🥒 Spicy Garlic Dill Pickles (Refrigerator or Canning Option)
🍴 Yield: About 4 pint jars
🛒 Ingredients:
For the Pickles:
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2 lbs pickling cucumbers (small and firm; kirby or Persian cucumbers work best)
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8–12 garlic cloves, peeled and slightly smashed
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4 teaspoons dill seeds (or 4 sprigs fresh dill)
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2 teaspoons black peppercorns
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1–2 teaspoons crushed red pepper flakes (adjust to your spice preference)
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4 small dried chile peppers (optional, for extra heat)
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Optional: 1 teaspoon mustard seeds, 1/2 teaspoon coriander seeds
For the Brine:
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2 cups water
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2 cups white vinegar (5% acidity)
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2 tablespoons kosher salt (non-iodized)
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1 tablespoon sugar (optional but helps balance the flavor)
🧑🍳 Instructions:
1. Prep the Cucumbers:
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Wash cucumbers well and slice them into spears, chips, or leave them whole (if small).
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Trim the blossom ends — they contain enzymes that can make pickles soft.
2. Sterilize Jars (if canning):
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Wash jars and lids in hot, soapy water.
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To sterilize, simmer jars in boiling water for 10 minutes or run through a dishwasher on high heat.
3. Make the Brine:
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In a saucepan, combine water, vinegar, salt, and sugar.
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Bring to a boil, stirring to dissolve salt and sugar.
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Turn off heat and let cool slightly.
4. Pack the Jars:
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Into each pint jar, add:
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2–3 garlic cloves
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1 tsp dill seed or 1 sprig fresh dill
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1/2 tsp black peppercorns
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1/4–1/2 tsp red pepper flakes
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Optional: 1 dried chile and other spices
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Tightly pack cucumbers vertically into jars.
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Pour hot brine over cucumbers, leaving about 1/2 inch headspace.
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Tap jars to release air bubbles and seal with lids.
🧊 Refrigerator Method:
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Cool completely, then refrigerate.
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Let pickles sit for at least 48 hours before eating (they improve after a week).
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Lasts up to 2 months in the fridge.
🔥 Canning Method (Optional for Long-Term Storage):
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Process sealed jars in a boiling water bath for 10 minutes (adjust for altitude).
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Remove and let cool. Lids should “pop” and seal.
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Store in a cool, dark place for up to 1 year.
✅ Tips for Crunchy Pickles:
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Use very fresh cucumbers.
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Add grape leaves, bay leaves, or alum to jars (natural tannins help with crunch).
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Don’t skip trimming the blossom end!
Let me know if you want a sweet & spicy variation or a fermented version (no vinegar, just salt brine)!
