These crunchy, homemade, spicy dill pickles, made with dill, garlic, and habanero peppers are super easy to make right in your own kitchen! Once you try this recipe, you’ll never go back to store bought!
Why Make Homemade Pickles
Store bought pickles are filled with artificial ingredients and preservatives, so I always have some homemade pickles in the refrigerator. They are so simple to make yourself, and you know exactly what goes in them.
I like to make them in different sizes and shapes for different uses and I like to change up the flavors. Spears go great on the side of a sandwich, sandwich slices go great on a sandwich, and rounds are great for a burger.
Best of all, they take almost no time at all!
How to Make Homemade Spicy Dill Pickles
Slice 2 large cucumbers into spears, thin sandwich style slices, or discs.
Divide 2 roughly chopped and seeded habanero or jalapeno peppers, 3 cloves of garlic cut into large pieces, 10-15 sprigs of dill, and the cucumber slices between 3 mason jars.
Be careful not to over fill the jars so that there is room for the pickling liquid.
Artzy Foodie Pro Tip: For dill pickles that aren’t spicy, leave out the peppers and garlic.
Next, make some pickling liquid by boiling 2 cups water with 1 cup vinegar, and 3 Tbsp kosher salt. Pour the pickling liquid over the cucumbers, allow to cool completely, seal with a lid, and refrigerate.
Artzy Foodie Pro Tip: For sweeter pickles, add 2 Tbsp sugar to the pickling liquid.
As easy as these spicy dill pickles are to make, they do require a little patience. It will take about 2 days for the cucumbers to pickle and soak up all the flavors. I think you will find that it’s so worth the wait!
How long will homemade pickles last
Spicy dill pickles will last up to 1 month in the refrigerator.
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Spicy Dill Pickles
Ingredients
- 2 large cucumbers sliced into spears, sandwich slices, or discs
- 2 habanero peppers seeded and cut in to large pieces
- 3 cloves garlic cut in to large pieces
- 10-15 sprigs fresh dill
- 2 cups water
- 1 cup vinegar
- 3 Tbsp kosher salt
- 3 mason jars
Instructions
- Separate the cucumbers, habanero peppers, garlic, and dill into 3 separate mason jars
- Bring the water, vinegar, and salt to a boil
- Pour enough liquid in to each jar to cover the cucumbers
- Allow to cool completely
- Seal with a lid and refrigerate for 2 days to allow the pickling process to complete
Notes
Nutrition
One Response
These photos are fabulous! And the recipe sounds amazing! I have never canned dill pickles before and you just inspired me to try them. I love that you added the habanero peppers and the garlic. Thanks so much for sharing!