Spicy Dill Pickles

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This spicy dill pickle recipe is not for the faint of heart — the brine adds a nice kick! They're perfect for burgers and hoagies. They'll keep in the refrigerator for a few months. If you like pickled peppers, the same recipe can be used with peppers instead of pickles.

Submitted by Stephanie Mayes
Updated on November 3, 2023
Prep Time:
20 mins
Cook Time:
5 mins
Additional Time:
1 day 30 mins
Total Time:
1 day 55 mins
Servings:
20
Yield:
1 quart
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Ingredients

Original recipe (1X) yields 20 servings

  • 3 cups water

  • 1 ½ cups white vinegar

  • 2 habanero peppers, sliced

  • 2 cloves garlic, sliced

  • 1 serrano pepper, sliced

  • 2 tablespoons white sugar

  • 2 tablespoons salt

  • 1 teaspoon black peppercorns

  • 1 teaspoon pickling spice

  • 1 teaspoon crushed red pepper flakes

  • 3 large cucumbers, sliced

  • 4 sprigs fresh dill

Directions

  1. Inspect 1 quart-sized canning jar for cracks. Immerse in simmering water until brine is ready. Wash a new, unused lid and ring in warm soapy water.

  2. Meanwhile, combine water, vinegar, habanero peppers, garlic, serrano pepper, sugar, salt, peppercorns, pickling spice, and red pepper flakes in a pot; bring to a simmer.

  3. Remove from the heat and let the liquid cool to a warm enough temperature to handle, but not to room temperature, 15 to 20 minutes; you want the heat so it will soak into the veggies.

  4. Place cucumbers and dill into the hot, sterilized jar. Ladle in warm brine until cucumbers are covered and brine is near the top of the jar. Let cool to room temperature, 15 to 20 more minutes. Run a clean knife or thin spatula around the insides of the jar to remove any air bubbles. Wipe the rim with a moist paper towel to remove any residue. Top with lid and screw ring on tightly.

  5. Refrigerate for 1 to 3 days before eating.

Recipe Tip

Use the leftover brine to make pickled peppers if you like. Slice 1 to 2 cups of habaneros, jalapeños, and/or serranos, place into a jar, and cover with brine. Let cool to room temperature, then cover and refrigerate.

Editor's Note:

Nutrition data for this recipe includes the full amount of brine. The actual amount consumed will vary.

Nutrition Facts (per serving)

18 Calories
0g Fat
4g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 18
% Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 638mg 28%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 2%
Total Sugars 2g
Protein 0g 1%
Vitamin C 5mg 5%
Calcium 13mg 1%
Iron 0mg 1%
Potassium 81mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.