Get ready to pucker up with these 18 spicy hot dill pickle recipes that will take your snacking game to the next level! Whether you like them classic and garlicky, or sweet and spicy, we’ve got a recipe for every type of pickle lover. From refrigerator-style pickles to fermented and canned varieties, each recipe has its own unique twist on the classic dill pickle flavor.
In this article, we’ll be exploring recipes that pack a punch with added heat from jalapeños, habaneros, chipotle peppers, and more. Whether you like your pickles sweet and tangy or smoky and savory, there’s something for everyone in this list of 18 spicy hot dill pickle recipes.
Classic Garlic Dill Pickles
Classic Garlic Dill Pickles Recipe
Add a burst of flavor to your meals with these tangy and delicious pickles! This recipe yields a perfect blend of garlic and dill, making it a staple for any pickle lover.
Ingredients:
– 4 cups of thinly sliced cucumbers
– 1/2 cup of granulated sugar
– 1/2 cup of white vinegar
– 1/4 cup of water
– 2 cloves of minced garlic
– 1 tablespoon of dried dill weed
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the sliced cucumbers, sugar, salt, and pepper.
2. In a separate bowl, whisk together the vinegar, water, and minced garlic until well combined.
3. Pour the vinegar mixture over the cucumber mixture and stir gently to coat.
4. Sprinkle the dried dill weed over the pickles and toss to combine.
5. Pack the pickle mixture into clean glass jars, leaving about 1/2 inch of space at the top.
6. Store the pickles in the refrigerator for at least 24 hours before serving.
Cooking Time: 24 hours
Spicy Jalapeño Dill Pickles
Add a kick to your snack game with these spicy and tangy pickles! This recipe combines the crunch of fresh dill with the heat of jalapeños, perfect for topping sandwiches or enjoying as a quick snack.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup granulated sugar
– 2 tbsp kosher salt
– 1 tsp whole black peppercorns
– 6-8 jalapeño peppers, sliced
– 1/4 cup chopped fresh dill
Instructions:
1. In a large bowl, combine cucumbers and salt. Let it sit for 30 minutes to allow the cucumbers to release excess water.
2. Drain the cucumber mixture and rinse with cold running water.
3. In a medium saucepan, combine vinegar, water, sugar, black peppercorns, and jalapeño slices. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
4. Pack the cucumber mixture into clean glass jars, leaving about 1/2 inch headspace. Pour the spicy brine over the cucumbers, making sure they are completely covered.
5. Seal the jars and refrigerate for at least 24 hours before serving.
Cooking Time: 10 minutes (simmering time) + 24 hours (refrigeration time)
Sweet and Spicy Bread and Butter Dill Pickles
Add a tangy twist to traditional dill pickles with this sweet and spicy recipe, perfect for snacking or adding a burst of flavor to sandwiches.
Ingredients:
– 4 cups thinly sliced dill pickling cucumbers
– 1/2 cup granulated sugar
– 1/4 cup bread and butter pickle seasoning mix
– 1/4 cup apple cider vinegar
– 1/4 cup water
– 1 tsp ground mustard
– 1/2 tsp red pepper flakes (optional, for some heat)
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the sliced cucumbers, sugar, bread and butter pickle seasoning mix, apple cider vinegar, water, ground mustard, and red pepper flakes (if using). Mix until the cucumbers are evenly coated.
2. Cover the bowl with plastic wrap and refrigerate for at least 24 hours to allow the flavors to meld.
3. After 24 hours, give the pickles a good stir and taste. If desired, add more sugar or red pepper flakes to taste.
4. Store the pickles in an airtight container in the refrigerator for up to 2 weeks.
Cooking Time: None required! Simply refrigerate and let the flavors meld.
Garlicky Hot Pepper Dill Pickles
Add a zesty twist to traditional dill pickles with the bold flavors of garlic and hot peppers. These Garlicky Hot Pepper Dill Pickles are perfect for snacking, using in sandwiches, or as a topping for burgers and dogs.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1/2 cup (110g) granulated sugar
– 1/2 cup (120ml) white vinegar
– 1/4 cup (60ml) water
– 2 cloves garlic, minced
– 1/4 cup (30g) finely chopped fresh dill
– 1 jalapeño pepper, seeded and thinly sliced
– 1 tsp (5g) pickling salt
Instructions:
