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5 from 3 votes

Spicy Dill Pickles

Crunchy, homemade, spicy dill pickles, made with dill, garlic, and habanero peppers!
Prep Time5 minutes
Cook Time5 minutes
Resting Time2 days
Total Time2 days 10 minutes
Course: Side Dish
Cuisine: American
Keyword: Homemade Pickles, Spicy Pickles
Servings: 12 Servings
Calories: 12kcal
Author: Niki Medlin

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

For dill pickles that aren't spicy, omit the peppers and garlic.
For sweeter pickles, boil 2 Tbsp sugar with the pickling liquid.
Be careful not to over fill the jars so that there is room for the pickling liquid.

Nutrition

Calories: 12kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1748mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 115IU | Vitamin C: 5mg | Calcium: 14mg | Iron: 0.2mg