Zesty, tangy, and packed with flavor—if you’re a pickle lover looking to spice up your kitchen game, you’re in for a treat! We’ve gathered 18 fiery hot dill pickle recipes that bring the heat and the crunch. Whether you’re a canning pro or a newbie, these creative twists will inspire your next batch. Dive in and discover your new favorite pickle perfection!
Classic Garlic Dill Pickles
Beneath the quiet hum of the kitchen, there’s a simple magic in transforming crisp cucumbers into something that holds the memory of summer long after the season has passed. Making these pickles feels less like cooking and more like preserving little moments of patience and care, one jar at a time.
Ingredients
– 2 pounds fresh pickling cucumbers, scrubbed clean (I look for the firmest ones, about 4-5 inches long, to ensure a satisfying crunch)
– 4 cups distilled white vinegar (its clean, sharp profile is perfect for letting the dill and garlic shine)
– 2 cups water
– 1/4 cup pickling salt (this coarse salt dissolves beautifully without clouding the brine)
– 8 cloves garlic, peeled and lightly smashed (I love using fresh, plump cloves for their robust flavor)
– 4 large heads fresh dill, or 4 tablespoons dill seeds (fresh dill from the garden fills the kitchen with its gentle, grassy scent)
– 2 teaspoons black peppercorns
– 1 teaspoon red pepper flakes (just a hint for a subtle warmth that lingers)
– 4 clean 1-pint canning jars with lids
Instructions
1. Wash and thoroughly dry four 1-pint canning jars and their lids to ensure a proper seal later.
2. Trim just a tiny slice off the blossom end of each cucumber; this helps prevent them from becoming mushy during brining.
3. Tightly pack the cucumbers vertically into the prepared jars, leaving about 1/2 inch of headspace at the top.
4. Divide the peeled, lightly smashed garlic cloves evenly among the jars, tucking them between the cucumbers.
5. Add one large head of fresh dill (or 1 tablespoon dill seeds) to each jar.
6. Sprinkle 1/2 teaspoon of black peppercorns and 1/4 teaspoon of red pepper flakes into each jar.
7. In a medium stainless steel saucepan, combine the distilled white vinegar, water, and pickling salt.
8. Heat the brine mixture over medium-high heat, stirring occasionally, until it reaches a steady boil and the salt is fully dissolved, about 5-7 minutes.
9. Carefully pour the hot brine into each jar, covering the cucumbers completely but maintaining that 1/2 inch of headspace.
10. Run a clean, thin spatula or chopstick around the inside of each jar to release any trapped air bubbles.
11. Wipe the rims of the jars with a damp cloth to ensure they are perfectly clean for sealing.
12. Place the lids on the jars and screw on the bands until they are fingertip-tight—just snug, not forced.
13. Process the jars in a boiling water bath for 10 minutes to safely preserve them, starting the timer once the water returns to a full boil.
14. After processing, turn off the heat and let the jars rest in the hot water for 5 minutes to settle.
15. Remove the jars from the water bath and place them on a towel-lined counter to cool completely for 12-24 hours.
16. Check that each lid has sealed by pressing the center; it should not flex or pop.
17. Store the sealed jars in a cool, dark place for at least 2 weeks before opening to allow the flavors to fully develop.
18. Refrigerate any unsealed jars and enjoy those first, as they will keep for about a month chilled.
My favorite part is that first crisp bite after waiting; the garlic mellows into the brine while the dill whispers through each crunchy spear. They’re perfect chopped into potato salad, layered on a grilled cheese, or simply enjoyed straight from the jar on a quiet afternoon.
Spicy Jalapeño Dill Pickles
There’s something quietly satisfying about preserving summer’s heat in a jar, capturing the fiery spirit of jalapeños alongside the cool whisper of dill. These pickles feel like bottled contradictions—sharp yet soothing, vibrant yet patient—waiting to transform a simple sandwich or cheese board into something memorable. Making them is a slow, deliberate dance between spice and herb, one that rewards attention with crisp, tangy bites.
Ingredients
– 1 pound fresh jalapeños, sliced into ¼-inch rounds (I leave a few seeds in for extra heat, but remove most for milder palates)
– 2 cups white vinegar (the clear kind gives a brighter brine, in my opinion)
– 2 cups filtered water (tap water can sometimes cloud the pickles)
– 3 tablespoons pickling salt (never iodized—it keeps the brine clear)
– 4 cloves garlic, thinly sliced (fresh garlic infuses better than pre-minced)
– 2 tablespoons whole black peppercorns (toasted lightly first for deeper aroma)
– 1 large bunch fresh dill, roughly chopped (stems included—they hold so much flavor)
– 1 teaspoon red pepper flakes (my secret for a subtle, smoky kick)
Instructions
1. Sterilize two 16-ounce glass canning jars and lids by submerging them in boiling water for 10 minutes, then carefully remove with tongs and let air-dry completely.
2. Pack the sliced jalapeños tightly into the jars, leaving ½ inch of headspace at the top for expansion.
3. Evenly divide the garlic slices, black peppercorns, fresh dill, and red pepper flakes between the jars, tucking them among the jalapeño layers.
4. In a non-reactive saucepan, combine the white vinegar, filtered water, and pickling salt over medium-high heat.
5. Bring the brine to a rolling boil—when bubbles cover the entire surface and don’t disappear when stirred—then immediately remove from heat.
6. Carefully pour the hot brine into each jar, covering the jalapeños completely but still leaving that ½-inch headspace.
7. Gently tap the jars on the counter to release any trapped air bubbles, which helps prevent spoilage.
8. Wipe the jar rims with a clean, damp cloth to ensure a proper seal, then secure the lids fingertip-tight (not overly tight).
