Best 6 Spicy Dill Pickles Recipes

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**Spicy Dill Pickles: A Flavorful and Refreshing Treat**

Elevate your taste buds with our delectable Spicy Dill Pickles, the perfect blend of tang, spice, and crunch. These pickles are not your ordinary store-bought variety; they are crafted with a special brine that infuses them with bold flavors.

Our collection features three exciting recipes that cater to various preferences. The Classic Spicy Dill Pickles offer a traditional taste with a satisfying kick, while the Garlic Spicy Dill Pickles introduce a savory and aromatic twist. If you crave a bit of heat, the Hot Spicy Dill Pickles will tantalize your palate with their fiery touch.

These pickles are not only a delightful snack or addition to meals but also offer a burst of beneficial probiotics. Their tangy and spicy flavors make them ideal accompaniments to sandwiches, burgers, salads, and charcuterie boards. You can also enjoy them straight out of the jar for a refreshing and invigorating treat.

So, get ready to embark on a flavor-filled adventure with our Spicy Dill Pickles. With three distinct recipes to choose from, you are sure to find the perfect pickle to satisfy your cravings. Let's dive into the recipes and discover the secrets behind these tangy and tantalizing creations.

Let's cook with our recipes!

SPICY REFRIGERATOR DILL PICKLES



Spicy Refrigerator Dill Pickles image

This is a wonderful, spicy dill pickle with a nice hint of sweetness. Plan to at least double the amount of crushed red pepper if you like it REALLY spicy...YUM!

Provided by FAIRYFAHRENHOLZ

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P10DT2h15m

Yield 12

Number Of Ingredients 11

12 3 to 4 inch long pickling cucumbers
2 cups water
1 ¾ cups white vinegar
1 ½ cups chopped fresh dill weed
½ cup white sugar
8 cloves garlic, chopped
1 ½ tablespoons coarse salt
1 tablespoon pickling spice
1 ½ teaspoons dill seed
½ teaspoon red pepper flakes, or to taste
4 sprigs fresh dill weed

Steps:

  • In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.
  • Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover. Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.

Nutrition Facts : Calories 69.7 calories, Carbohydrate 16.9 g, Fat 0.3 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 728.1 mg, Sugar 11.7 g

SPICY DILL PICKLES



Spicy Dill Pickles image

These pickles are NOT for the faint of heart. The brine will give you a nice kick. Perfect for burgers and hoagies. If you like pickled peppers, the same recipe can be used with peppers instead of pickles! They keep in the refrigerator for a few months.

Provided by Stephanie Mayes

Time P1DT50m

Yield 4

Number Of Ingredients 12

3 cups water
1 ½ cups white vinegar
2 peppers habanero peppers, sliced
2 cloves garlic, sliced
1 serrano pepper, sliced
2 tablespoons white sugar
2 tablespoons salt
1 teaspoon black peppercorns
1 teaspoon pickling spice
1 teaspoon crushed red pepper flakes
3 large cucumbers, sliced
4 sprigs fresh dill

Steps:

  • Inspect a quart-sized canning jar for cracks. Immerse in simmering water until brine is ready. Wash a new, unused lid and ring in warm soapy water.
  • Combine water, vinegar, habanero peppers, garlic, serrano pepper, sugar, salt, peppercorns, pickling spice, and red pepper flakes in a pot and bring to a simmer.
  • Remove pot from the burner and let the liquid cool to a warm enough temperature to handle, but not to room temperature, 15 to 20 minutes; you want the heat so it will soak into the veggies.
  • Place cucumbers and dill in the canning jar. Ladle the warm brine into the jar until cucumbers are covered and brine is near the top of the jar. Let cool to room temperature, 15 to 20 more minutes. Seal jar and place in the refrigerator for 1 to 3 days before eating.

Nutrition Facts : Calories 65.6 calories, Carbohydrate 15.6 g, Fat 0.4 g, Fiber 1.6 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 3499 mg, Sugar 10 g

HOMEMADE SPICY DILL PICKLES



Homemade Spicy Dill Pickles image

Provided by Bobby Flay

Categories     condiment

Time P1DT25m

Yield 8 servings

Number Of Ingredients 12

4 cups rice wine vinegar
2 tablespoons honey
1/2 teaspoon red pepper flakes
1 teaspoon whole white peppercorns
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1/2 teaspoon fennel seeds
1/2 teaspoon toasted cumin seeds
1 tablespoon kosher salt
2 tablespoons coarsely chopped fresh dill
2 tablespoons coarsely chopped cilantro leaves
2 unpeeled English cucumbers, washed, cut in 1/2 horizontally, then quartered lengthwise

Steps:

  • Combine the vinegar, honey, pepper flakes, peppercorns, coriander, mustard seeds, fennel seeds, cumin and salt in a medium non-reactive saucepan over high heat and bring to a boil. Let boil for 2 minutes; remove from the heat and let sit until cooled to room temperature. Add the dill and cilantro. Place the cucumber in a medium bowl and pour the cooled vinegar mixture over them. Refrigerate, covered for 24 hours or up to 4 days.

