Fresh garlic, homemade pickle seasoning and chili peppers give this simple, traditional homemade dill pickle recipe a very delicious, spicy, mouth-watering and amazing taste.
I plan to can a few jars of Seasoned Garlic Pickles each summer to match the flavor of a jar I bought at one of our markets that left me relaxed and ragged. Because as a self-proclaimed pickle, I always want more. I am the self-proclaimed queen of pickles, as evidenced by my recipesspiralized picklesalso minepickles with juicy bread and butter. This spicy marinade recipe has everything I want in a spicy marinade: garlic, dill and a bit of heat with just enough crunch. It's based on a recipe I heard on NPRAll things ConsideredThe Lost Recipe series. The listener wantedrecreate Aunt Minnie's secret recipe for pickles,but it contained only a few details. To transform the recipe, NPR turned to none other than the doyenne of www.canning, Marisa fromFood in jarswhich provided very useful information about dill pickles and the basics of this homemade dill pickle recipe.
What's in this dill marinade recipe?
By adding garlic and Thai chili peppers to the brine, these pickles have a tangy flavor. They are extremely flexible and can be customized to your liking. You can store them for several months or make pickles in the refrigerator if you plan to eat them sooner. If you don't like heat, you can omit the chili peppers. If your cucumbers are larger, cut them to fit. Or, if you really love garlic, add more or leave it out.
I use half apple cider vinegar and half white vinegar for the marinade, as white vinegar gives the pickles more volume.
Here are the ingredients for the dill marinade recipe:
- pickles
- Apple cider vinegar
- White vinegar
- Water
- Pickling salt
- Dried dill (not fresh dill)
- thai red pepper,or other hot chili like habanero
- Carnation
- Homemade Spice Marinade (ingredients are listed below)
What kind of cucumbers are best for pickling?
Choose firm, green cucumbers that do not have many spots or discoloration.
For quick marinades or marinated in the fridge,What about youMy recipe for pickled cucumbers here,choose a cucumber with a thin skin that easily absorbs the vinegar solution. Common garden cucumbers, Persian cucumbers, or seedless English cucumbers work well.
For preserving cucumbers,choose a firmer cucumber with a thicker skin, such as Kirby cucumbers, which will continue to crackle when salted with a vinegar solution.
Which vinegar is best for pickles?
There are so many different types of vinegar, and while I like apple cider vinegar and rice wine vinegar for some types of marinades, when it comes to dill marinades, distilled white vinegar is my friend. It's a vinegar with a milder flavor and aroma, has the perfect level of acidity, and because it's transparent, it won't make your pickles spicy.
For a delicious kick, I use half apple cider vinegar and half white vinegar.
Plus, there's a good chance you already have this vinegar in your kitchen (it's a workhorse - perfect for baking when you're in a pinch and need buttermilk, great forranch sauceand is an excellent all-purpose cleaner)!
How to make pickles crunchy while preserving
Small, firm cucumbers (kirby or "pickles") are a staple, and you want them in the can as soon as possible after purchase. These young cucumbers have fewer seeds and contain less water, so their flesh is already nice and firm.
I haven't experimented with that, but I've read that you can soak the cucumbers in an ice bath for 20-30 minutes or even overnight before canning to keep the dice crisp as well. If you've tried this before, be sure to let me know!
How to make homemade spicy marinade
This recipe starts withhomemade spice mix for marinadessuggested by Marisa in the NPR section, with some minor changes. I reduced the amount of allspice and omitted the red pepper flakes because I knew I wanted to add a whole, cracked Thai hot chili.
Ingredients for the spice mixture for marinades:
- Black peppercorns
- Mustard seeds
- Coriander seeds
- Fennel seeds
- All kinds of berries
- Ground red pepper flakes (if not using fresh chili)
- bay leaves
How to make pickled cucumbers
First prepare the jars. Jars with wide mouthwhich are easy to fill, are essential for preserving marinades. If canning, sterilize the jars and lids by running them through the dishwasher or by boiling them in a very large pot of water for 2 minutes each. If you are not preserving pickles, simply wash and rinse the jars and lids in hot water.
Before pickling, prepare the cucumbers and cut off the ends.To avoid loose marinades, always rinse cucumbers thoroughly and cut off the ends to prevent spoilage. Most of the time I wasn't sure what it was so I just cut out both. I'd rather be safe than sorry. Leave the cucumbers whole or cut into slices or coins with the skin on.
Pack cucumbers
Start filling and packing glasses.Add a few tablespoons of pickle seasoning, 2 or 3 dried dill leaves and stems, 2 or 3 red Thai peppers, and a few whole cloves of garlic to each jar. Then put the cucumbers (whole or sliced) into the jars so that they are airtight but not damaged.
TIPS FOR PACKING YOUR TRIP: To easily pack the jars and prevent the cucumbers from tipping over, tip the wide-mouthed jars at an angle on the tongs. Then place the glasses with layers of cucumbers and dill. Way to go, pickles!
Add brine. Next, bring the vinegar, water and salt to a boil in a large pot. Pour the brine over the cucumbers in the jars, leaving about ½ inch of space.
