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Hot and Spicy Garlic Dill Pickle Recipe


Homemade Pickling Spice Ingredients

  • 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

Hot and Spicy Garlic 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)


  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.

Recipe Notes

Recipe courtesy of Old World Garden Farms