Spicy Refrigerator Dill Pickles Recipe
This Spicy Refrigerator Dill Pickles recipe offers a crisp, tangy, and spicy twist on classic pickles. Made with fresh pickling cucumbers, fragrant dill, and a perfectly balanced brine featuring garlic, mustard seeds, and a choice of serrano peppers or red pepper flakes for heat, these pickles are quick to prepare and require no canning process. Ideal for a quick pickled side or snack, they are refrigerated to develop flavor and provide a delightful crunch in just 48 hours.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 days 25 minutes
- Yield: 1 pint jar 1x
- Category: Pickles
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Pickles
- 3 pickling cucumbers, 4-4 1/2 inches long
- 1/4 oz fresh dill (a few sprigs per jar)
Brine
- 1/2 cup white vinegar
- 1/2 cup water
- 2 cloves garlic, crushed with the side of a knife
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon sugar
- 1/2 teaspoon whole mustard seeds
- 1/2 teaspoon whole black peppercorns
- 1/4 teaspoon whole coriander seeds
For Spice (choose one)
- 1.5 serrano peppers, sliced in half lengthwise
- 1/2 teaspoon red pepper flakes
Instructions
- Prepare Cucumbers: Wash the pickling cucumbers thoroughly and cut them into spears or slices according to your preference. Pack the cucumber pieces tightly into a wide-mouth pint-sized jar or any clean glass jar suitable for refrigeration. Place several sprigs of fresh dill evenly among the cucumbers. If using fresh serrano peppers, distribute the sliced peppers evenly throughout the jar, placing halves on each side and one in the middle.
- Make the Brine: In a non-reactive saucepan, combine white vinegar, water, crushed garlic cloves, kosher salt, sugar, whole mustard seeds, whole black peppercorns, and whole coriander seeds. Bring the mixture to a boil over medium heat, stirring occasionally until the salt and sugar dissolve completely. Remove the brine from heat and allow it to cool to room temperature.
- Assemble the Pickles: Pour the cooled brine carefully over the cucumbers and dill in the jar, ensuring all spices and garlic are included. When making multiple jars, allocate two cloves of garlic and divide the seeds and peppercorns evenly among them. If using red pepper flakes for spiciness instead of fresh peppers, add 1/2 teaspoon per jar now. If the brine does not fully cover the cucumbers due to jar size, top off with additional water to submerge the cucumbers.
- Refrigerate: Seal the jar tightly with a lid and refrigerate the pickles for a minimum of 48 hours to allow the flavors to infuse. The pickles are best enjoyed fresh within 2 weeks.
Notes
- Use pickling cucumbers that are 4 to 4 1/2 inches long for the best crunch and fit in jars.
- Pickles can be sliced into spears or coins depending on preference and intended use.
- For a spicier pickle, use serrano peppers; for a milder but still spicy flavor, use red pepper flakes.
- A non-reactive saucepan (such as stainless steel) is essential to avoid metallic taste in the brine.
- These are refrigerator pickles and do not require canning; keep them refrigerated and consume within two weeks.
Keywords: pickles, refrigerator pickles, dill pickles, spicy pickles, quick pickles, homemade pickles, garlic pickles, serrano pepper pickles
