When it comes to the world of condiments, few things can elevate a simple meal like a good pickle. These spicy garlic dill pickles are not just a crunchy side; they are a burst of flavor ready to complement grilled meats, sandwiches, or anything needing a zing.
Savory and vibrant, they can easily add a delightful crunch to your next summer picnic or family BBQ. But first, let's talk about what these beauties go well with.
Imagine this: your freshly grilled burgers sitting beside a platter of homemade spicy garlic dill pickles. The meshes of heat from the chilies and the refreshing crunch from the fresh cucumbers can make the very act of eating a lavish affair.
Pair them with charcuterie boards or a simple cheese platter for a delightful contrast.
Not a meat eater?
No problem! Serve them alongside a vegan wrap or a salad, and watch how they steal the show.
There's something special about homemade pickles. They let you control the ingredients. No artificial preservatives or mystery additives. Just pure, fresh flavors that taste like summer. As a registered dietitian, I can appreciate the health benefits here. Cucumbers are hydrating, low in calories, and pack a punch of vitamins.
By making them spicy with garlic and chilies, you add a metabolism-boosting twist. This recipe not only satisfies your taste buds but also encourages your kitchen savvy.
The process of pickling is uncomplicated, making it an excellent project for families or anyone looking to add a homemade touch to their meals.
Having made countless batches of these, I can testify to the deliciousness that ensues. Every time I pull out a jar, I'm reminded of picnics in the park or backyard cookouts.
Let me take you step-by-step through the exciting process of creating your spicy garlic dill pickles.
Here’s what you'll need for this recipe, versatile and easy to find:
1 1/2 cups filtered water
1 1/2 cups apple cider vinegar
1 tablespoon honey
1/4 teaspoon mustard seeds
2 pounds cucumbers, regular or small kirby variety
6 cloves garlic, peeled and gently smashed
2 tablespoons coarse kosher salt
2-4 dried red chilies, halved
1 teaspoon whole peppercorns
1/2 cup fresh dill sprigs
Ready to jump in? Here’s a comprehensive guide to making your very own spicy garlic dill pickles.
Start by gathering your ingredients. In a medium saucepan, combine 1 1/2 cups of filtered water and 1 1/2 cups of apple cider vinegar. Pour in the tablespoon of honey, and sprinkle in your 1/4 teaspoon of mustard seeds.
Next, add the 2 tablespoons of coarse kosher salt. Over medium heat, stir the mixture until the honey and salt have fully dissolved. You don’t want any chunks floating around in your brine.
While the brine is heating, peel the 6 cloves of garlic and give them a gentle smash. This helps release their oils and flavors into the brine. For the cucumbers, wash them thoroughly. Then, slice them into spears or rounds—whatever your heart desires. The more surface area exposed, the more intense the flavor will be.
After your brine mixture has cooled slightly, it’s time to pack your jars. I like to arrange my sliced cucumbers in quart-sized mason jars.
Place the smashed garlic cloves, dried red chilies (remember, adjust based on your spice tolerance), and 1 teaspoon of whole peppercorns into the jars as you go. Layer them well for a pretty display.
Once the jars are packed, pour your cooled brine over the cucumbers until they are fully submerged.
Leave a little headspace at the top of the jar. For the final touch, pack in your fresh dill sprigs. They’ll float a bit, but that’s completely okay.
Screw the lids on tightly, and label your jars (I love a good label!) with the date you made them. Refrigerate immediately.
The pickles will start to develop their flavor within 24 hours, but I recommend letting them sit for about a week for the best and fullest taste.
Want to switch things up a bit? Here are some fun variations on the classic spicy garlic dill pickle:
Homemade spicy garlic dill pickles are not just a recipe; they’re an experience.
The crunch of fresh cucumbers, the kick of spices, and the hearty flavor of garlic make these pickles a true delight. With so many ways to enjoy them, they're sure to add zest to any table.
So grab your ingredients, roll up your sleeves, and embark on this delicious adventure. Once you taste that satisfying crunch, you won't look back.
It’s time to tantalize those taste buds and make your mark in the kitchen!
When it comes to the world of condiments, few things can elevate a simple meal like a good pickle. These spicy garlic dill pickles are not just a crunchy side; they are a burst of flavor ready to complement grilled meats, sandwiches, or anything needing a zing.
Savory and vibrant, they can easily add a delightful crunch to your next summer picnic or family BBQ. But first, let's talk about what these beauties go well with.
Start by gathering your ingredients. In a medium saucepan, combine 1 1/2 cups of filtered water and 1 1/2 cups of apple cider vinegar. Pour in the tablespoon of honey, and sprinkle in your 1/4 teaspoon of mustard seeds.
Next, add the 2 tablespoons of coarse kosher salt. Over medium heat, stir the mixture until the honey and salt have fully dissolved. You don’t want any chunks floating around in your brine.
While the brine is heating, peel the 6 cloves of garlic and give them a gentle smash. This helps release their oils and flavors into the brine. For the cucumbers, wash them thoroughly. Then, slice them into spears or rounds—whatever your heart desires. The more surface area exposed, the more intense the flavor will be.
After your brine mixture has cooled slightly, it’s time to pack your jars. I like to arrange my sliced cucumbers in quart-sized mason jars.
Place the smashed garlic cloves, dried red chilies (remember, adjust based on your spice tolerance), and 1 teaspoon of whole peppercorns into the jars as you go. Layer them well for a pretty display.
Once the jars are packed, pour your cooled brine over the cucumbers until they are fully submerged.
Leave a little headspace at the top of the jar. For the final touch, pack in your fresh dill sprigs. They’ll float a bit, but that’s completely okay.
Screw the lids on tightly, and label your jars (I love a good label!) with the date you made them. Refrigerate immediately.
The pickles will start to develop their flavor within 24 hours, but I recommend letting them sit for about a week for the best and fullest taste.
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I'm Rachel Ortiz, a registered dietitian and the creator of Treat Indulgently. I combine my love for nutrition and indulgent, satisfying recipes to show you how to enjoy rich, flavorful meals while still making mindful choices. Join me as we celebrate the joy of cooking and treating yourself!