9. Process the jars in a boiling water bath for 10 minutes, starting the timer once the water returns to a full boil.
10. Remove the jars and let them cool undisturbed for 12–24 hours; you’ll hear a satisfying “pop” as they seal.
Keep them tucked away for at least two weeks to let the flavors meld—the jalapeños will soften slightly but retain a pleasant crunch. Their sharp vinegar tang mellows into a balanced heat, perfect for stacking on grilled burgers or chopping into potato salad for a zesty twist.
Sweet and Spicy Bread and Butter Dill Pickles
Gently, I find myself drawn back to the simple magic of preserving, where cucumbers transform into something entirely new yet comfortingly familiar. There’s a quiet satisfaction in creating these sweet and spicy bread and butter dill pickles, a recipe that feels like a warm embrace on a slow afternoon.
Ingredients
– 2 pounds fresh pickling cucumbers, sliced into ¼-inch rounds (I look for firm, bumpy-skinned ones—they hold their crunch best)
– 1 large white onion, thinly sliced (a sweet Vidalia is my favorite here for its mildness)
– 1 ½ cups white vinegar (I always use distilled for its clean, sharp tang)
– 1 cup granulated sugar (this creates that lovely sweet balance)
– ½ cup water
– 2 tablespoons pickling salt (never table salt—it keeps the brine clear)
– 1 tablespoon yellow mustard seeds (toasted lightly first if you have a minute)
– 1 teaspoon celery seeds (they add such a subtle, earthy depth)
– 1 teaspoon turmeric powder (for that golden hue and warm flavor)
– ½ teaspoon red pepper flakes (adjust to your heat preference—I like a gentle kick)
– 4 fresh dill sprigs (the frond-like tops are my go-to for maximum aroma)
– 3 garlic cloves, thinly sliced (fresh is key—it infuses the brine beautifully)
Instructions
1. Wash and dry the cucumbers thoroughly, then slice them evenly into ¼-inch rounds using a sharp knife or mandoline.
2. Thinly slice the onion into half-moons, keeping the pieces uniform for even pickling.
3. Combine the vinegar, sugar, water, pickling salt, mustard seeds, celery seeds, turmeric, and red pepper flakes in a medium saucepan.
4. Bring the brine mixture to a boil over medium-high heat, stirring occasionally until the sugar and salt fully dissolve, about 3–4 minutes.
5. Remove the saucepan from heat and let the brine cool for 10 minutes—this prevents the cucumbers from softening too much when added.
6. Layer the cucumber slices, onion slices, garlic cloves, and dill sprigs alternately in a clean 1-quart glass jar, packing them snugly but not forcefully.
7. Carefully pour the warm brine over the cucumber mixture, ensuring all pieces are fully submerged—I gently tap the jar on the counter to release any air bubbles.
8. Seal the jar tightly with its lid and let it cool to room temperature on the counter for about 1 hour.
9. Refrigerate the jar for at least 24 hours before tasting, though 48 hours allows the flavors to meld perfectly.
But these pickles reward patience with a crisp-tender bite, the sweetness mellowing into a gentle heat that lingers. I love them stacked on rye bread with sharp cheddar or chopped into potato salad for a bright, unexpected twist.
Garlicky Hot Dill Pickle Spears
Often, I find myself craving that perfect balance between tangy and spicy, something that awakens the senses without overwhelming them. On afternoons like this, when the light slants just so through the kitchen window, I turn to making these garlicky hot dill pickle spears, a recipe that feels like a quiet rebellion against blandness. It’s a simple process, really, but one that rewards patience with layers of flavor that deepen over time.
Ingredients
– 1 pound fresh pickling cucumbers, scrubbed clean (I look for firm ones, about 4-5 inches long, to hold their shape better)
– 1 cup distilled white vinegar (this is my go-to for its clean acidity)
– 1 cup filtered water (I find it helps keep the brine crystal clear)
– 3 cloves garlic, peeled and lightly smashed (I love using fresh, plump cloves for that robust aroma)
– 2 tablespoons pickling salt (it dissolves evenly without clouding, unlike table salt)
– 1 tablespoon granulated sugar (just a hint to round out the sharpness)
– 1 teaspoon dill seeds (their earthy note is essential here)
– 1/2 teaspoon red pepper flakes (I add a bit extra if I’m feeling bold)
– 1/4 teaspoon black peppercorns (for a subtle, warm undertone)
Instructions
1. Wash and dry a 1-quart glass jar with a tight-fitting lid thoroughly to ensure it’s clean for packing.
2. Trim off the blossom ends of the pickling cucumbers, as they can contain enzymes that lead to soft pickles.
3. Slice each cucumber lengthwise into 4 even spears, aiming for uniform thickness so they pickle evenly.
4. Pack the cucumber spears vertically into the jar, arranging them snugly but without crushing them.
5. Add the peeled and lightly smashed garlic cloves directly into the jar among the cucumber spears.
6. Sprinkle the dill seeds, red pepper flakes, and black peppercorns evenly over the cucumbers in the jar.
7. In a small saucepan, combine the distilled white vinegar, filtered water, pickling salt, and granulated sugar.
8. Heat the mixture over medium heat, stirring occasionally, until it reaches a gentle simmer and the salt and sugar fully dissolve, about 3-4 minutes.
9. Carefully pour the hot brine into the jar over the cucumbers, ensuring they are completely submerged to prevent spoilage.
10. Tap the jar gently on the counter to release any air bubbles trapped between the spears for even brining.
11. Seal the jar tightly with the lid and let it cool to room temperature on the counter, which usually takes about 1 hour.
12. Refrigerate the jar for at least 48 hours before tasting, though I find they’re best after 5-7 days when the flavors have melded.
Zesty and crisp, these spears develop a satisfying crunch that holds up against the garlicky heat. Their bold flavor makes them a standout alongside grilled meats or chopped into potato salad for an extra kick. I sometimes tuck a few into a sandwich for a burst of tang that cuts through richness, a small joy that lingers long after the jar is empty.
