Jim tells everyone about our Hot and Spicy Garlic Dill Pickle recipe. So for today’s recipe of the week, we decided it was a good time to share our most famous pickle recipe. 

spicy garlic dill pickle recipe
Pickles made from our hot and spicy garlic dill pickle recipe.

These pickles are a favorite to anyone that loves dill pickles, garlic and a little, ok, maybe sometimes even, a lot of heat.  

We had our first hot and spicy garlic dill pickle several years ago at a local restaurant. We took a bite into what we thought was a classic dill pickle, only to quickly figure out that it was not only a dill pickle, but a hot and spicy garlic dill pickle!  Our taste buds were shocked, but pleasantly surprised.  There was so much flavor in each bite that we couldn’t quit eating them! We told all of our family and friends about the one pickle that they had to try. 

The owners of the restaurant moved south and the restaurant closed it’s doors. It was then that I knew that I was on a mission to make our own hot and spicy garlic dill pickle recipe.  After several tries, the flavor that we once fell in love with, is now back!  Even better, we can several jars each year from our garden to enjoy all year-long. 

Check out other Pickle/Relish Recipes on our OWG Pickle Page. 

Hot and Spicy Garlic Dill Pickle Recipe

INGREDIENTS:

Homemade Pickling  Spice Ingredients (or Purchased Pickling Spice)
2 tablespoons black peppercorns
2 tablespoons mustard seeds
2 tablespoons coriander seeds
2 tablespoons dill seed
1 tablespoon allspice berries
1 teaspoon crushed red pepper flakes
10 large bay leaves, crumbled

spicy garlic dill pickle recipe
Pack pickles into wide mouth jars tightly, but not smashed together.

Hot and Spicy Garlic Dill Pickle Ingredients
Approximately 12 pounds of 4 inch pickling cucumbers
2 cups apple cider vinegar
2 cups white vinegar
4 cups water
5 tablespoons pickling salt
Homemade pickling spice (2-3 tablespoons per jar)
Dried dill weed (2-3 fronds and stalks per jar)
12 small Thai red peppers, split down the middle leaving seeds intact (2-3 per jar)
20-30 whole garlic cloves, peeled and lightly smashed (4-5 per jar)

INSTRUCTIONS:

spicy dill pickle recipe
Delicious Hot and Spicy Dill Pickles! 

1. Place all pickling spice items into a small bowl and stir to combine. 

2. In a large stock pot bring the vinegars, water and salt to a simmer.

3. Sterilize 6 wide mouth quart jars.

4. To each warm jar add: 2-3 tablespoons of pickling spice, 2-3 fronds and stalks of dried dill week, 2-3 Thai red peppers and 4-5 whole garlic cloves to each jar. Pack whole or sliced cucumbers into the jars so they are tight but not forced or damaged. The cucumbers need to sit below the neck of the jar.

5. Pour the simmering brine into the jars leaving ½ inch head space making sure to cover the tops of the cucumbers.

6. Wipe rim with a clean cloth and add a heated lid and ring until finger tight. Process in hot water bath for 10 minutes, adjusting for altitude as necessary. Place on a thick towel and let cool over night. Before storing make sure jars have sealed properly. Store in a cool, dark and dry location. 

If you are new to canning check out this helpful book: Canning and Preserving For Beginners

Enjoy!

Mary and Jim

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Hot and Spicy Garlic Dill Pickle Recipe
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Homemade Pickling Spice Ingredients
  1. 2 tablespoons black peppercorns
  2. 2 tablespoons mustard seeds
  3. 2 tablespoons coriander seeds
  4. 2 tablespoons dill seed
  5. 1 tablespoon allspice berries
  6. 1 teaspoon crushed red pepper flakes
  7. 10 large bay leaves, crumbled
Hot and Spicy Garlic Pickle Ingredients
  1. Approximately 12 pounds of 4 inch pickling cucumbers
  2. 2 cups apple cider vinegar
  3. 2 cups white vinegar
  4. 4 cups water
  5. 5 tablespoons pickling salt
  6. Homemade pickling spice (2-3 tablespoons per jar)
  7. Dried dill weed (2-3 fronds and stalks per jar)
  8. 12 small Thai red peppers, split down the middle leaving seeds intact (2-3 per jar)
  9. 20-30 whole garlic cloves, peeled and lightly smashed (4-5 per jar)
Instructions
  1. Place all pickling spice items into a small bowl and stir to combine.
  2. In a large stock pot bring the vinegars, water and salt to a simmer.
  3. Sterilize 6 wide mouth quart jars.
  4. To each warm jar add: 2-3 tablespoons of pickling spice, 2-3 fronds and stalks of dried dill week, 2-3 Thai red peppers and 4-5 whole garlic cloves to each jar. Pack whole or sliced cucumbers into the jars so they are tight but not forced or damaged. The cucumbers need to sit below the neck of the jar.
  5. Pour the simmering brine into the jars leaving ½ inch headspace making sure to cover the tops of the cucumbers.
  6. Wipe rim with a clean cloth and add a heated lid and ring until finger tight. Process in hot water bath for 10 minutes, adjusting for altitude as necessary. Place on a thick towel and let cool over night. Before storing make sure jars have sealed properly. Store in a cool, dark and dry location.
Notes
  1. Recipe courtesy of Old World Garden Farms
Old World Garden Farms https://oldworldgardenfarms.com/

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