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See 5 recipes Download free cookbookFirecracker Dill Pickles
Spicy Dill Pickles
Crisp cucumber spears preserved in a lively vinegar brine with fresh dill, garlic, chile, coriander, and mustard seed.
Prep Time:30 minCook Time:10 minTotal Time:40 minServings:16Difficulty:Easy
These refrigerator pickles balance clean acidity with a steady chile warmth. Fresh dill and garlic keep the flavor familiar, while coriander and mustard seed give the brine a fragrant, gently citrusy edge.
Small, firm cucumbers make the crispest spears. Trimming the blossom end matters because its enzymes can soften pickles; a short ice-water soak gives the cucumbers an extra-fresh snap before they go into the jars.
The hot brine dissolves the salt and sugar and wakes up the whole spices, but letting it cool briefly protects the cucumbers from excess heat. Pack the jars snugly without crushing the spears so the brine can circulate around them.
These are quick refrigerator pickles rather than shelf-stable canned pickles. Chill them continuously, wait at least 24 hours before tasting, and enjoy them with sandwiches, grilled food, grain bowls, or straight from the jar.
Nutrition (per serving)
Calories:35 kcal
Protein:1 g
Carbs:8 g
Directions
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1
Wash two 1-quart jars and their lids in hot, soapy water, rinse well, and set them on a clean towel.
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2
Scrub the cucumbers, trim 1/8 inch from both ends, and cut each cucumber lengthwise into spears that fit below the jar rims.
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3
Cover the cucumber spears with cold water and the ice in a large bowl; soak for 15 minutes, then drain thoroughly.
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4
Combine the vinegar, water, sugar, and salt in a saucepan. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve, then simmer for 2 minutes.
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5
Remove the brine from the heat and stir in the mustard seeds, coriander seeds, and peppercorns. Let it cool for 10 minutes.
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6
Divide the garlic, dill, and sliced chiles between the jars, then pack in the cucumber spears snugly without crushing them.
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7
Pour the warm brine and spices over the cucumbers, leaving 1/2 inch of space at the top. Tap the jars gently and add more brine if needed to keep every spear submerged.
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8
Seal the jars, cool to room temperature, and refrigerate for at least 24 hours before serving. Keep refrigerated and use within 3 weeks.
Ingredients
- Small Pickling Cucumbers:2 lb
- Ice:2 cups
- Distilled White Vinegar:2 cups
- Water:2 cups
- Granulated Sugar:3 tbsp
- Kosher Salt:2 tbsp
- Garlic Cloves, Lightly Crushed:4
- Fresh Dill Sprigs:8
- Fresh Red Chiles, Thinly Sliced:2
- Yellow Mustard Seeds:2 tsp
- Coriander Seeds:1 tsp
- Black Peppercorns:1 tsp
Tips & Notes
- For milder pickles, remove the chile seeds before slicing; for more heat, add a third chile.
- A small piece of parchment placed directly on the cucumbers can help keep stray spears under the brine.
- These pickles are not processed for pantry storage and must remain refrigerated.
