Hot Salty Dills
Transform your snacking game with these irresistible Hot Salty Dills, a bold twist on classic homemade pickles. Packed with the vibrant flavors of fresh dill, garlic, mustard seeds, and a fiery kick of red chili peppers, these pickles are the perfect balance of heat and tang. The simple brine, made with white vinegar and kosher salt, infuses the cucumbers with mouthwatering flavor in just 48 hours, while a dash of optional cayenne pepper adds an extra layer of spice for adventurous palates. Quick to prepare and bursting with zesty goodness, these pickles make an excellent snack, an exciting sandwich topper, or a tangy side for your favorite meals. Whether you're a pickling pro or a first-timer, this easy recipe promises big flavor with minimal effort—an ideal choice for spice lovers and pickle enthusiasts alike.
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Recipe Information
Ingredients
- 10 pieces Cucumbers (small pickling variety)
- 6 pieces Garlic cloves
- 6 pieces Fresh dill sprigs
- 3 pieces Red chili peppers (sliced)
- 2 teaspoons Black peppercorns
- 1 teaspoon Mustard seeds
- 2 tablespoons Kosher salt
- 1.5 cups White vinegar
- 1.5 cups Water
- 0.5 teaspoon Cayenne pepper (optional)
Instructions
Wash the cucumbers thoroughly and gently scrub off any dirt or debris. Trim the ends of the cucumbers, if desired, to ensure even pickling.
Peel the garlic cloves and lightly smash them with the side of a knife to release their flavor.
Prepare your pickling jars by washing them with hot, soapy water and rinsing them well. Alternatively, sterilize them by placing them in a pot of boiling water for 10 minutes.
In a medium saucepan, combine water, white vinegar, kosher salt, black peppercorns, and mustard seeds. If you prefer extra heat, add cayenne pepper to the brine. Bring the mixture to a boil, stirring until the salt fully dissolves, and then remove it from the heat.
Place 1 sliced red chili pepper, 2 garlic cloves, and 2 sprigs of fresh dill at the bottom of each clean jar.
Pack the cucumbers tightly into the jars, leaving about 1/2 inch of headspace at the top.
Carefully pour the hot brine over the cucumbers, ensuring they are completely submerged. Leave about 1/4 inch of headspace at the top of each jar. Tap the jars gently to release any air bubbles.
Seal the jars with clean, tight-fitting lids. Allow the jars to cool to room temperature before refrigerating.
Refrigerate the pickles for at least 48 hours to allow the flavors to develop. For the best taste, wait about a week before enjoying them.
Serve your Hot Salty Dills chilled as a zesty snack, a sandwich garnish, or alongside your favorite dishes!
Nutrition Facts
Calories |
18 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.2 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 358 mg | 16% | |
| Total Carbohydrate | 4.3 g | 2% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 1.4 g | ||
| Protein | 0.8 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 26 mg | 2% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 151 mg | 3% | |
*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.
