Spicy refrigerator dill pickles are a crunchy and flavorful snack that’s perfect for summer barbecues, picnics, or anytime you’re craving something tangy and spicy. Unlike traditional pickles that require canning, these refrigerator pickles are quick and easy to make, requiring no special equipment. With just a few simple ingredients, you can create your own batch of delicious pickles that will add a kick to sandwiches, burgers, or salads. Let’s dive into the recipe and learn how to make these addictive spicy dill pickles at home.
Ingredients for Spicy Refrigerator Dill Pickles
To make these spicy refrigerator dill pickles, you’ll need the following ingredients:
- 1 1/2 pounds pickling cucumbers, sliced into spears or rounds
- 2 cups water
- 1 1/2 cups white vinegar
- 2 tablespoons pickling salt (or kosher salt)
- 2 tablespoons sugar
- 4 garlic cloves, peeled and smashed
- 2 teaspoons dill seed
- 1 teaspoon black peppercorns
- 1 teaspoon red pepper flakes (adjust to taste for desired spiciness)
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon coriander seeds
- Fresh dill sprigs
- Grape leaves (optional, for added crunch)
How to Make Spicy Refrigerator Dill Pickles
- Prepare the Cucumbers: Wash the cucumbers thoroughly and slice them into spears or rounds, depending on your preference. If using large cucumbers, you may want to remove the seeds.
- Prepare the Brine: In a medium saucepan, combine the water, vinegar, pickling salt, and sugar. Bring the mixture to a boil, stirring until the salt and sugar are fully dissolved. Remove the brine from the heat and let it cool slightly.
- Fill the Jars: In clean, sterilized jars, place the garlic cloves, dill seed, black peppercorns, red pepper flakes, mustard seeds, and coriander seeds. Pack the cucumber slices tightly into the jars, leaving a little space at the top.
- Add Fresh Dill and Grape Leaves: Place a few sprigs of fresh dill on top of the cucumbers in each jar. If using grape leaves for added crunch, place one or two leaves on top of the dill.
- Pour the Brine: Carefully pour the warm brine over the cucumbers, ensuring that they are completely submerged. Leave about 1/2 inch of space at the top of the jar.
- Seal and Refrigerate: Tightly seal the jars with lids and place them in the refrigerator. Allow the pickles to sit for at least 48 hours before eating to allow the flavors to develop. The pickles will last in the refrigerator for up to 2 months.
About the Main Ingredients
Pickling Cucumbers: Pickling cucumbers, also known as Kirby cucumbers, are ideal for pickling due to their firm texture and smaller size. They hold up well to the pickling process and have a crisp bite.
White Vinegar: White vinegar is used in the brine for its high acidity, which helps preserve the pickles and gives them their characteristic tangy flavor.
Pickling Salt: Pickling salt is a pure, granulated salt that does not contain any additives like iodine or anti-caking agents. It dissolves easily in the brine and helps to preserve the pickles.
Sugar: A small amount of sugar is added to the brine to balance the acidity of the vinegar and enhance the overall flavor of the pickles.
Garlic: Garlic adds a savory depth of flavor to the pickles. Smashing the garlic cloves helps release their flavor into the brine.
Dill Seed: Dill seed provides the classic dill flavor that is characteristic of dill pickles. It adds a subtle herbal note to the brine.
Black Peppercorns: Whole black peppercorns add a mild spiciness and a hint of heat to the pickles.
Red Pepper Flakes: Red pepper flakes add heat and a spicy kick to the pickles. Adjust the amount to suit your taste preferences.
Mustard Seeds: Mustard seeds add a tangy flavor and help to thicken the brine slightly.
Coriander Seeds: Coriander seeds add a warm, citrusy flavor to the pickles, complementing the other spices in the brine.
Fresh Dill: Fresh dill sprigs add a fresh, herbal flavor and aroma to the pickles. They also contribute to the traditional dill pickle appearance.
Grape Leaves: Grape leaves are optional but can be added to the jars to help keep the pickles crisp. The tannins in the leaves act as a natural preservative and help maintain the crunchiness of the cucumbers.