Nutrition Facts : Calories 4 calorie, Sodium 422 milligrams, Carbohydrate 4 grams

SPICY DILL PICKLES



Spicy Dill Pickles image

Categories     Garlic     Herb     Vegetable     Summer     Bon Appétit

Yield Makes three 1 1/2-pint jars

Number Of Ingredients 10

12 pickling cucumbers
2 cups water
1 3/4 cups distilled white vinegar
1 1/2 cups packed coarsely chopped fresh dill
1/2 cup sugar
8 garlic cloves, chopped
1 1/2 tablespoons coarse salt
1 tablespoon pickling spice
1 1/2 teaspoons dill seeds
1/2 teaspoon dried crushed red pepper

Steps:

  • Combine all ingredients except dill sprigs in large bowl. Stir, let stand at room temperature 2 hours until sugar and salt dissolve.
  • Transfer 4 cucumbers to each of three 1 1/2-pint wide-mouth jars. Pour pickling mixture over to cover. Place a few dill sprigs in each jar. Cover jars with lids and close tightly. Refrigerate at least 10 days. Pickles will stay fresh for up to 1 month. Keep refrigerated.

SWEET & SPICY DILL PICKLES



Sweet & SPICY Dill Pickles image

im not a fan of sweet pickles, but i was talked into trying some made by Wickles. They quickly became my favorite. i shared with all my friends and my nurse practitioner friend called me and told me one of her patients brought her a jar of homemade Sweet & Hot pickles. Well, I just had to have her recipe, they are DELICIOUS. just...

Provided by beth norred

Categories     Other Appetizers

Time 2h30m

Number Of Ingredients 7

18 pt canning jars and lids
1 large canning boiler for processing
2 gal kosher whole dill pickles
5 c sugar
9 tsp dried or bottled minced garlic
8 Tbsp dry crushed red pepper flakes
8 Tbsp tobasco brand hot sauce

Steps:

  • 1. FILL pot for processing and keep at a low boil while preparing if your going to do the RAPID COOL and process the same day.. Pour pickle juice into a bowl and keep to the side. slice all the pickles into 1/2-3/4 inch chunks.
  • 2. add 3/4 of the pickle juice to a large boiler and then add the rest of the ingredients and stir. Bring to boil, Turn off the heat and stir until all the sugar is dissolved.
  • 3. Remove from heat and cool completely. If you want to Rapid Cool, pour into LARGE bowl surrounded by Ice Water in sink.
  • 4. Add sliced pickles to Jars and Add 1 Ladle of liquid to each jar, and repeat process until the liquid is split evenly between all jars. That way if you need a little more Juice, you can add the left over pickle juice to fill Jars to ¼" from top of jar.
  • 5. Wipe the tops of the jars clean after filling and place lids and hand tighten to begin the canning process. Process in Boiling Water Canner 15 minutes, then set to side to cool and seal. If jar doesn't seal, keep Jar in Fridge and enjoy when cooled

SPICY REFRIGERATOR DILL PICKLES



Spicy Refrigerator Dill Pickles image

Plan well ahead these need to chill for a minimum of 12 days, but use with a month, adjust the red pepper flakes to taste, the amount listed with give you mild heat, I use about 3 teaspoons for extreme heat! ----- you will need 12 cucumbers and three 1-1/2-pint wide mouth jars, you may double this recipe but make two separate recipes in two large bowls (12 cucumbers for each bowl) this recipe can also be made to process. These dill pickles are spicy with a hint of sweetness, and worth making :)

Provided by Kittencalrecipezazz

Categories     Vegetable

Time P12D

Yield 4 (1-1/2-pint) jars

Number Of Ingredients 11

12 pickling cucumbers (about 3-4 inches long)
2 cups water (use distilled bottled room temperature water)
1 3/4 cups white vinegar
1 1/2 cups chopped fresh dill weed
1/2 cup white sugar
15 large garlic cloves, coarsely chopped
1 1/2 tablespoons coarse pickling salt
2 tablespoons pickling spices
2 teaspoons dill seeds
1 teaspoon dried red pepper flakes (or to taste)
4 sprigs fresh dill weed

Steps:

  • Thoroughly wash and scrub all the cucumbers under cold water.
  • In a very large bowl add in water, vinegar, 1-1/2 cups chopped fresh dill, sugar, chopped garlic, salt, pickling spice, dill seed and red pepper flakes; stir well with a wooden spoon.
  • Add in the pickles.
  • Let stand at room temperature for 2 hours, stirring occasionally.
  • Remove the cucumbers from the brine and divide into three 1-1/2-pint wide-mouth jars (4 cucumbers in each jar).
  • Ladle the brine between the jars to cover the cucumbers completely (if you can make certain to get at least a few red pepper flakes in each jar).
  • Place 1 sprig of fresh dill into each jar.
  • Seal tightly with clean lids.
  • Place in the refrigerator for a minimum of 12 days (gently shaking the jars every so often during the 12 days).
  • Use before 1 month.

Nutrition Facts : Calories 293.7, Fat 1.6, SaturatedFat 0.3, Sodium 2667.3, Carbohydrate 66.4, Fiber 5.8, Sugar 40.6, Protein 8.2

Tips:

- Choose fresh, firm cucumbers for the best results. - Use a sharp knife to slice the cucumbers evenly. - Pack the cucumbers tightly into the jars to prevent them from floating. - Make sure the brine is completely covering the cucumbers. - Store the pickles in a cool, dark place for at least two weeks before eating. - Use a variety of spices and herbs to create different flavor combinations. - Experiment with different types of vinegar, such as apple cider vinegar or rice vinegar. - Add some heat to your pickles by including chili peppers or horseradish. - Enjoy your homemade spicy dill pickles as a snack, side dish, or condiment.

Conclusion:

With its perfect balance of sweet, sour, and spicy flavors, these spicy dill pickles are sure to be a hit at your next gathering. Made with fresh cucumbers, dill, garlic, and red pepper flakes, these pickles are packed with flavor and have a nice kick. They're also incredibly easy to make and can be ready to enjoy in just two weeks. So next time you're looking for a delicious and easy snack or condiment, give these spicy dill pickles a try. You won't be disappointed!

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