Description
Bold, spicy, and incredibly crisp refrigerator pickles packed with garlic, dill, and fiery chilies. These homemade spears deliver serious flavor in every crunchy bite.
Ingredients
• 4 pounds pickling cucumbers, sliced into spears
• 2 cups apple cider vinegar
• 1 cup white vinegar
• 2 cups water
• 3 tablespoons pickling salt
• 2 tablespoons dried dill weed
• 4 Thai red peppers, or other spicy chili such as habanero
• 8 garlic cloves, peeled and smashed
Instructions
1. In a large bowl, combine the sliced cucumbers with the pickling salt. Let sit for 1 hour, then rinse and drain well.
2. In a saucepan, combine apple cider vinegar, white vinegar, water, and pickling salt. Bring to a boil until salt dissolves.
3. In sterilized jars, layer cucumbers, dried dill weed, smashed garlic cloves, and Thai red peppers.
4. Pour hot brine over cucumbers, ensuring they are fully submerged and leaving 1/2 inch headspace.
5. Wipe rims clean, seal with lids, cool to room temperature, and refrigerate for at least 48 hours before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes