Afterburner Petite Dill Pickles
Turn up the heat with these Afterburner Petite Dill Pickles, a bold and fiery twist on classic homemade pickles! Made with crisp gherkin-sized cucumbers, fresh dill, and a tantalizing blend of garlic, red chili peppers, black peppercorns, mustard seeds, and red pepper flakes, these petite pickles pack a zesty punch in every bite. The tangy brine, featuring white distilled vinegar, kosher salt, and a touch of sweetness, brings the perfect balance to their spicy kick. Ready to enjoy after just 48 hours of refrigeration—though even more irresistibly flavorful after a week—these crunchy pickles are a standout ingredient for sandwiches, burgers, or charcuterie spreads. Ideal for spice lovers and pickle enthusiasts alike, this easy, small-batch recipe delivers handcrafted quality with minimal effort. Make your own jar of vibrant, crave-worthy Afterburner Petite Dill Pickles—destined to become your next pantry favorite!
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Recipe Information
Ingredients
- 2 pounds fresh petite cucumbers (gherkin size)
- 8 large sprigs fresh dill sprigs
- 4 cloves garlic cloves, peeled and smashed
- 4 small peppers red chili peppers, sliced in half lengthwise
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon crushed red pepper flakes
- 1.5 cups white distilled vinegar
- 1.5 cups water
- 1.5 tablespoons granulated sugar
- 1.5 tablespoons kosher salt
Instructions
Thoroughly wash the petite cucumbers and trim the ends. Set aside.
In a small saucepan, combine the vinegar, water, sugar, and kosher salt. Heat the mixture over medium heat, stirring occasionally until the sugar and salt dissolve completely. Remove from heat and let cool slightly.
Divide garlic cloves, dill sprigs, red chili peppers, black peppercorns, mustard seeds, and crushed red pepper flakes evenly between two clean, sterilized pint-sized jars.
Pack the cucumbers tightly into the jars, leaving about 1/2-inch of headspace at the top.
Carefully pour the warm vinegar brine over the cucumbers in each jar, ensuring the cucumbers are completely submerged while maintaining the 1/2-inch headspace.
Use a clean spoon or butter knife to gently press any air bubbles out of the jars, and adjust brine levels as needed to keep the cucumbers fully covered.
Secure the lids on the jars and allow them to cool to room temperature before transferring to the refrigerator.
Let the pickles sit in the refrigerator for at least 48 hours before serving to develop their spicy flavors. For best results, wait one week.
Enjoy the Afterburner Petite Dill Pickles on their own or as a bold addition to sandwiches, burgers, or charcuterie boards.
Nutrition Facts
Calories |
169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.9 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1364 mg | 59% | |
| Total Carbohydrate | 31.7 g | 12% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 18.0 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 950 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