Extra Spicy Dill Pickle Chips
Very few things bring me as much comfort as the sharp, tangy crunch of a perfectly spiced pickle chip. Venturing into this extra spicy version feels like rediscovering an old friend with newfound depth, each bite carrying both nostalgia and excitement. There’s something quietly satisfying about transforming simple cucumbers into these vibrant, fiery companions.
Ingredients
– 2 large cucumbers, sliced into ¼-inch rounds (I look for firm ones with minimal seeds)
– 1 cup white vinegar (the clear kind gives the prettiest finish)
– ½ cup water
– 3 tablespoons granulated sugar (just enough to balance without sweetness)
– 2 tablespoons pickling salt (regular table salt can make it cloudy)
– 4 cloves garlic, thinly sliced (fresh is essential for that bright kick)
– 2 teaspoons red pepper flakes (I keep these generous for proper heat)
– 1 teaspoon black peppercorns
– 1 large bunch fresh dill, roughly chopped (the frondier the better)
Instructions
1. Wash and dry two large cucumbers thoroughly.
2. Slice cucumbers into uniform ¼-inch thick rounds using a sharp knife or mandoline.
3. Combine 1 cup white vinegar, ½ cup water, 3 tablespoons granulated sugar, and 2 tablespoons pickling salt in a medium saucepan.
4. Heat the vinegar mixture over medium heat while stirring continuously until the sugar and salt fully dissolve, about 3-4 minutes.
5. Remove the saucepan from heat and let the brine cool completely to room temperature.
6. Thinly slice 4 cloves of garlic while the brine cools.
7. Layer cucumber slices, sliced garlic, 2 teaspoons red pepper flakes, 1 teaspoon black peppercorns, and chopped fresh dill in a clean quart-sized jar.
8. Pour the completely cooled brine over the cucumber mixture until all ingredients are fully submerged.
9. Seal the jar tightly with its lid.
10. Refrigerate the jar for at least 48 hours before tasting, gently shaking it once daily.
Here the chips develop their signature crisp-tender texture while the garlic and pepper flakes infuse every slice with layered heat. I love serving these straight from the jar with thick-cut potato chips or tucked into grilled cheese sandwiches where their spicy tang cuts through the richness beautifully.
Refrigerator Dill Pickles with Red Pepper Flakes
Every time I open my refrigerator and see that jar of pickles, I’m reminded of how simple preservation can be. There’s something quietly satisfying about transforming crisp cucumbers into something tangy and spicy, a process that unfolds slowly in the cool dark of the fridge. These refrigerator dill pickles with red pepper flakes have become my go-to for adding a quick burst of flavor to sandwiches and salads.
Ingredients
– 1 pound fresh pickling cucumbers, the kind with bumpy skins that hold crunch so well
– 1 cup distilled white vinegar, which gives that classic sharp pickle tang without overpowering
– 1 cup filtered water, since tap water minerals can sometimes cloud the brine
– 1 tablespoon kosher salt, my preferred choice for its clean flavor and even dissolving
– 4 cloves garlic, thinly sliced – I love seeing those purple-tinged slices floating in the jar
– 1 tablespoon whole black peppercorns, which release their warmth slowly into the brine
– 2 teaspoons red pepper flakes, the amount I find gives just enough heat without overwhelming
– 1 large bunch fresh dill, stems and all – the feathery fronds make the jar look so inviting
Instructions
1. Wash the cucumbers thoroughly under cool running water, scrubbing gently to remove any dirt from their bumpy skins.
2. Trim about 1/4 inch off both ends of each cucumber, as this helps them absorb the brine more evenly.
3. Slice cucumbers into 1/4-inch thick rounds using a sharp knife, keeping the slices uniform for consistent pickling.
4. Combine white vinegar, filtered water, and kosher salt in a medium saucepan over medium heat.
5. Heat the brine mixture while stirring occasionally until the salt completely dissolves, about 3-4 minutes – you shouldn’t see any crystals at the bottom.
6. Remove the brine from heat and let it cool to room temperature, which typically takes about 20-25 minutes.
7. Place cucumber slices, garlic slices, black peppercorns, red pepper flakes, and fresh dill in a clean 1-quart glass jar.
8. Pour the cooled brine over the cucumber mixture, ensuring all ingredients are completely submerged.
9. Gently tap the jar on the counter to release any air bubbles trapped between the cucumber slices.
10. Seal the jar tightly with its lid and refrigerate for at least 48 hours before tasting.
Remember that the flavors will continue to develop over time, with the pickles reaching their peak around the one-week mark. Really, what I love most is how these pickles maintain their satisfying crunch while absorbing all that garlicky, spicy flavor. They’re wonderful chopped into tuna salad or served alongside a sharp cheddar cheese – the heat from the red pepper flakes plays beautifully against rich, creamy foods.
Fermented Hot Dill Pickles with Mustard Seeds
Perhaps there’s something quietly magical about transforming humble cucumbers into something tangy and alive, something that takes its own sweet time in a jar on your countertop, developing flavors you can’t rush. I find myself drawn to this slow fermentation process during these cooler October days, when the world outside seems to be settling into its own rhythm, and these pickles become my kitchen companions, bubbling softly as they mature.
Ingredients
- 2 pounds fresh pickling cucumbers, the small, bumpy ones hold their crunch so beautifully
- 4 cups filtered water, because tap water’s chlorine can hinder our friendly fermentation bacteria
- 3 tablespoons fine sea salt, my preferred choice for its clean, pure flavor without additives
- 6 cloves garlic, thinly sliced – I love seeing those purple-tinged slices floating among the cucumbers
- 2 tablespoons yellow mustard seeds, which will release their subtle warmth as they ferment
- 1 large bunch fresh dill, stems and all – the feathery fronds make such a pretty presentation
- 1 tablespoon black peppercorns, for that gentle background heat that builds over time
Instructions
- Thoroughly wash your pickling cucumbers under cool running water, scrubbing gently to remove any dirt from their bumpy skins.
