How to Make Homemade Spicy Dill Pickles
Spice up your preservation vita with incredible homemade Spicy Dill Pickles! These tangy, crunchy, and zesty delights are the perfect way to preserve summer’s bounty and add a kick to any meal. These pickles bring a satisfying crunch and a splash of heat to burgers, sandwiches, or just as a snack right out of the jar. Homemade canned pickles make a thoughtful and succulent DIY gift! They’re healthy, low carb, and keto friendly.
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Best Spicy Pickles
Spicy dill pickles are easy to make and with one unique ingredient, you get a special flavor. I bet you won’t guess what that unique ingredient is! Keep reading to find out.
Canning as Therapy!
I have been unable to separate cooking and events in my life for as long as I remember. During the summer of 2008, when I lost my fiancé in a motorcycle accident, I began to can. Some people drink their sorrows; that summer, I tried to put my wrenched heart into jars.
Fortunately, I had the opportunity to enjoy all sorts of delightful fresh fruits and vegetables. Michael and I had bought a house out in the country, and we planted a monster garden. While growing up, both sets of parents had gardens, but planting one yourself is different. We planted well-nigh 25 tomato plants and a wide variety of other vegetables. In wing to what we grew, there were all sorts of vegetable stands where we lived.
I canned spaghetti sauce, spaghetti sauce with meat, dill pickles, dill pickle relish, strawberry jam, and blueberry preserves. One day I went out and picked peaches then spent the rest of the weekend preservation them. There was some irony there; I really don’t enjoy jams and jellies very much.
My Favorite – Spicy Garlic Pickles
My favorite thing I canned was homemade spicy pickles. These were wonderfully hot and spicy pickles and some of the weightier spicy dill pickles I had overly made. I added crab swash to requite them uneaten flavor.
Before preservation spicy pickles, you unquestionably have to indulge them to ferment for well-nigh three weeks. This is what makes homemade spicy dill pickles so delicious. Once fermented, it is time to can your pickles to get them ready for long-term storage.
Why You Are Going to Love This Spicy Pickles Recipe
If you have never tried fermenting your own pickles, this is your endangerment to do so. You will unzip a savor so dumbo you will want to ferment your own pickles then and again.
Homemade Spicy Pickles – Ingredients You Will Need
Here’s your shopping list for making this spicy pickles recipe:
- Pickling cucumbers
- Crab swash – secret ingredient!
- Bay leaves
- Peppercorns
- Coriander seeds
- Dill seeds
- Hot red pepper flakes
- Fresh dill weed
- Pickling salt
- White vinegar
- Garlic cloves
Ingredient Notes
This recipe calls for 10 pounds of pickling cucumbers and makes 13 pints or 7 quarts. How many pickles does it make? See this handy produce converter.
What Are the Weightier Cucumbers to Use to Make the Weightier Spicy Pickles?
If you’ve overly tried making homemade spicy pickles in the past and they ended up mushy, it could be considering of the variety of cucumber you used. See this guide on cucumbers for the weightier kinds to use to get that desired well-done texture.
What Is Crab Boil?
Crab boil is a mixture of spices in a packet that you waif into humid water when you melt crabs.
Equipment Needed
Here are the kitchen items you will need for making this spicy pickle recipe and preservation the pickles:
- Non-reactive bowls
(Virtually any glass or ceramic bowl) - Water-bath canner or pressure canner (if you prefer this method)
- Canning rack
- 13 pint-sized preservation jars or 7 quart-sized jars
- Canning jar lids and bands (new lids for each jar, bands can be reused)
- Canning ladle, funnel, and bubble popper
- Canning jar lifter or tongs
- Large stainless steel saucepan
- Fine mesh strainer
How to Make Spicy Pickles
It’s not difficult to make these hot and spicy garlic dill pickles. Here are the steps:
- Stir or whisk the dry spice ingredients together to make a pickling spice.
- In a large non-reactive container, place 1/2 of the pickling spice and one tuft of dill sprigs.
- Add the cucumbers.
- Combine the pickling salt, vinegar, and water.
- Bring to a swash in a large stock pot, stirring to dissolve the salt. Remove from the heat and indulge to tomfool to room temperature.
- Pour the souse over the cucumbers.
- Add remaining pickling spice, garlic, and remaining dill.
- Let stand in a tomfool visionless place for well-nigh three weeks for fermentation to take place.
It will take well-nigh three weeks until the cucumbers are fully flavored and the fermentation is complete. You will need to trammels the souse daily, remove any scum that may form, and pop the fermentation bubbles.
Once the fermentation is complete, these are fantastic refrigerator pickles.
