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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
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
- Rinse, trim, and cut cucumbers.
- 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.
- 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.
- 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.