Are you a fan of tangy, crunchy, and oh-so-delicious dill pickles? Well, we’ve got some exciting news for you! We’ve curated a list of 18 mouth-watering spicy hot dill pickles recipes that will take your pickle game to the next level. From classic garlic dills to sweet and spicy bread and butter pickles, and from fiery fermented hot dills to quick and easy relishes, we’ve got something for every pickle lover.
Whether you’re a fan of subtle heat or want to bring the fire with some of the hottest peppers out there, these recipes will guide you through the process of creating your own unique flavor profiles. So, grab your apron, get ready to spice things up in the kitchen, and let’s dive into our collection of Spicy Hot Dill Pickles Recipes with a Tangy Twist!
Classic Garlic Dill Pickles
A tangy and flavorful twist on traditional pickles, these classic garlic dill pickles are perfect for snacking or adding a burst of flavor to your favorite dishes.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup granulated sugar
– 1 tsp salt
– 1/4 tsp garlic powder
– 1/4 tsp dried dill weed
– 2 cloves garlic, minced
Instructions:
1. In a large bowl, combine sliced cucumbers and salt. Let it sit for 30 minutes to allow the cucumbers to release excess water.
2. Rinse the cucumber slices with cold running water to remove excess salt.
3. In a medium saucepan, combine vinegar, water, sugar, garlic powder, and dried dill weed. Bring the mixture to a boil over medium-high heat.
4. Reduce the heat to medium-low and simmer for 10 minutes.
5. Pack the cucumber slices into clean glass jars, leaving about 1/2 inch headspace. Pour the hot pickling liquid over the cucumbers.
6. Seal the jars tightly and let them cool to room temperature. Store in the refrigerator.
Cooking Time: 20 minutes
Spicy Jalapeño Dill Pickles
Add a spicy kick to your snack game with these tangy and flavorful pickles!
Ingredients:
– 4 cups thinly sliced dill cucumbers
– 1/2 cup (120ml) white vinegar
– 1/4 cup (60ml) water
– 1 tablespoon granulated sugar
– 1 teaspoon salt
– 1/2 teaspoon whole black peppercorns
– 2-3 jalapeño peppers, sliced into thin rings
– 1/4 cup fresh dill weed
Instructions:
1. In a large bowl, combine vinegar, water, sugar, salt, and black peppercorns.
2. Add the sliced cucumbers to the brine and let them soak for at least 30 minutes in the refrigerator.
3. After soaking, drain the pickles and rinse with cold water.
4. Pack the pickles into a clean glass jar or container.
5. Top with sliced jalapeños and fresh dill weed.
6. Refrigerate for at least 2 hours to allow flavors to meld.
7. Store in the refrigerator for up to 2 weeks.
Cooking Time: 30 minutes (soaking time) + 2 hours (molding time)
Enjoy your spicy and delicious pickles!
Sweet and Spicy Bread and Butter Dill Pickles
Add a tangy twist to your traditional dill pickles with this recipe that combines the sweetness of bread and butter with the heat of spicy peppers.
Ingredients:
– 4 cups thinly sliced dill pickling cucumbers
– 1/2 cup bread and butter pickle chips, finely chopped
– 1/4 cup granulated sugar
– 1/4 cup apple cider vinegar
– 1/4 cup water
– 1 tablespoon Dijon mustard
– 1 teaspoon ground mustard
– 1/2 teaspoon salt
– 1/4 teaspoon red pepper flakes (optional, for some heat)
Instructions:
1. In a large bowl, combine pickling cucumbers, chopped pickle chips, sugar, apple cider vinegar, water, Dijon mustard, ground mustard, and salt.
2. Stir until the sugar is dissolved and the mixture is well combined.
3. Add red pepper flakes if desired for an extra kick of heat.
4. Cover the bowl with plastic wrap and refrigerate for at least 24 hours to allow the flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: 24 hours (refrigeration)
Garlicky Hot Dill Pickle Spears
Transform humble dill pickle spears into a flavorful snack by infusing them with a garlicky kick.
Ingredients:
– 1 jar of dill pickle spears (about 20-25 pieces)
– 2 cloves of garlic, minced
– 1/4 cup of hot sauce (such as Frank’s RedHot or Sriracha)
– 2 tbsp of unsalted butter, softened
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix together minced garlic and hot sauce.