Press to release air bubbles.Tap the jars on the counter to release air bubbles between the brine and pickles, then close the lids and screw on tightly.
How to pickle
- Fill the pot with water and bring it to the boil. Leave enough space so that the water does not overflow when the bottles are added.
- Wipe the edges of the jars and use the forceps to place the sterile lids and rings on the jars.
- Process in a water bath in cans for 10 minutes.
- Remove the jars from the pan to a counter covered with a cloth to cool.
- Make sure the lids are lifted to show they are closed. Store unbreakable pickle jars and use them as pickles in the fridge.
How long does it take to turn a cucumber into a pickle?
At what point does a cucumber turn into a pickle? Patience is a virtue, my friends. I let these babies sit for about 10 days before eating them (although you can try them yourself). My mother likes to leave hers for 3 months. I'm not sure how it can last this long, but like most things it gets better with age.
Can I make them as a marinade for the fridge?
Yes you can! For pickles from the fridge, skip the hot water bath and place the jars directly in the fridge instead. They don't last as long and they don't last, but they keep in the fridge for 1-2 months.
How long are canned homemade pickles good for?
Store them in a dry and cool place and they will only get better with time. They can be stored for up to 1 year. Just don't forget to refrigerate each opened jar!
What to serve with dill pickles
- Pulled pork sandwich with crispy salad
- Best garlic burgers EVER
- Cheeseburger with bacon and caramelized onions
- How to make a healthy fried fish sandwich
- How to make a better sandwich
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Homemade recipe for spicy garlic and dill marinade
A healthy dose of fresh, peeled garlic cloves, homemade pickled spices and chilies give these homemade pickles a very tasty, spicy kick.
routeJunk food
KitchenAmerican
Keywordpickles
Preparation time30minutes minutes
cooking time10minutes minutes
total time40minutes minutes
portions5 - 6 liter jars
Calorie114kcal
ingredients
For homemade spicy marinade
- 2 table spoon black peppercorns
- 2 table spoon mustard seeds
- 2 table spoon coriander seeds
- 2 table spoon fennel seeds
- 1 Spoon all hands, berries
- 1 teaspoonful ground red pepper flakes
- 10-12 bay leaves , broken
For spicy garlic-dill marinades
- 10-12 pound pickles , grated and stored whole or in slices
- 2 cups Apple cider vinegar
- 2 cups White vinegar
- 4 cups water
- 5 table spoon pickled salt
- Homemade spice marinade (recipe above) , 2-3 tablespoons per jar
- Dried dill from a 2 oz package , 2-3 leaves and stems per jar
- 10-18 small red Thai pepper , split in half but do not split, leaving seeds intact (2-3 per jar)
- 20-30 whole clove of garlic , peeled and slightly mashed (4-5 in a jar)
Instructions
For homemade spicy marinade
Add all ingredients to a small bowl and stir to combine.
For spicy garlic-dill marinades
Prepare jars and lids for canning. I run the jars through the dishwasher to sterilize them and take them out while still warm. Add the caps to a small pot of boiling water to soak for the canning process.
To prevent contamination, bring the vinegar, water, and salt to a boil in a large pot.
To each sterilized jar, add: 2-3 tablespoons of cucumber seasoning, 2-3 leaves and stems of dried dill, 2-3 red Thai peppers as desired and 4-5 whole cloves of garlic. Put whole or sliced cucumbers in the jars so they are airtight but not damaged in the process. Cucumbers should be below the neck of the jar. Slice the cucumbers if they are too tall.
Pour the brine into the jars, leaving ½ inch of space to cover the cucumbers.
Wipe the rims of the jars and use tongs to place lids and rings (which have been sterilized in boiling water) over the jars. To avoid contamination, do not touch the lids where the jars are with your fingers.
Treat in a boiling water bath for 10 minutes. Remove the glasses from the pan and let them cool on a towel on the table. As the jars cool, you will hear them crack as they close. Closed jars should feel solid when tapped and have a hollow shape.
Store in a dry, cool place. Pickles are ready to taste in about 7-10 days, but only get better with time. They can be stored for up to 1 year.
To note
- To prepare them as refrigerator jam, skip the hot water bath and place the jars directly in the refrigerator, where they will last 1-2 months.
- Did you know that in Eastern European cuisine, vinegar and bay leaves are not traditionally used in pickling recipes? A DML reader kindly wrote to let us know and I was amazed! All my life I thought you couldn't make a marinade without vinegar. But you can toothe natural fermentation process is called "galacto-fermentation".“The more you know!
Nutrition
Calorie:114kcal|Carbohydrates:14G|Protein:3G|Fed:3G|Saturated Fat:1G|Sodium:7006mg|Potassium:344mg|Fiber:4G|Sugar:2G|Vitamin A:245j.m|C-vitamin:21mg|Calcium:142mg|Iron:2mg
More marinade recipes to try
- Warm bread and pickled butter
- Sweet and Sour Asian Pickles
- Beans
- Canned beets
- Quick dill pickles in a spiral refrigerator
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