Description
Spicy and tangy hot dill pickles made with fresh cucumbers and hot peppers, perfect for a flavorful snack or condiment.
Ingredients
Scale
- 4 cups fresh cucumbers
- 1 cup fresh dill
- 4 cloves garlic, thinly sliced
- 2–4 hot peppers (jalapeños or habaneros)
- 2 cups white vinegar
- 1 cup apple cider vinegar
- 1/4 cup pickling salt
- 4 cups water
Instructions
- Prepare the cucumbers by washing them thoroughly and cutting off the ends. Slice into spears or rounds if desired.
- Prepare the hot peppers by removing seeds for milder pickles or leaving them in for maximum heat. Slice the peppers.
- Combine the vinegar, water, and salt in a large pot. Bring to a boil.
- Add the dill, garlic, and hot peppers to the brine, then let it simmer for 5 minutes.
- Sterilize jars and lids by boiling them in water for 10 minutes.
- Pack the cucumbers into sterilized jars, leaving space for brine.
- Pour the hot brine over the cucumbers, ensuring garlic and peppers are included.
- Seal the jars with lids and process them in a water bath for 10 minutes.
- Store the jars in a cool, dark place for at least 2 weeks before consuming.
Notes
For milder pickles, use fewer hot peppers or choose milder varieties like banana peppers. Fermented pickles are also rich in probiotics for gut health.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Condiment
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 30
- Sugar: 1g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: hot dill pickles, spicy pickles, canning, homemade pickles, snack recipes