Spicy Garlic Dill Pickles Recipe

Spicy Garlic Dill Pickles Recipe

Ingredients

For the Pickles:

• 6–8 small cucumbers, sliced into 1/4-inch rounds
• 4 cloves garlic, thinly sliced or smashed
• 1–2 fresh dill sprigs (or 2 teaspoons dried dill)
• 1 small chili pepper, sliced (optional, for heat)
• 1 teaspoon black peppercorns
• 1 teaspoon mustard seeds (optional)

For the Brine:

• 1 cup white vinegar
• 1 cup water
• 1 tablespoon sugar
• 1 tablespoon salt

Instructions

1. Prepare the cucumbers:
   Wash cucumbers thoroughly and slice into rounds about 1/4 inch thick. If using larger cucumbers, you can cut them into spears.
2. Make the brine:
   In a small saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring until sugar and salt are dissolved. Remove from heat and let it cool slightly.
3. Pack the jars:
   In a clean jar, place garlic slices, dill sprigs, chili pepper, black peppercorns, and mustard seeds. Layer the cucumber slices on top until the jar is full but not tightly packed.
4. Add the brine:
   Pour the warm brine over the cucumbers, making sure they are fully submerged. Leave a little space at the top of the jar.
5. Seal and store:
   Close the jar tightly and let it cool to room temperature. Refrigerate for at least 24 hours before eating. For best flavor, allow the pickles to sit 3–5 days.
6. Enjoy:
   These pickles will last up to 2 weeks in the refrigerator. Perfect as a snack, side, or topping for sandwiches and burgers!