- Trim about 1/8 inch from the blossom end of each cucumber – this small step prevents them from becoming mushy during fermentation.
- In a large glass measuring cup, combine 4 cups filtered water with 3 tablespoons fine sea salt, stirring until the salt completely dissolves to create your brine.
- Place your clean 1-quart mason jar on the counter and begin layering: start with a few dill sprigs at the bottom, then add several cucumber spears standing upright.
- Scatter 2 tablespoons yellow mustard seeds and 1 tablespoon black peppercorns evenly throughout the jar as you continue layering cucumbers and dill.
- Tuck 6 thinly sliced garlic cloves between the cucumbers, distributing them evenly for consistent flavor throughout the batch.
- Slowly pour the prepared brine over the cucumbers until they are completely submerged, leaving about 1 inch of headspace at the top of the jar.
- Place a glass fermentation weight on top of the cucumbers to keep them fully beneath the brine surface, which prevents mold formation.
- Seal the jar with an airlock lid or loosely with a regular lid – if using a regular lid, remember to “burp” the jar daily by briefly opening it to release built-up carbon dioxide.
- Set the jar in a cool, dark spot where the temperature stays consistently between 65-75°F, and allow it to ferment for 5-7 days.
- Check daily for small bubbles rising – this visual cue tells you fermentation is actively happening and your pickles are developing their characteristic tang.
- After 5 days, taste a pickle; continue fermenting up to 7 days until they reach your preferred level of sourness, then transfer to refrigeration.
Once chilled, these pickles develop the most satisfying crisp-tender texture that gives way to layers of garlicky dill and the subtle warmth of mustard seeds. Their tangy brine makes a wonderful base for salad dressings or a quick pickle liquid for other vegetables. I love serving them alongside grilled sandwiches or chopping them into potato salad for an extra zesty kick that reminds me why waiting for fermentation is always worth it.
Quick Spicy Dill Pickle Relish
Just yesterday afternoon, as golden October light spilled across my kitchen counter, I found myself craving something sharp and spirited to cut through the lingering warmth. My hands reached almost instinctively for the cucumbers waiting patiently in the fridge, knowing they’d transform into something wonderfully bold. This quick spicy dill pickle relish came together in moments, a vibrant condiment that feels like capturing late summer in a jar.
Ingredients
– 4 medium cucumbers, peeled and seeded (I find English cucumbers work beautifully here for their thin skin and minimal seeds)
– 1/2 cup white vinegar (the clear kind gives the relish its lovely bright color)
– 1/4 cup granulated sugar (just enough to balance the sharpness without making it sweet)
– 1 tablespoon kosher salt (I prefer the flaky texture—it dissolves so evenly)
– 2 teaspoons crushed red pepper flakes (adjust to your comfort, but this amount gives a gentle, building heat)
– 1/4 cup fresh dill, finely chopped (nothing compares to the fragrance of fresh dill)
– 1 small yellow onion, finely diced (I like the mild sweetness it lends)
Instructions
1. Finely dice all 4 peeled and seeded cucumbers into 1/4-inch pieces, placing them in a medium mixing bowl.
2. Add the finely diced yellow onion to the bowl with the cucumbers.
3. Sprinkle 1 tablespoon of kosher salt over the cucumber and onion mixture, then toss gently to coat every piece.
4. Let the salted vegetables sit at room temperature for 20 minutes to draw out excess moisture—this step keeps your relish crisp, not watery.
5. While waiting, combine 1/2 cup white vinegar, 1/4 cup granulated sugar, and 2 teaspoons crushed red pepper flakes in a small saucepan.
6. Heat the vinegar mixture over medium heat, stirring constantly, until the sugar fully dissolves—about 3 minutes. Do not let it boil.
7. After 20 minutes, transfer the cucumber and onion mixture to a colander and rinse thoroughly under cold water to remove the salt.
8. Press gently with a clean towel to remove any remaining moisture—this ensures your relish won’t dilute the flavorful brine.
9. Return the vegetables to the mixing bowl and pour the warm vinegar mixture over them.
10. Stir in 1/4 cup of freshly chopped dill until everything is evenly combined.
11. Cover the bowl and refrigerate for at least 1 hour before serving to let the flavors meld. You’ll notice the relish brighten in color as it chills.
Years later, I still love how the relish crackles with texture—each tiny cube of cucumber holding its shape against the tangy, spicy brine. Try it spooned over grilled sausages or folded into tuna salad for a burst of brightness that feels both nostalgic and entirely new.
Habanero Infused Dill Pickles
Kind of like finding an old photograph you’d forgotten about, making these pickles brings back memories of summer gardens and the quiet satisfaction of preserving something beautiful. There’s something almost meditative about watching cucumbers transform in their brine, the habanero adding just enough fire to make you pay attention.
Ingredients
– 2 pounds fresh pickling cucumbers (I look for the firmest ones at the market, about 4-5 inches long)
– 4 fresh habanero peppers (wear gloves when handling—I learned this the hard way last summer)
– 4 cups distilled white vinegar (the clear kind gives the pickles their beautiful translucence)
– 2 cups filtered water (tap water can sometimes affect the crispness)
– ¼ cup pickling salt (regular table salt will make the brine cloudy)
– 8 cloves garlic (I prefer the larger cloves for easier peeling)
– 2 tablespoons whole dill seeds
– 1 tablespoon whole black peppercorns
– 2 large fresh dill sprigs (the feathery tops hold the most flavor)
Instructions
1. Wash the cucumbers thoroughly under cool running water, scrubbing gently with a vegetable brush to remove any dirt from the ridges.
2. Trim exactly 1/16 inch off the blossom end of each cucumber—this prevents them from becoming mushy during brining.
3. Slice the cucumbers into ¼-inch thick rounds using a sharp chef’s knife, keeping the slices as uniform as possible for even pickling.
