Spicy Refrigerator Dill Pickles Recipe
These spicy Refrigerator Dill Pickles are a delightful blend of tangy vinegar, fresh dill, and a touch of heat from red pepper flakes. Perfectly crisp and slightly sweet, they require minimal prep and develop their bold flavors over 10 days in the refrigerator. Ideal for pickle lovers who enjoy a balance of spice and sweetness.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Total Time: 10 days 2 hrs 15 mins
- Yield: 12 servings
- Category: Pickling
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Pickles
- 12 pickling cucumbers, 3 to 4 inches long
Brine
- 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
For Packing
- 4 sprigs fresh dill weed
Instructions
- Gather ingredients: Collect all the cucumbers, fresh dill, garlic, spices, vinegar, water, sugar, and salt needed for the recipe to ensure you have everything at hand before starting.
- Make the brine: In a large bowl, combine water, white vinegar, chopped dill, sugar, chopped garlic, coarse salt, pickling spice, dill seed, and red pepper flakes. Stir the mixture well and let it sit at room temperature for about 2 hours or until the sugar and salt are fully dissolved, allowing the flavors to meld.
- Prepare the jars: Place 4 cucumbers into each of the three wide-mouth, 1 1/2-pint jars. Ensure cucumbers are packed but not crushed to maintain crispness.
- Add the brine and dill sprigs: Pour the prepared vinegar mixture over the cucumbers in each jar, ensuring they are completely submerged. Add one sprig of fresh dill to each jar for additional flavor.
- Seal and refrigerate: Seal the jars tightly with their lids and refrigerate for 10 days to allow the pickles to ferment and develop their characteristic taste.
- Serve and store: After 10 days, the pickles are ready to eat. Keep refrigerated and consume within 1 month for best quality and freshness.
Notes
- For spicier pickles, double the amount of crushed red pepper flakes.
- Use fresh pickling cucumbers for best texture and flavor.
- Ensure cucumbers are fully submerged in brine to prevent spoilage.
- Refrigerate and consume within 1 month.