3. Remove the pickle spears from the jar and place them on a baking sheet lined with parchment paper.
4. Drizzle the garlic-hot sauce mixture evenly over the pickle spears, making sure each spear is coated.
5. Dot the top of each spear with softened butter.
6. Season with salt and pepper to taste.
7. Bake for 15-20 minutes or until the pickles are tender and slightly caramelized.
Cooking Time: 15-20 minutes
Enjoy your Garlicky Hot Dill Pickle Spears as a snack or side dish!
Extra Spicy Dill Pickle Chips
Take your snack game to the next level with these Extra Spicy Dill Pickle Chips, packed with a punch of heat and tangy flavor.
Ingredients:
– 1 large bag of pickle slices (dill or sweet pickles work well)
– 1/4 cup extra-virgin olive oil
– 2 tablespoons white vinegar
– 1 tablespoon hot sauce (such as Frank’s RedHot or Sriracha)
– 1 teaspoon garlic powder
– Salt, to taste
– Optional: additional seasonings like paprika or chili powder
Instructions:
1. Preheat oven to 250°F (120°C).
2. In a large bowl, whisk together olive oil, vinegar, hot sauce, and garlic powder.
3. Add the pickle slices and toss to coat evenly.
4. Line a baking sheet with parchment paper or aluminum foil. Arrange the pickle chips in a single layer, leaving some space between each chip.
5. Sprinkle salt to taste over the chips.
6. Bake for 2-3 hours, or until crispy and golden brown.
Cooking Time: 2-3 hours
Enjoy your Extra Spicy Dill Pickle Chips as a snack or use them as a topping for sandwiches, salads, or soups!
Refrigerator Dill Pickles with Red Pepper Flakes
Add a kick to your classic dill pickles by incorporating red pepper flakes into the brine. These spicy pickles are perfect for snacking, sandwiches, or as a topping for your favorite dishes.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup (250 ml) white vinegar
– 1/2 cup (125 ml) water
– 1/4 cup granulated sugar
– 2 tbsp (30 g) kosher salt
– 1 tsp whole black peppercorns
– 1 tsp red pepper flakes
– 2 sprigs fresh dill weed
Instructions:
1. In a large bowl, combine cucumbers and salt. Let it sit for 30 minutes to allow the cucumbers to release their excess water.
2. Drain the cucumbers and rinse them with cold running water.
3. In a large glass jar or container, combine vinegar, water, sugar, black peppercorns, red pepper flakes, and dill weed.
4. Add the cucumber slices to the brine mixture and make sure they are completely covered.
5. Seal the jar and refrigerate for at least 24 hours before serving.
Cooking Time: None required, as these pickles will ferment in the refrigerator.
Fermented Hot Dill Pickles with Mustard Seeds
Add a tangy twist to traditional pickling with this fermented recipe, featuring the perfect balance of spicy heat and zesty dill flavor.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1/4 cup kosher salt
– 1/4 cup water
– 1/2 cup white vinegar
– 1/4 cup chopped fresh dill
– 2 tsp whole mustard seeds
– 1 tsp red pepper flakes (optional, for extra heat)
Instructions:
1. In a large bowl, combine sliced cucumbers and kosher salt. Let it sit at room temperature for 2 hours.
2. Rinse the cucumber mixture with water to remove excess salt. Drain well.
3. In a clean glass jar, create a brine by mixing vinegar, water, chopped dill, mustard seeds, and red pepper flakes (if using).
4. Pack the cucumber mixture into the jar, leaving about 1 inch of space at the top.
5. Pour the brine over the cucumbers, making sure they’re completely covered.
6. Seal the jar and let it ferment at room temperature for 3-5 days, or until desired level of sourness is achieved.
Cooking Time: 3-5 days (fermentation time)
Quick Spicy Dill Pickle Relish
Elevate your burgers, sandwiches, and snacks with this tangy and addictive relish that combines the brightness of fresh dill with a kick of heat.
Ingredients:
– 1 cup finely chopped dill pickles
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 tablespoon chopped fresh dill
– 1 teaspoon hot sauce (such as Frank’s RedHot)
– Salt and pepper to taste
Instructions:
1. In a bowl, combine the chopped pickles, mayonnaise, Dijon mustard, and chopped fresh dill.
2. Stir until well combined.
3. Add the hot sauce and stir until smooth.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This relish is ready in just a few minutes of prep time.
