbsp sugar
- 1 cup white vinegar
- 1 cup filtered water
Instructions
- Wash cucumbers and slice them in half lengthwise.
- In a clean glass jar, layer the cucumbers, fresh dill, and garlic cloves.
- In a saucepan, combine white vinegar, water, salt, sugar, and red pepper flakes.
- Bring to a boil, stirring until salt and sugar dissolve.
- Remove from heat and let the brine cool slightly.
- Carefully pour the warm brine over the cucumbers in the jar, ensuring they are fully submerged.
- Let cool to room temperature, seal the jar, and refrigerate for at least 24 hours.
- Pickles will be ready in 1-2 days and keep well refrigerated for up to 2 weeks.
Notes
- Use fresh, firm cucumbers for best texture.
- Adjust red pepper flakes to taste for desired heat level.
- Pickles are not shelf-stable; store in refrigerator only.
Nutrition
- Serving Size: 1 serving
- Calories: 18
- Sugar: 2g
- Sodium: 700mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg