Spicy Dill Pickles

Homemade Spicy Dill Refrigerator Pickles

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These spicy dill refrigerator pickles are so easy to make and go great on burgers and sandwiches. No pressure canning needed!

So here’s a funny thing; I love relish on a hot dog, but I don’t really like pickles. The store bought ones anyway. I’m the type that always checks a burger for pickles before eating it, and you will never catch me with one of those jumbo pickles at a ball game.

When I started learning about canning, pickling, and fermentation I had ideas of pickling radishes and making giardiniera, but my mom had a few requests, so I figured why not. And guys, I LOVE these pickles! I’ve made them three times already, and I even put them on a burger the other day.

Since I like my food with a bit of a kick, and we planned on trying them as soon as they were ready, I decided to make spicy dill refrigerator pickles. As I said, I like a kick, but these do get spicier the longer they sit, so feel free to adjust the measurement of chili flakes that are used. If you would like to preserve these a bit longer, just pop the cans in a water bath and your good to go. If you’d like to learn more about canning, here is a great book to check out.

Spicy Dill Refrigerator Pickles


1 c water
2 c white vinegar
2 tbsp canning/pickling salt
2 tbsp sugar
1 tbsp crushed red pepper
2 garlic cloves, minced
3-4 stems of fresh dill
2 cucumbers, sliced
1-quart mason jar, hot

Tips before staring:

  • Make sure your vinegar is 5% acidity. Anything less can throw the pH balance of your of pickle out of balance, making it potentially unsafe.
  • You can heat your jars in either the dishwasher or a hot water bath.
  • Remove the ends of your cucumbers. The end releases enzymes that soften the cucumber.
  • Don’t substitute the canning/pickling salt, they won’t measure the same. Canning salt also doesn’t contain anti-caking ingredients and additives like iodine that other salts do, which can turn pickling liquid cloudy and make pickles dark


  1. Rinse, trim, and cut cucumbers.
  2. Combine vinegar, water, pickling salt, and sugar in a medium-sized saucepan. Bring to a boil. Reduce heat and simmer for 2-3 minutes, stirring to dissolve salt and sugar.
  3. Add garlic, dill, and crushed red pepper into a hot 1-quart jar. Pack in cucumber slices. Pour hot brine over the cucumbers to cover. Cover the jar with the lid and let stand at room temperature until cooled; about 1 hour.
  4. Store in refrigerator for at least a week (3 weeks for the best flavor). The longer the pickles sit, the more flavorful they will become. Consume within 3 months.
The Craft of Herbal Fermentation Course by Herbal Academy

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