4. Wearing disposable gloves, slice the habanero peppers into thin rings, removing the stems but keeping the seeds for maximum heat.
5. Peel the garlic cloves and slice each one lengthwise into 2-3 pieces to release more flavor into the brine.
6. Combine the vinegar, water, and pickling salt in a medium stainless steel saucepan.
7. Heat the brine mixture over medium heat until it reaches 180°F on an instant-read thermometer, stirring occasionally to dissolve the salt completely.
8. While the brine heats, pack the cucumber slices, habanero rings, garlic slices, dill seeds, peppercorns, and fresh dill sprigs tightly into two clean 1-quart mason jars.
9. Carefully pour the hot brine over the cucumber mixture in the jars, leaving ½ inch of headspace at the top.
10. Gently tap the jars on the counter to release any air bubbles trapped between the cucumber slices.
11. Wipe the rims of the jars with a clean damp cloth to ensure a proper seal.
12. Screw the lids on fingertip-tight—not too loose, not too tight—and let the jars cool to room temperature for 2 hours.
13. Refrigerate the pickles for at least 48 hours before tasting to allow the flavors to fully develop.
Nothing compares to that first crisp bite after waiting—the initial coolness of the dill giving way to the habanero’s slow-building warmth. These pickles transform ordinary sandwiches into something special, or try them chopped fine and stirred into potato salad for an unexpected kick that makes people ask for the recipe.
Dill Pickle Slices with Ghost Pepper
A quiet afternoon finds me craving something that balances comfort with courage, something like these dill pickle slices with a whisper of ghost pepper. They’re not meant to shout, but to hum gently in the background of a thoughtful moment, a small rebellion against the ordinary.
Ingredients
– 1 pound fresh Kirby cucumbers, sliced into ¼-inch rounds (their crispness holds up so well)
– 1 cup distilled white vinegar, which gives a clean, sharp tang I adore
– 1 cup filtered water, to keep flavors pure and uncomplicated
– 2 tablespoons pickling salt, coarse and free of anti-caking agents for clarity
– 4 cloves garlic, thinly sliced (I love how they infuse slowly)
– 1 tablespoon whole black peppercorns, for a subtle earthy warmth
– 1 teaspoon dried dill weed, though fresh dill fronds are lovely if you have them
– ½ teaspoon ghost pepper powder, handled with care and respect for its fiery soul
Instructions
1. Wash the Kirby cucumbers thoroughly under cool running water, then pat them dry with a clean kitchen towel to remove any grit.
2. Slice the cucumbers uniformly into ¼-inch thick rounds using a sharp knife, which helps them pickle evenly without turning mushy.
3. In a medium stainless-steel saucepan, combine the distilled white vinegar, filtered water, pickling salt, sliced garlic, whole black peppercorns, and dried dill weed.
4. Place the saucepan over medium heat and stir the mixture continuously with a wooden spoon until the salt fully dissolves, about 2–3 minutes; avoid boiling to preserve the vinegar’s brightness.
5. Remove the saucepan from the heat and let the brine cool to room temperature, approximately 20 minutes, so it doesn’t cook the cucumbers when combined.
6. Sprinkle the ghost pepper powder evenly over the cucumber slices in a glass jar, tossing gently with a fork to distribute the heat without overconcentrating it in one spot.
7. Pour the cooled brine over the cucumber slices in the jar, ensuring they are completely submerged to prevent spoilage; tap the jar lightly on the counter to release any air bubbles.
8. Seal the jar tightly with a lid and refrigerate it for at least 48 hours before tasting, as the flavors deepen and meld over time. Crisp and tangy with a delayed heat that lingers like a secret, these pickles are perfect tucked into a cold sandwich or simply enjoyed straight from the jar on a lazy evening.
Garlic and Dill Pickled Green Beans
Just yesterday, I found myself standing before my garden, the crisp autumn air whispering through the remaining green beans. There’s something quietly satisfying about preserving summer’s last gifts, turning vibrant pods into something that will brighten winter meals with their sharp, garlicky bite and fresh dill aroma.
Ingredients
– 1 pound fresh green beans (I look for slender, crisp ones that snap cleanly)
– 4 cloves garlic (freshly crushed releases the most flavor)
– 3 sprigs fresh dill (the feathery fronds make all the difference)
– 1 cup white vinegar (I prefer the clean sharpness over apple cider for this)
– 1 cup water
– 1 tablespoon pickling salt (regular table salt can cloud the brine)
– 1 teaspoon black peppercorns
– 1/2 teaspoon red pepper flakes (just enough for a subtle warmth)
Instructions
1. Wash the green beans thoroughly under cool running water, paying special attention to remove any dirt from the crevices.
2. Trim the stem ends from all green beans using kitchen shears, keeping the beans uniform in length for even packing.
3. Peel and lightly crush the garlic cloves with the flat side of a knife to release their aromatic oils.
4. Combine white vinegar, water, pickling salt, black peppercorns, and red pepper flakes in a medium saucepan.
5. Heat the brine mixture over medium heat until it reaches a gentle simmer and the salt completely dissolves, about 3-4 minutes.
6. Remove the brine from heat and let it cool for 5 minutes while you pack the jars.
7. Pack the green beans vertically into a clean 1-quart mason jar, arranging them as tightly as possible without crushing.
8. Tuck the crushed garlic cloves and fresh dill sprigs between the green beans throughout the jar.
9. Carefully pour the warm brine over the green beans, ensuring they are completely submerged by at least 1/2 inch.
10. Tap the jar gently on the counter to release any air bubbles trapped between the beans.
11. Wipe the jar rim clean with a damp cloth to ensure a proper seal.
12. Screw on the lid firmly and let the jar cool to room temperature on your counter for 2 hours.
13. Refrigerate the pickled green beans for at least 48 hours before tasting to allow flavors to fully develop.
The beans transform wonderfully—they maintain a satisfying crunch while absorbing the garlic’s pungency and dill’s herbaceous notes. I love serving them alongside sharp cheeses and crusty bread, or chopping them into potato salad for an unexpected zing that cuts through the creaminess.