1. In a large bowl, combine cucumbers, sugar, vinegar, water, garlic, dill, jalapeño, and pickling salt.
2. Let the mixture sit at room temperature for 24 hours to allow the flavors to meld.
3. After 24 hours, refrigerate the pickles for at least 2 weeks before serving.
Cooking Time: 24 hours (plus 2 weeks of refrigerator time)
Refrigerator Dill Pickles with Red Pepper Flakes
Add a spicy twist to classic refrigerator dill pickles with the addition of red pepper flakes. These tangy and crunchy pickles are perfect for snacking or using as a topping for sandwiches, burgers, or salads.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1 tsp (5g) salt
– 1 tsp (5g) granulated sugar
– 2 tbsp (30g) dried dill weed
– 1/4 tsp red pepper flakes
Instructions:
1. In a large bowl, combine cucumbers, vinegar, water, salt, and sugar.
2. Stir until the sugar has dissolved.
3. Add the dried dill weed and red pepper flakes. Stir to combine.
4. Pack the mixture into clean glass jars with tight-fitting lids.
5. Refrigerate for at least 24 hours before serving.
Cooking Time: None required – these pickles are best served chilled, straight from the refrigerator!
Fermented Spicy Dill Pickles
Add some spice to your snacking with this easy-to-make fermented pickle recipe. The perfect blend of tangy, sour, and spicy flavors will have you hooked from the first bite.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1/4 cup kosher salt
– 1/4 cup water
– 1 tablespoon brown sugar
– 1/2 teaspoon whole black peppercorns
– 1/2 teaspoon mustard seeds
– 1/2 teaspoon dill seeds
– 1-2 teaspoons hot sauce (adjust to taste)
– Fresh dill weed for garnish (optional)
Instructions:
1. In a large bowl, combine cucumbers and kosher salt. Let it sit for 2 hours to allow the cucumbers to release their excess water.
2. Rinse the cucumber slices with fresh water to remove excess salt. Drain well and pack them into a clean glass jar or container.
3. In a small saucepan, bring the brown sugar, water, black peppercorns, mustard seeds, and dill seeds to a boil. Reduce heat and simmer for 10 minutes.
4. Pour the spice mixture over the cucumbers, leaving about an inch of space at the top.
5. Add hot sauce to taste (start with 1 teaspoon and adjust).
6. Close the jar or container tightly and let it ferment in a cool, dark place for 3-7 days, shaking the jar daily.
7. Once fermentation is complete, store the pickles in the refrigerator to slow down fermentation.
Cooking Time: 3-7 days (fermentation time)
Quick Spicy Dill Pickle Chips
Quick Spicy Dill Pickle Chips Recipe
Elevate your snack game with these crispy, flavorful pickle chips that pack a punch of spicy and tangy goodness!
Ingredients:
– 1 cup thinly sliced dill pickles (about 4-6 slices)
– 1/2 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/4 teaspoon cayenne pepper
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, beaten
– 1 tablespoon buttermilk
– Vegetable oil for frying
Instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, cayenne pepper, salt, and black pepper.
2. Dip each pickle slice into the flour mixture, shaking off excess.
3. Dip the floured pickle slices into the beaten egg and then buttermilk, making sure they’re fully coated.
4. Heat about 1/2-inch (1 cm) of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
5. Fry the pickle chips in batches for 2-3 minutes or until golden brown and crispy.
6. Remove with a slotted spoon and drain on paper towels.
Cooking Time: About 10-12 minutes, depending on the number of batches.
Habanero Hot Dill Pickles
Get ready to pucker up with this bold and tangy recipe that combines the spicy heat of habaneros with the classic crunch of dill pickles.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup (250 ml) white vinegar
– 1/2 cup (125 ml) water
– 1/4 cup granulated sugar
– 2 tsp salt
– 1/4 tsp black pepper
– 2 habanero peppers, seeded and finely chopped
– 1/4 cup fresh dill weed
Instructions:
1. In a large bowl, combine cucumbers, vinegar, water, sugar, salt, and black pepper.
2. Add the chopped habaneros and stir to combine.
3. Pack the pickle mixture into clean glass jars, leaving about 1 inch (2.5 cm) headspace.
4. Cover the jars with lids and let them sit at room temperature for 24 hours to allow the flavors to meld.
5. Store the pickles in the refrigerator for up to 6 months.
Cooking Time: 24 hours
Dill Pickles with Mustard Seeds and Chili
Add a tangy twist to traditional dill pickles by incorporating mustard seeds and chili flakes for an added depth of flavor. This recipe yields a crunchy and spicy snack perfect for topping sandwiches or serving as a side dish.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup (250ml) water
– 1/2 cup white vinegar
– 1/4 cup granulated sugar
– 1 tsp (5g) mustard seeds
– 1/4 tsp (1.25g) chili flakes
– 2 tbsp (30g) kosher salt
– 1/4 cup fresh dill weed
Instructions:
1. In a large bowl, combine cucumbers, water, vinegar, sugar, mustard seeds, chili flakes, and salt. Let it sit for at least 24 hours in the refrigerator.
