Spicy Dill Pickles

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.

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 66 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.