Spicy Dill Pickle Brined Chicken Wings
Keeping my kitchen window cracked open, I watch the afternoon light soften across the countertop, thinking about how some of the best meals start with a simple craving. These wings came from a longing for something both tangy and comforting, a little project to slow down the day. The sharp, herbal brine transforms humble chicken into something wonderfully complex and deeply satisfying.
Ingredients
– 2 lbs chicken wings, separated into flats and drumettes (I find the smaller wings crisp up better)
– 1 ½ cups dill pickle brine straight from the jar (I save all my pickle juice for moments like this)
– ½ cup all-purpose flour (a light dusting is all you need)
– 1 tsp garlic powder
– 1 tsp smoked paprika (this adds a lovely, subtle depth)
– ½ tsp cayenne pepper (adjust this if you’re sensitive to heat)
– 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
– ½ tsp fine sea salt
Instructions
1. Place the chicken wings in a large, non-reactive bowl or a resealable plastic bag.
2. Pour the dill pickle brine over the wings, ensuring they are fully submerged.
3. Cover the bowl or seal the bag and refrigerate for exactly 8 hours—this timing allows the brine to penetrate deeply without making the meat mushy.
4. Remove the wings from the brine and pat them completely dry with paper towels; this is crucial for achieving a crispy skin.
5. In a separate medium bowl, whisk together the all-purpose flour, garlic powder, smoked paprika, cayenne pepper, and fine sea salt.
6. Dredge each dried wing piece in the flour mixture, shaking off any excess coating.
7. Arrange the coated wings in a single layer on a wire rack set over a baking sheet; letting air circulate underneath prevents sogginess.
8. Drizzle the olive oil evenly over the wings.
9. Preheat your oven to 400°F and bake the wings for 45-50 minutes, flipping them halfway through, until the skin is golden brown and crisp.
10. Check for doneness by inserting a meat thermometer into the thickest part of a wing—it should read 165°F.
Nothing compares to the crackle of that first bite, the juicy interior giving way to a tangy, spicy crust. Nestle them next to a cool, creamy dip or pile them high on a platter with extra pickles for a playful, savory feast that truly feels like a quiet celebration.
Hot Dill Pickle Potato Salad
Vaguely remembering summer picnics of my childhood, I find myself drawn to recipes that bridge nostalgia with unexpected twists. This hot dill pickle potato salad emerged during a rainy afternoon when pantry staples demanded creativity, marrying the comforting warmth of potatoes with the bright, briny punch of pickles in a way that feels both familiar and wonderfully new.
Ingredients
– 2 pounds Yukon Gold potatoes, scrubbed but unpeeled (their thin skins add lovely texture)
– 1 cup chopped dill pickles, plus ¼ cup pickle brine from the jar (I save the brine for dressings—it’s gold!)
– ½ cup mayonnaise, full-fat for creaminess
– 2 tablespoons Dijon mustard, my favorite for its sharpness
– ¼ cup finely chopped red onion, soaked in ice water for 5 minutes to mellow its bite
– 2 tablespoons chopped fresh dill, plus extra for garnish
– 1 teaspoon granulated sugar, to balance the brine’s acidity
– ½ teaspoon black pepper, freshly ground
Instructions
1. Place scrubbed potatoes in a large pot and cover with cold water by 1 inch.
2. Bring the water to a boil over high heat, then reduce heat to maintain a gentle simmer.
3. Cook potatoes for 20–25 minutes, or until a knife slides easily into the center of the largest potato.
4. Drain potatoes thoroughly in a colander and let them cool just until handleable—about 10 minutes.
5. While potatoes cool, whisk together mayonnaise, Dijon mustard, pickle brine, sugar, and black pepper in a large bowl until smooth.
6. Dice warm potatoes into ¾-inch cubes (tip: cutting them warm helps the dressing cling better).
7. Add potato cubes to the dressing bowl along with chopped pickles, drained red onion, and fresh dill.
8. Gently fold everything together with a spatula until evenly coated (tip: avoid overmixing to keep potatoes intact).
9. Taste and adjust seasoning if needed, but remember the pickles add saltiness.
10. Serve immediately while slightly warm, or cover and refrigerate for up to 2 hours.
11. Garnish with extra fresh dill before serving (tip: chilling briefly melds flavors without losing the “hot” aspect).
On biting into this salad, the tender potatoes give way to crunchy pickles and onions, while the dill-infused dressing wraps each bite in tangy warmth. It’s fantastic piled onto grilled bratwurst or alongside a simple roasted chicken, where its briny notes cut through richer foods beautifully.
Tangy Dill Pickle Soup with a Kick
Lately, I’ve been craving something that bridges the gap between comfort and a little excitement, a soup that feels like a warm hug but with a surprising, zesty personality. This tangy dill pickle soup is exactly that—a humble, creamy bowl with a delightful kick that always lifts my spirits on a quiet afternoon. It’s the kind of recipe I turn to when I want to savor each slow, thoughtful step, letting the aromas fill the kitchen and my mind unwind.
Ingredients
– 2 tablespoons of unsalted butter (I always keep mine chilled until just before using, as it melts more evenly that way)
– 1 medium yellow onion, finely diced (I find a sharp knife makes all the difference for uniform pieces)
– 2 cloves of garlic, minced (freshly crushed garlic releases the best aroma, in my opinion)
– 4 cups of low-sodium chicken broth (homemade broth is ideal, but store-bought works wonderfully too)
– 1 cup of heavy cream (I let it sit out for about 10 minutes to take the chill off before adding)
– 1 cup of finely chopped dill pickles (I prefer the crisp, briny ones for that extra tang)
– 1/4 cup of pickle brine (don’t skip this—it’s the secret to that bold, acidic kick)
– 1 teaspoon of dried dill (though fresh dill is lovely if you have it on hand)
– 1/2 teaspoon of smoked paprika (it adds a subtle smokiness that balances the tang)
– Salt and black pepper, to taste (I start with a pinch of each and adjust as needed)
Instructions
1. Melt the unsalted butter in a large pot over medium heat until it bubbles gently, about 1–2 minutes.
2. Add the finely diced yellow onion and cook, stirring occasionally, until it turns translucent and soft, roughly 5–7 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Pour in the low-sodium chicken broth and bring the mixture to a boil over high heat, which should take about 3–4 minutes.