2. After the curing process, drain the liquid and pack the pickle mixture into clean glass jars.
3. Leave about 1/4 inch (6mm) of headspace and add a sprig of fresh dill weed to each jar.
4. Store the pickles in the refrigerator and let them chill for at least 2 weeks before serving.
Cooking Time: 24 hours (curing process)
Smoky Chipotle Dill Pickles
Elevate your snack game with these bold and tangy pickles that pack a smoky punch!
Ingredients:
– 4 cups thinly sliced cucumbers
– 1/2 cup (125ml) white vinegar
– 1/4 cup (60ml) water
– 2 tbsp (30g) granulated sugar
– 1 tsp (5g) salt
– 1 tsp (5g) whole black peppercorns
– 2-3 chipotle peppers in adobo sauce, finely chopped
– 1/4 cup (15g) fresh dill weed
– 1/4 cup (60ml) pickling liquid (see note)
Instructions:
1. In a large bowl, combine cucumber slices and salt. Let it sit for 30 minutes to draw out excess water.
2. Drain and rinse the cucumbers. Pack them into a clean glass jar, leaving about 1 inch of headspace.
3. In a small saucepan, combine vinegar, water, sugar, and black peppercorns. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Stir in chopped chipotle peppers and pickling liquid. Pour the hot liquid over the cucumbers, leaving about 1/2 inch of headspace.
5. Seal the jar and let it cool to room temperature. Store in refrigerator for at least 24 hours before serving.
Cooking Time: 30 minutes (plus refrigeration time)
Spicy Dill Pickle Spears with Garlic and Dill
Elevate your snack game with these crunchy, tangy, and savory pickle spears infused with a spicy kick. Perfect for movie nights or as a quick pick-me-up.
Ingredients:
– 1 jar of dill pickle spears (about 12-15 pieces)
– 2 cloves of garlic, minced
– 1/4 cup of white vinegar
– 1 tablespoon of Dijon mustard
– 1 teaspoon of grated fresh ginger
– 1/2 teaspoon of red pepper flakes (or more to taste)
– Salt and pepper, to taste
– Fresh dill leaves, for garnish (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together vinegar, mustard, ginger, and red pepper flakes.
3. Place the pickle spears on a baking sheet lined with parchment paper.
4. Drizzle the garlic mixture evenly over the pickles, ensuring each spear is coated.
5. Sprinkle salt and pepper to taste.
6. Bake for 10-12 minutes or until the pickles are slightly caramelized.
7. Remove from oven and garnish with fresh dill leaves (if using).
8. Serve warm or at room temperature.
Cooking Time: 10-12 minutes
Hot Honey Dill Pickles
Elevate your snack game with these addictive Hot Honey Dill Pickles! This recipe combines the classic dill pickle flavors with the spicy-sweetness of hot honey, making them perfect for snacking, sandwiches, or as a side dish.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup hot honey (see note)
– 1/2 cup white vinegar
– 1/4 cup water
– 2 tbsp dried dill weed
– 1 tsp salt
– 1/4 tsp black pepper
Instructions:
1. In a large bowl, combine cucumbers, hot honey, vinegar, water, dill weed, salt, and pepper.
2. Let the mixture sit at room temperature for at least 30 minutes to allow flavors to meld.
3. Pack the pickle mixture into a clean glass jar with a tight-fitting lid.
4. Refrigerate for at least 24 hours before serving.
Cooking Time: None (refrigeration only)
Note: For hot honey, combine equal parts honey and hot sauce (such as Frank’s RedHot) in a small bowl. Stir until smooth, then use immediately or store in an airtight container for up to 2 weeks.
Thai Chili Lime Dill Pickles
Add a burst of exotic flavor to your pickling with this unique Thai-inspired recipe, combining the brightness of lime and chili peppers with the freshness of dill.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup granulated sugar
– 1/4 cup Thai chili flakes (adjust to taste)
– 2 tbsp freshly squeezed lime juice
– 1 tsp dried dill weed
– Salt, to taste
Instructions:
1. In a large bowl, combine cucumber slices and salt. Let it sit for 10 minutes to draw out excess moisture.
2. Rinse the cucumbers under cold running water, then drain well.
3. In a medium saucepan, combine vinegar, water, sugar, Thai chili flakes, lime juice, and dill weed. Bring to a boil over high heat, stirring occasionally.
4. Reduce heat to medium-low and simmer for 5 minutes.
5. Pack the cucumber slices into clean glass jars, leaving about 1 inch headspace. Pour the hot pickling liquid over the cucumbers, ensuring they are completely covered.
6. Seal the jars and refrigerate. Allow the pickles to chill for at least 24 hours before serving.
Cooking Time: 30 minutes (plus chilling time)
Spicy Dill Pickle Relish
Elevate your sandwiches, burgers, and snacks with a tangy and flavorful Spicy Dill Pickle Relish. This homemade condiment is perfect for those who love a little heat in their dishes.