Habanero Infused Dill Pickles
Elevate your pickle game with this unique recipe that combines the classic flavors of dill pickles with the bold heat of habaneros.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup granulated sugar
– 2 tbsp salt
– 1/4 cup fresh dill weed
– 2 habanero peppers, seeded and chopped
– 1 tsp whole black peppercorns
Instructions:
1. In a large bowl, combine cucumbers, vinegar, water, sugar, salt, and dill weed.
2. Add the chopped habaneros and black peppercorns to the mixture.
3. Let it sit at room temperature for 24 hours, shaking the container every 6-8 hours.
4. After 24 hours, refrigerate the pickles for at least 48 hours before serving.
Cooking Time: 24 hours (including 24-hour soaking and 2-day refrigeration)
Dill Pickle Slices with Ghost Pepper
Add a spicy kick to your snack game with these fiery dill pickle slices infused with the intense heat of ghost peppers.
Ingredients:
– 1 cup thinly sliced dill pickles (homemade or store-bought)
– 2-3 ghost peppers, seeded and finely chopped
– 1/4 cup granulated sugar
– 1/4 cup white vinegar
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. In a medium bowl, whisk together sugar, vinegar, and salt until dissolved.
2. Add the chopped ghost peppers to the mixture and stir well.
3. Pour the marinade over the pickle slices and toss to coat evenly.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or overnight.
5. Just before serving, drizzle the olive oil over the pickles and toss to combine.
Cooking Time: 30 minutes (marinating time) + serving time
Garlic and Dill Pickled Green Beans
Add a burst of flavor to your meals with these crunchy and tangy pickles. This simple recipe combines the brightness of dill with the pungency of garlic, making it perfect for snacking or adding to sandwiches.
Ingredients:
– 1 pound fresh green beans, trimmed
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 2 cloves garlic, minced
– 1 tablespoon granulated sugar
– 1 teaspoon dried dill weed
– Salt and pepper to taste
Instructions:
1. In a large saucepan, combine the green beans, vinegar, water, garlic, sugar, salt, and pepper.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 10 minutes.
3. Remove from heat and stir in the dried dill weed.
4. Let the pickles cool completely before transferring them to an airtight container.
5. Store in the refrigerator for at least 24 hours before serving.
Cooking Time: 10 minutes
Spicy Dill Pickle Brined Chicken Wings
Spicy Dill Pickle Brined Chicken Wings: A tangy twist on classic wings that’s perfect for game day or a casual gathering.
Ingredients:
– 2 lbs chicken wings
– 1 cup buttermilk
– 1/4 cup pickle brine (from a jar of dill pickles)
– 2 tbsp hot sauce (such as Frank’s RedHot)
– 2 tbsp granulated sugar
– 1 tsp garlic powder
– Salt, to taste
– Fresh dill, chopped (optional)
Instructions:
1. In a large bowl, whisk together buttermilk, pickle brine, hot sauce, sugar, garlic powder, and salt until well combined.
2. Add the chicken wings to the marinade, making sure they’re fully coated. Cover and refrigerate for at least 4 hours or overnight.
3. Preheat oven to 400°F (200°C). Line a baking sheet with aluminum foil and spray with cooking spray. Remove the wings from the marinade, allowing excess to drip off.
4. Bake the wings for 25-30 minutes, or until cooked through. Increase oven temperature to broil (high) and broil for an additional 5-7 minutes, or until crispy.
5. Garnish with chopped fresh dill, if desired. Serve hot and enjoy!
Cooking Time: 35-40 minutes
Hot Dill Pickle Potato Salad
Hot Dill Pickle Potato Salad Recipe
Summary: This refreshing potato salad combines the tanginess of dill pickles with the warmth of mustard and spices, making it a perfect side dish for any occasion.
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup hot dill pickle relish
– 2 tablespoons Dijon mustard
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Chopped fresh parsley or chives for garnish (optional)
Instructions:
1. Place the diced potatoes in a large pot and add enough cold water to cover them.
2. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
3. Drain the potatoes and let them cool to room temperature.
4. In a large bowl, whisk together the hot dill pickle relish, Dijon mustard, olive oil, cumin, salt, and pepper.
5. Add the cooled potatoes to the bowl and toss until they are well coated with the dressing.
6. Chill in the refrigerator for at least 30 minutes before serving. Garnish with chopped parsley or chives if desired.
Cooking Time: 20-25 minutes
Tangy Dill Pickle Soup with a Kick
This refreshing soup combines the tanginess of pickles with the spiciness of jalapeños, perfect for a cozy evening meal. With its bold flavors and creamy texture, it’s sure to become a new favorite!
Ingredients:
– 2 cups chicken broth
– 1 cup diced dill pickles (about 4-6 pickle slices)
– 1/2 cup chopped fresh dill
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon dried dill weed
– Salt and pepper to taste
– 1/4 cup heavy cream or half-and-half (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until translucent, about 3-4 minutes.