5. Reduce the heat to low and simmer for 10 minutes to let the flavors meld, with the liquid bubbling lightly.
6. Add the finely chopped dill pickles, pickle brine, dried dill, and smoked paprika, stirring to combine everything evenly.
7. Simmer for another 5 minutes to allow the pickles to soften slightly and infuse the broth.
8. Gradually pour in the heavy cream while stirring constantly to prevent curdling, and heat through for 2–3 minutes until warmed.
9. Season with salt and black pepper, starting with a pinch of each, then taste and adjust as needed for balance.
10. Ladle the soup into bowls and serve immediately while hot. Now, the creamy texture wraps around the briny pickle bits, creating a soothing yet invigorating bite that’s perfect with a crusty bread slice for dipping. I love how the subtle smokiness from the paprika lingers, making each spoonful a little adventure in comfort.
Spicy Dill Pickle Deviled Eggs
Sometimes the most comforting flavors emerge from the simplest combinations, like these spicy dill pickle deviled eggs that came to me during a quiet afternoon of refrigerator foraging. I love how the briny tang of pickles marries with the creamy egg yolks, creating something familiar yet unexpectedly vibrant. These have become my go-to when I need a little spark of flavor to brighten an ordinary day.
Ingredients
– 6 large eggs (I prefer room temperature eggs here—they peel so much easier)
– 1/4 cup mayonnaise (Duke’s is my absolute favorite for its tang)
– 2 tbsp finely chopped dill pickles (I always use the crisp ones from the local farmers’ market)
– 1 tbsp pickle brine (that golden liquid holds all the magic)
– 1 tsp yellow mustard (just the classic American style works perfectly)
– 1/4 tsp cayenne pepper (adjust according to your heat preference)
– 1/4 tsp paprika plus extra for garnish
– Fresh dill sprigs for that beautiful herbal finish
Instructions
1. Place 6 large eggs in a single layer at the bottom of a medium saucepan.
2. Cover the eggs completely with cold water, ensuring there’s about 1 inch of water above them.
3. Bring the water to a rolling boil over high heat, then immediately remove the pan from heat.
4. Cover the pan with a tight-fitting lid and let the eggs sit for exactly 12 minutes.
5. Prepare an ice bath by filling a large bowl with cold water and ice cubes.
6. Transfer the cooked eggs to the ice bath using a slotted spoon and let them cool for 15 minutes.
7. Gently tap each egg on the counter and roll it between your palms to crack the shell evenly.
8. Peel the eggs under cool running water, starting from the wider end where the air pocket helps.
9. Slice each peeled egg in half lengthwise using a sharp knife.
10. Carefully remove the yolks and place them in a medium mixing bowl.
11. Arrange the empty egg white halves on a serving platter.
12. Mash the egg yolks with a fork until they reach a fine, crumbly texture.
13. Add 1/4 cup mayonnaise, 2 tbsp chopped dill pickles, 1 tbsp pickle brine, 1 tsp yellow mustard, 1/4 tsp cayenne pepper, and 1/4 tsp paprika to the mashed yolks.
14. Mix all ingredients thoroughly until the filling becomes smooth and well-combined.
15. Spoon or pipe the yolk mixture evenly into the waiting egg white halves.
16. Sprinkle additional paprika lightly over each deviled egg for color.
17. Garnish each egg with small fresh dill sprigs.
Here the creamy filling contrasts beautifully with the firm egg whites, while the pickle pieces provide satisfying little bursts of crunch. That subtle heat from the cayenne creeps up slowly, making these dangerously addictive. I sometimes serve them on a bed of crushed ice for summer parties, where they look as refreshing as they taste.
Dill Pickle Bloody Mary with Hot Sauce
Cradling this glass feels like holding a memory—the sharp, briny scent of dill pickle mingling with the slow burn of hot sauce, a drink that unfolds like a quiet afternoon confession. There’s something deeply comforting about how the spicy tomato base cradles the pickle’s tang, each sip a layered conversation between bold and subtle. I find myself returning to this recipe whenever I need a moment of flavorful reflection, a drink that demands to be savored rather than rushed.
Ingredients
– 2 cups tomato juice (I always use the chilled kind straight from the fridge—it keeps the drink refreshingly cool)
– 1/4 cup dill pickle brine (save this from your favorite pickle jar; the cloudy brine has the most flavor)
– 2 tbsp prepared horseradish (freshly grated if you have it, but the jarred kind works beautifully too)
– 1 tbsp Worcestershire sauce (I lean toward the classic Lea & Perrins for its depth)
– 1 tsp hot sauce (my heart belongs to Tabasco, but any vinegar-based sauce will do)
– 1/2 tsp celery salt (a generous pinch more never hurts)
– Ice cubes (big, clear ones that melt slowly and don’t dilute the drink)
– 2 dill pickles, for garnish (I like the crunchy, whole ones for dramatic presentation)
– 2 celery stalks, for garnish (choose ones with bright green leaves still attached)
Instructions
1. Chill two highball glasses in the freezer for 10 minutes—frosted glasses keep the drink colder longer.
2. Combine 2 cups tomato juice, 1/4 cup dill pickle brine, 2 tbsp horseradish, 1 tbsp Worcestershire sauce, 1 tsp hot sauce, and 1/2 tsp celery salt in a large pitcher.
