The Absolute Perfect Spicy Dill Pickles

white vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: distilled vinegar

Apple cider vinegar offers a milder flavor and potential health benefits.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey can add natural sweetness and depth.

black peppercorns

🥗Healthier: white pepper

💰Cheaper: ground black pepper

Ground black pepper is more accessible and still provides heat.

garlic

🥗Healthier: garlic powder

💰Cheaper: granulated garlic

Garlic powder offers convenience and longer shelf life.

Sterilize 7 one-quart jars in a pot.

In a pot, combine 4 cups of vinegar and 2 cups of water, then add another 2 cups of vinegar and 1 cup of water for a total of 6 cups of vinegar and 3 cups of water.

Add 1 cup of pickling salt to the vinegar and water mixture and bring to a boil.

Prepare cucumbers by placing them on ice for a couple of hours before canning to keep them crisp.

Pack the jars with cucumbers.

Cut 2 cloves of garlic in half and add them to the jars.

Add 1 teaspoon of chili flakes to each jar (optional).

Add a couple of sprigs of dill to each jar.

Pour the hot brine into the jars, filling them to about an inch from the top.

Wipe the tops of the jars with a towel to ensure they are clean.

Check the tops of the jars for any chips to ensure they will seal properly.

Soak the jar seals in hot water for about 30 seconds to make the rubber pliable.

Place the seals on the jars and screw on the lids until they are just snug.

Process the jars in boiling water for about 10 minutes.

Check the lids after processing to ensure they are snug but not overly tight.

Over the next 24 hours, watch for the center of the lids to pop in; if they don't, reprocess or discard the jars.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens