Name: Homemade Spicy Garlic Dill Pickle Recipe
Ingredients: Pickling Cucumbers: 10-12 pounds, scrubbed clean and kept whole or sliced.; Apple Cider Vinegar: 2 cups.; White Vinegar: 2 cups.; Water: 4 cups.; Pickling Salt: 5 tablespoons.; Homemade Pickling Spice: (See recipe below), 2-3 tablespoons per jar.; Dried Dill Weed: From a 2-ounce package, 2-3 fronds and stalks per jar.; Thai Red Peppers: 10-18 small, split down the middle (2-3 per jar).; Garlic Cloves: 20-30 whole, peeled and lightly smashed (4-5 per jar).; Black Peppercorns: 2 tablespoons.; Mustard Seeds: 2 tablespoons.; Coriander Seeds: 2 tablespoons.; Dill Seed: 2 tablespoons.; Allspice Berries: 1 tablespoon.; Crushed Red Pepper Flakes: 1 teaspoon (adjust to your preference).; Bay Leaves: 10-12, crumbled

Description

This spicy garlic dill pickle recipe is a direct response to a craving. A craving for something bold, something with a kick, something that goes beyond the ordinary dill pickle. It’s an evolution of the classic, a fiery twist on a beloved tradition

Ingredients

Pickling Cucumbers: 10-12 pounds, scrubbed clean and kept whole or sliced.
Apple Cider Vinegar: 2 cups.
White Vinegar: 2 cups.
Water: 4 cups.
Pickling Salt: 5 tablespoons.
Homemade Pickling Spice: (See recipe below), 2-3 tablespoons per jar.
Dried Dill Weed: From a 2-ounce package, 2-3 fronds and stalks per jar.
Thai Red Peppers: 10-18 small, split down the middle (2-3 per jar).
Garlic Cloves: 20-30 whole, peeled and lightly smashed (4-5 per jar).

Homemade Pickling Spice:

Black Peppercorns: 2 tablespoons.
Mustard Seeds: 2 tablespoons.
Coriander Seeds: 2 tablespoons.
Dill Seed: 2 tablespoons.
Allspice Berries: 1 tablespoon.
Crushed Red Pepper Flakes: 1 teaspoon (adjust to your preference).
Bay Leaves: 10-12, crumbled

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Instructions

Prepare the Pickling Spice: In a small bowl, combine all the ingredients for the homemade pickling spice: black peppercorns, mustard seeds, coriander seeds, dill seed, allspice berries, crushed red pepper flakes, and crumbled bay leaves. Stir well to mix. This is your flavor base.
Sterilize Jars and Lids: Run your jars through the dishwasher on the sterilize cycle, or wash them in hot, soapy water and rinse thoroughly. Keep them warm. Add the lids to a small pot of simmering water to sterilize.
Prepare the Brine: In a large stock pot, combine the apple cider vinegar, white vinegar, water, and pickling salt. Bring the mixture to a simmer over medium-high heat, stirring until the salt is completely dissolved.
Prepare the Jars: To each sterilized jar, add 2-3 tablespoons of the homemade pickling spice, 2-3 fronds and stalks of dried dill weed, 2-3 split Thai red peppers (adjust according to your spice preference), and 4-5 whole, lightly smashed garlic cloves. This is where the flavor builds.
Pack the Cucumbers: Pack the whole or sliced cucumbers tightly into the jars, leaving about ½ inch of headspace below the rim of the jar. Trim the cucumbers if necessary to ensure they fit properly.
Pour in the Brine: Carefully pour the hot brine over the cucumbers in each jar, leaving ½ inch of headspace. Make sure the cucumbers are completely covered by the brine.
Apply Lids and Rings: Wipe the rims of the jars clean with a damp cloth. Use tongs to carefully remove the sterilized lids from the simmering water and place them on the jars. Screw on the rings fingertip-tight. Don’t over-tighten.
Process in Water Bath: Place the filled jars in a canner or large pot fitted with a rack. Add enough hot water to cover the jars by at least 1 inch. Bring the water to a rolling boil and process for 10 minutes. Timing is crucial.
Cool and Seal: Carefully remove the jars from the canner using a jar lifter and place them on a dishtowel-lined counter. Allow them to cool completely, undisturbed. As they cool, you should hear the characteristic “pop” sound as the lids seal.
Check Seals and Store: Once the jars are completely cool, check the seals by pressing down on the center of each lid. If the lid doesn’t flex, it’s sealed properly. Store the sealed jars in a cool, dark, dry place. The pickles will be ready to eat in about 7-10 days, but the flavor will continue to develop over time.