Hot & Zesty Garlic Dill Pickles


  • 1 lb. Kirby or Persian cucumbers
  • 3 cloves garlic, peeled and crushed
  • 2 large sprigs fresh dill
  • 1 c. water
  • 3/4 c. white vinegar
  • 1 tbsp. celery seeds
  • 1 tbsp. red pepper flakes


  1. Trim ends from cucumbers and slice into spears. Pack into 2 (16-oz. glass jar along with garlic and dill.
  2. Make brine: in a small saucepan, combine water, vinegar, celery seeds, red pepper flakes and salt. Bring to a boil, stir until salt is dissolved, and remove from heat and let cool slightly. Pour over cucumbers, seal jar, and shake. Let cool completely on the counter, then refrigerate until cold.
  3. Wait at least 2 hours to eat the pickles, but the longer you wait, the more flavorful they’ll be. If you can, try waiting 24 hours.

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