Ingredients:
– 2 cups finely chopped dill pickles
– 1/2 cup mayonnaise
– 1/4 cup chopped fresh dill
– 2 tablespoons apple cider vinegar
– 1 tablespoon Dijon mustard
– 1 teaspoon Worcestershire sauce
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper (optional)
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine chopped pickles, mayonnaise, chopped fresh dill, apple cider vinegar, Dijon mustard, Worcestershire sauce, cumin, and cayenne pepper (if using).
2. Mix all ingredients until well combined.
3. Season with salt and pepper to taste.
4. Refrigerate for at least 30 minutes to allow flavors to meld.
5. Use or store in an airtight container for up to 2 weeks.
Cooking Time: None, as this is a no-cook recipe!
Pickled Green Beans with Dill and Chili
Add a tangy twist to your garden-fresh green beans with this simple recipe that combines the sweetness of dill with a spicy kick.
Ingredients:
– 1 pound fresh green beans, trimmed
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup granulated sugar
– 2 tablespoons chopped fresh dill
– 1 teaspoon ground chili flakes
– Salt and pepper to taste
Instructions:
1. In a large saucepan, combine the green beans, vinegar, water, sugar, salt, and pepper.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes.
3. Stir in the chopped fresh dill and chili flakes.
4. Continue to simmer for an additional 5-7 minutes, or until the green beans are tender but still crisp.
5. Remove from heat and let cool to room temperature.
Cooking Time: 15-17 minutes
Spicy Dill Pickle Brined Fried Chicken
Elevate your fried chicken game with this zesty twist on a classic, featuring the tangy flavors of dill pickles and spicy kick.
Ingredients:
– 2 lbs chicken pieces (legs, thighs, wings, breasts)
– 1 cup buttermilk
– 1/4 cup dill pickle juice
– 2 tbsp hot sauce (such as Frank’s RedHot)
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp paprika
– Salt and pepper, to taste
– Vegetable oil for frying
Instructions:
1. In a large bowl, whisk together buttermilk, dill pickle juice, hot sauce, garlic powder, onion powder, and paprika.
2. Add the chicken pieces and marinate for at least 4 hours or overnight.
3. Preheat the oil in a deep fryer to 375°F (190°C).
4. Remove the chicken from the brine, allowing excess liquid to drip off.
5. Fry the chicken in batches until golden brown and cooked through, about 5-7 minutes per batch.
6. Drain on paper towels and serve hot.
Cooking Time: Approximately 20-25 minutes for all pieces.
Hot Dill Pickle Bloody Mary Mix
Elevate your brunch game with this spicy twist on the classic Bloody Mary mix. This recipe combines the tangy flavor of hot dill pickles with a hint of spice, perfect for those who like a little kick in their morning cocktail.
Ingredients:
– 1 cup bloody mary mix
– 1/4 cup pickle juice (from hot dill pickles)
– 2 tablespoons hot sauce (such as sriracha or hot sauce of your choice)
– 1 tablespoon freshly chopped fresh dill
– Salt and pepper to taste
Instructions:
1. In a small bowl, whisk together bloody mary mix, pickle juice, and hot sauce until well combined.
2. Stir in chopped fresh dill.
3. Taste and adjust seasoning as needed with salt and pepper.
4. Chill the mixture in the refrigerator for at least 30 minutes to allow flavors to meld.
5. Serve chilled.
Cooking Time: None! This recipe is ready in just a few minutes of preparation.
Spicy Dill Pickle Potato Salad
This refreshing potato salad gets a kick from spicy dill pickles, adding a tangy twist to the classic recipe.
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup mayonnaise
– 1/4 cup chopped fresh dill
– 2 tablespoons Dijon mustard
– 1 tablespoon spicy dill pickle relish
– Salt and pepper to taste
– 2 tablespoons chopped fresh chives (optional)
Instructions:
1. Place the diced potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until the potatoes are tender.
2. Drain the potatoes and let them cool to room temperature.
3. In a large bowl, whisk together the mayonnaise, chopped dill, Dijon mustard, and spicy dill pickle relish.
4. Add the cooled potatoes to the bowl and toss gently to combine.
5. Season with salt and pepper to taste.
6. Garnish with chopped chives, if desired.
Cooking Time: 15-20 minutes
Summary
Pickle lovers, rejoice! This article brings together 18 spicy hot dill pickle recipes that will tantalize your taste buds. From classic garlic dill pickles to fermented spicy ones and even pickled green beans with chili, there’s something for everyone. Spice up your meals with sweet and spicy bread and butter pickles or try out habanero hot pickles. You can also find recipes for refrigerator pickles, pickle chips, and even a bloody mary mix. Whether you like it mild or blazing hot, these recipes will satisfy your craving for all things dill and spicy.
