This spicy garlic dill pickle recipe for canning shows you how to make these delicious pickles with different variations. You can use real hot peppers or pepper flakes and both turn out good and spicy.
This spicy pickle recipe is an easy recipe and a delicious way to preserve fresh homegrown cucumbers straight from your own garden.
My vegetable garden has had a surplus of fresh cucumbers this year and I like to make as many types of homemade pickles as I can. This was a great recipe and turned out delicious.
Ingredients
- Cucumbers
- 4 cups White Vinegar: Can also use Apple Cider Vinegar or a combination of both
- 4 Cups Water
- 2 Tbsp Canning Salt
- Dill Seed: 1/2 to 1 tsp per jar: Can also use a sprig of fresh dill or dill flowers
- Minced Garlic: 1/2 tsp per jar: Can also use garlic cloves, peeled and smashed
- Hot Peppers: 1 cut up, per jar. Can also use 1/2 tsp red pepper flakes per jar
Steps in Preparing Spicy Garlic Dill Pickles for Canning
First, wash cucumbers. For best results, grow picking cucumbers and pick them when they are still small, not overgrown.
Cut off the ends of the cucumbers and slice the cucumbers about 1/4 inch thick. You can also cut into cucumber spears if desired.
My method of figuring out how many cucumbers to slice is to fill up a pint or quart, whichever size you are doing with the sliced cucumbers and dump them in a bowl and continue doing that until you have the amount you want.
Next chop up your peppers. I decided to try 3 different kinds to see how each tasted. I also tried a jar with just red pepper flakes. Make sure you wear gloves if you touch the inside of a hot pepper.
Canning the Spicy Garlic Dill Pickles
To begin the canning process, and for a spicy kick, add the chopped peppers or pepper flakes to the jars. As stated, I tried 3 different peppers, Anaheim, Jalapeno, and Poblano and one jar with red pepper flakes.
Next, pack the sliced cucumbers into the jars. Add dill seed to the top of the pickles. For crunchy pickles add pickle crisp or grape leaves.
Prepare the pickling brine by adding the vinegar, water, and salt to a large pot and bring to a full boil. To make dill pickles, the vinegar and water are added in equal portions, so can be reduced and expanded accordingly for how many jars you want to can.
Add the hot liquid to the jars and fill to 1/2 inch headspace.
Wipe the top of the jar and remove the air bubbles. Add the lids.
Add the mason jars to the hot water bath and process at high heat at a full rolling boil. The processing time for pickles is 10 minutes for pint jars and 15 minutes for quart jars. I use the Ball electric water bath canner and love it.
Remove the hot jars from the hot water bath canner with a jar lifter and place jars on a dish towel on the counter. Do not disturb for 24 hours.
Enjoy
These delicious spicy dill pickles are easy to make and fun to share! Jars of pickles always make great gifts, everyone is a pickle lover!
For more of my canning recipes and other favorite great recipes, plus posts about other homestead-type activities, such as gardening and raising chickens, go to my website at www.HawkPointHomestead.com. For updates, please follow my Facebook page at Hawk Point Hobby Homestead.
See my other pickle recipes and other related canning recipes:
- Zucchini Relish
- Bread and Butter Pickles
- Dill Pickles
- Cucumber Relish
- Green Chili Peppers
- Pickled Radishes
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Spicy Garlic Dill Pickle Recipe
This spicy garlic dill pickle recipe for canning shows you how to make these delicious pickles with different variations. You can use real hot peppers or pepper flakes and both turn out good and spicy.
Ingredients
- Cucumbers
- 4 cups White Vinegar: Can also use Apple Cider Vinegar or a combination of both
- 4 Cups Water
- 2 Tbsp Canning Salt
- Dill Seed: 1/2 to 1 tsp per jar: Can also use a sprig of fresh dill or dill flowers
- Minced Garlic: 1/2 tsp per jar: Can also use garlic cloves, peeled and smashed
- Hot Peppers: 1 cut up, per jar. Can also use 1/2 tsp red pepper flakes per jar
Instructions
- Wash the cucumbers
- Cut off the ends and slice about 1/4 inch thick
- Chop up the peppers. Wear gloves.
- Add the peppers or red pepper flakes to the bottom of the jars
- Pack the cucumber slices into the jars, leaving 1/2 inch headspace
- For pickling brine, add the vinegar, water, and salt to a large pot and bring to a boil
- Pour the brine into the jars, leaving 1/2 inch headspace
- Add dill seed or fresh dill.
- Add pickle crisp or grape leaves, if desired for crispy pickles
- Wipe rims, remove air bubbles, add lids
- Water bath can with processing time of 10 minutes for pints and 15 minutes for quarts,
- Remove jars and set on the counter, do not disturb for 24 hours.