Canning Spicy Pickles
After well-nigh three weeks, it will be time to put up the pickles.
- Prepare your canner, jars, and lids. Drain the pickles, reserving the brine.
- Strain the souse through a sieve, pour into a large stainless steel pot, and bring to a boil. When a rolling swash has been achieved, lower the heat and simmer for 5 minutes.
- Pack the pickles into the hot jars leaving 1/2 inch of space at the throne end. Pour hot souse into the jars, leaving 1/2 inch of headspace. Remove any air frothing and retread the headspace if necessary by subtracting increasingly hot brine.
- Wipe the rims of the jars, part-way the lid on the jar, screw the wreath lanugo until resistance is met, then increase to fingertip tight.
- Place jars in a water suffuse canner – the top of the jars must be covered entirely with water. Bring water to a swash and process for well-nigh 15 minutes. Remove the canner lid, wait 5 minutes, then remove the jars. Indulge the jars to tomfool and store.
If you have questions well-nigh water suffuse canning, see this detailed guide on water suffuse canning.
What’s the difference between water suffuse preservation and pressure canning? Water suffuse preservation is simpler and suited for supplies preparations with upper acidity. Pressure preservation should be used for safety reasons for supplies preparations with low acidity. Read increasingly well-nigh these two preservation methods.
This post is not intended to be a guide on canning. Please go to other websites for increasingly information well-nigh canning. Here are a couple of sites to trammels out:
How Long Do These Weightier Spicy Pickles Last?
Unopened: You can store unopened hot and spicy pickles in a cupboard or on the counter for virtually 12 to 18 months.
Opened: Once opened, your spicy garlic pickles will often stay fresh for several weeks in the fridge.
How to Use These Spicy Dill Pickles
These hot and spicy pickles go perfectly in an Olivier Salad, a Russian-style potato salad. And they complement burgers and sandwiches.
More Pickle Recipes
Favorite DIY Recipes
- Boursin Cheese
- Classic Hollandaise Sauce
- Homemade Crackers
- Homemade Cream Cheese
- Old Bay Seasoning
- Taco Seasoning
- Sweet Hot Mustard
- Vanilla Sugar
Check out increasingly of my easy DIY recipes for making pantry staples.
Recipe well-timed from Ball Well-constructed Book of Home Preserving
Homemade Spicy Dill Pickles
Ingredients
- 2 to 3 bunches of fresh dill
- 1/4 cup crab boil
- 2 bay leaves crushed
- 1 tablespoons pepper corns
- 1/2 teaspoons coriander seeds
- 1 tablespoons dill seeds
- 1 teaspoon hot pepper flakes
- 10 pounds picking cucumbers (4 inches long with ends trimmed)
- 1 1/2 cups pickling salt
- 2 cups white vinegar
- 16 cups water
- 6 garlic cloves
Instructions
- Combine all of the dry spice ingredients in a small bowl. In a large wipe crock or glass or stainless container, place half of the pickling spice and one tuft of dill. Add cucumbers, leaving at least 4 inches of space between the cucumbers and the rim of the container. In a large stainless steel saucepan, combine pickling salt, vinegar, and water.
- Bring to a swash and add salt stirring to dissolve. Remove from heat and let tomfool to room temperature. When the souse has cooled to room temperature pour pickling liquid over cucumbers and add remaining pickling spice, garlic, and remaining dill over the top. Place a large wipe inverted plate on top of the cucumbers and weigh lanugo with a couple of quart jars filled with water and capped. Cover with a wipe towel. Let stand in a tomfool place the temperature should be well-nigh 70 to 75 degrees, let stand for well-nigh three weeks.
- It will take well-nigh three weeks until the cucumbers are well flavored and the fermentation is completed. You will need to trammels the souse daily and remove any skum that may form. During fermentation, frothing will form. After well-nigh three weeks it will be time to put up the pickles. Prepare your canner, jars, and lids. Drain pickles reserving the brine. Strain souse through a sieve and pour souse into a large stainless steel pot and bring the souse to a boil. When a rolling swash has been achieved to reduce heat, and let simmer for 5 minutes. Pack pickles into the hot jars leaving 1/2 inch for headspace. Pour hot souse into jars, leaving 1/2 inch headspace. Remove air frothing and retread headspace if necessary, by subtracting hot pickling liquid. Wipe rim. Part-way lid on the jar. Screw wreath lanugo until resistance is met, then increase to fingertip tight. Place jars in canner, ensuring they are completely covered with water. Bring to a swash and process for 15 minutes. Remove canner lid, wait 5 minutes, then remove jars, cool, and store.