2. Add the garlic, chopped dill, and jalapeño pepper. Cook for an additional 1 minute.
3. Pour in the chicken broth and bring to a simmer.
4. Stir in the diced pickles, dried dill weed, salt, and pepper. Reduce heat to low and let soup simmer for 15-20 minutes or until flavors have melded together.
5. Use an immersion blender to puree the soup until smooth (or leave it chunky, your choice!).
6. If desired, stir in heavy cream or half-and-half to add a creamy touch.
Cooking Time: 25-30 minutes
Spicy Dill Pickle Deviled Eggs
These deviled eggs get a tangy twist with the addition of spicy dill pickle flavor. Perfect for your next gathering or party, these bite-sized treats are sure to be a hit.
Ingredients:
– 6 large egg yolks
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 tablespoon chopped fresh dill
– 1 teaspoon spicy pickle relish
– Salt and pepper, to taste
– Paprika, for garnish
Instructions:
1. Cut the egg whites in half lengthwise.
2. In a bowl, mix together the egg yolks, mayonnaise, Dijon mustard, chopped dill, and spicy pickle relish until smooth.
3. Season with salt and pepper to taste.
4. Spoon the yolk mixture into the egg white halves.
5. Garnish with paprika and serve.
Cooking Time: 10 minutes
Dill Pickle Bloody Mary with Hot Sauce
Elevate your brunch game with this bold and tangy twist on the classic Bloody Mary. The addition of dill pickle juice and hot sauce adds a spicy kick that will leave you wanting more.
Ingredients:
– 2 cups tomato juice
– 1/2 cup V8 juice
– 1/4 cup freshly squeezed lemon juice
– 2 tbsp Worcestershire sauce
– 1 tsp garlic powder
– Salt and pepper to taste
– 1/2 cup pickle juice (from a jar of dill pickles)
– 1-2 dashes hot sauce (such as Tabasco or Frank’s RedHot)
– Ice cubes
– Lime wedges for garnish
Instructions:
1. In a large pitcher, combine tomato juice, V8 juice, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper. Stir to combine.
2. Add pickle juice and hot sauce. Stir well.
3. Chill the mixture in the refrigerator for at least 30 minutes.
4. Fill glasses with ice and pour the Bloody Mary mix over the ice.
5. Garnish with a lime wedge and serve immediately.
Cooking Time: None, as this is a non-cooking recipe!
Hot Dill Pickle Cheese Ball
A creamy cheese ball infused with the tangy flavor of hot dill pickles, perfect for snacking or serving at parties.
Ingredients:
– 1 (8 oz) package cream cheese, softened
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh dill
– 2 tablespoons hot dill pickle relish
– 1 tablespoon Worcestershire sauce
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 1 tablespoon chopped fresh parsley (optional)
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, mix cream cheese and cheddar cheese until smooth.
3. Stir in hot dill pickle relish, Worcestershire sauce, garlic powder, salt, and pepper.
4. Shape into a ball and place on a baking sheet lined with parchment paper.
5. Bake for 15-20 minutes or until lightly browned.
6. Remove from oven and sprinkle with chopped parsley if desired.
Cooking Time: 15-20 minutes
Spicy Dill Pickle Hummus
Elevate your snack game with this creamy and tangy hummus recipe, infused with the bold flavors of dill pickles and a kick of heat.
Ingredients:
– 1 cup cooked chickpeas
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1/2 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– 1/4 cup chopped fresh dill
– 2 tablespoons pickle juice (from a jar of dill pickles)
– 1-2 teaspoons sriracha sauce (optional, for desired level of spiciness)
Instructions:
1. Drain and rinse the chickpeas.
2. In a blender or food processor, combine the chickpeas, lemon juice, tahini, garlic, cumin, smoked paprika, salt, and olive oil. Blend until smooth.
3. Stir in the chopped fresh dill and pickle juice.
4. Taste and adjust the seasoning as needed. If desired, add sriracha sauce to taste.
5. Serve with pita chips, vegetables, or crackers.
Cooking Time: 10 minutes
Summary
Get ready to add a tangy twist to your snack game with these 18 spicy hot dill pickles recipes! From classic garlic and dill combinations to sweet and spicy bread and butter variations, there’s something for every pickle lover. Spice up your snacks with jalapeño and habanero-infused treats, or try new twists like fermented pickles with mustard seeds or spicy relish. Whether you’re in the mood for a snacky side dish or a bold addition to your favorite recipes, these hot dill pickles are sure to satisfy.