3. Stir the mixture gently with a long spoon for 30 seconds, until the horseradish is fully dissolved and the color is uniform.
4. Fill each chilled glass to the brim with ice cubes, packing them tightly to minimize melting.
5. Slowly pour the Bloody Mary mixture over the ice, dividing it evenly between the two glasses.
6. Skewer one whole dill pickle and one celery stalk per glass, resting them diagonally across the rim. Tip: For extra flair, notch the celery stalk with a vegetable peeler to create curled ribbons.
7. Let the drinks sit for 1 minute before serving to allow the flavors to meld. The tomato juice will darken slightly as it absorbs the spices—this is a sign it’s ready. This final sip carries the heat of the hot sauce like a slow-burning ember, the pickle’ brine cutting through with a bright, salty sharpness. Try serving it alongside a plate of olive-stuffed cheese cubes, the creaminess balancing the drink’s assertive edge.
Hot Dill Pickle Cheese Ball
Evenings like this call for something unexpected, something that bridges the gap between childhood nostalgia and grown-up gatherings. This hot dill pickle cheese ball has become my quiet kitchen companion on such nights, a creamy, tangy sphere that holds more memories than ingredients. It’s the kind of recipe that feels like a secret shared between friends, simple yet surprisingly profound.
Ingredients
– 8 ounces cream cheese, softened to room temperature for easier blending—I always set mine out an hour ahead
– 1/2 cup finely chopped dill pickles, plus 2 tablespoons of the briny pickle juice for that extra tang
– 1/4 cup unsalted butter, melted until just liquid and golden
– 1/4 cup grated sharp cheddar cheese, the kind that crumbles between your fingers
– 2 tablespoons finely chopped fresh dill, stems removed for the purest herb flavor
– 1 teaspoon garlic powder, not garlic salt, to control the seasoning
– 1/2 teaspoon smoked paprika, for a whisper of warmth and color
– 1/4 teaspoon cayenne pepper, adjustable but essential for the ‘hot’ in the name
– 1 cup finely chopped pecans, toasted lightly for crunch and nutty depth
Instructions
1. Place the softened cream cheese in a medium mixing bowl.
2. Pour the melted butter over the cream cheese.
3. Add the finely chopped dill pickles and 2 tablespoons of pickle juice to the bowl.
4. Sprinkle in the grated sharp cheddar cheese, fresh dill, garlic powder, smoked paprika, and cayenne pepper.
5. Use a rubber spatula to fold and mix all ingredients until fully combined and uniform in texture, scraping the bowl’s sides to incorporate everything—this prevents uneven seasoning.
6. Lay a 12-inch sheet of plastic wrap flat on the counter.
7. Transfer the cheese mixture to the center of the plastic wrap.
8. Gather the edges of the plastic wrap and twist them tightly to form the mixture into a compact ball shape.
9. Refrigerate the wrapped cheese ball for at least 2 hours, or until firm enough to handle without sticking—chilling is key for easy coating.
10. Spread the finely chopped toasted pecans in a shallow dish or plate.
11. Unwrap the chilled cheese ball and roll it gently in the pecans, pressing lightly to ensure an even coating on all sides.
12. Transfer the coated cheese ball to a serving plate.
But the real magic happens when you slice into it—the creamy interior gives way with a satisfying resistance, releasing waves of dill and sharp cheddar. Serve it with sturdy crackers that can handle a generous scoop, or try it smeared on crisp apple slices for a sweet-tangy contrast that feels both rustic and refined.
Spicy Dill Pickle Hummus
Nostalgia has a way of finding us in the kitchen, where the sharp tang of dill pickles and the creamy comfort of hummus unexpectedly collide. Sometimes the most satisfying creations emerge from simply listening to what our hearts crave on a quiet afternoon. This spicy dill pickle hummus feels like a secret shared between old friends, both familiar and wonderfully new.
Ingredients
– 1 (15 oz) can chickpeas, drained (I always save the aquafaba for vegan baking)
– 1/2 cup chopped dill pickles, plus 2 tbsp pickle brine for that extra zing
– 1/4 cup tahini, well-stirred to incorporate the oil
– 3 tbsp extra virgin olive oil, my go-to for its fruity notes
– 2 tbsp lemon juice, freshly squeezed for brightest flavor
– 2 cloves garlic, minced (I prefer letting it sit 10 minutes to activate health benefits)
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper, adjusted to your heat preference
– 1/4 tsp sea salt
Instructions
1. Drain the can of chickpeas, reserving 1/4 cup of aquafaba liquid in a separate bowl.
2. Combine chickpeas, chopped dill pickles, tahini, olive oil, lemon juice, minced garlic, smoked paprika, cayenne pepper, and sea salt in a food processor.
3. Pulse the mixture for 30 seconds until ingredients are roughly combined.
4. Scrape down the sides of the food processor bowl with a spatula to ensure even blending.
5. Add 2 tablespoons of pickle brine and 2 tablespoons of reserved aquafaba to the mixture.
6. Process the hummus continuously for 2 minutes until completely smooth and creamy.
7. Check the consistency by dipping a spoon into the hummus—it should hold its shape but still be spreadable.
8. Transfer the hummus to a serving bowl and drizzle with an additional tablespoon of olive oil.
9. Sprinkle smoked paprika lightly over the surface for visual appeal.
10. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld.
A creamy texture gives way to the satisfying crunch of pickle pieces, while the slow-building heat from cayenne makes this hummus dangerously addictive. I love serving it with thick-cut potato chips or spreading it on rye toast for a lunch that feels both indulgent and wholesome. The garlic mellows as it rests, creating layers of flavor that reveal themselves with each bite.
Summary
From classic dill to fiery variations, these 18 spicy pickle recipes offer something for every heat-loving home cook. We hope you’ll try a few, share your favorites in the comments below, and pin this article on Pinterest to spread the pickle love!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
