This garlic, homemade pickling spice and ghost pepper pickle recipe has a delicious and mouthwatering kick you will want to make over and over again.
When it comes to pickling, you really can’t go wrong as long as you use a lot of spices, clean jars or cans, and fresh and clean produce. This recipe is one that I created, combining a few other recipes that I found over the last few months. What I like about it is that it has the perfect combination of that classic dill flavor and a garlicy ghost pepper aftertaste kick!
One of the things I like about this recipe is that it has significantly less sugar than most pickle recipes…. PLUS you can use this homemade pickling spice for any style of pickles you decide to make! Inspired by the Secrets to Crispy Pickles found on NPR
Ingredients: (makes about 5, 1 quart jars of pickles)
Homemade Pickling Spice (2-3 TBL per jar)
- 3 TBL whole black peppercorns
- 3 TBL mustard seeds
- 3 TBL coriander seeds
- 3 TBL dill seeds
- 1.5 TBL whole allspice
- 1.5 TSP crushed red pepper flakes
- 14-16 broken up bay leaves
Homemade Pickling Brine
- 3 cups of apple cider vinegar
- 3 cups of distilled white vinegar
- 6 cups of water
- 7.5 TBL pickling salt
- 1.5 TSP white sugar
- about 10-14 pickling cucumbers kept whole or sliced
- 25-30 whole garlic cloves (peeled and lightly smashed)
- 2 small fresh ghost peppers
- 1/2 TSP of dill (fresh or dried) per jar
Now what you say!?!?!
- First, make the Homemade Pickling Spice
- Combine ingredients from the Homemade Pickling Brine in a pot and bring to a simmer
- Put 2-3 TBL of Homemade Pickling Spice in each jar
- Add 1/2 TSP fresh or dried dill per jar
- Add 4-5 whole, smashed garlic cloves per jar
- Slice the ghost peppers into thin slices and divide evenly amongst the jars (a little goes a very long way)
- CLEAN THE CUCUMBERS VERY THOROUGHLY!!!
- Slice the cucumber into quarters, long ways, and then cut in half
- Place the cucumber slices into the jars, packed tightly without smooshing the cucumber (don’t let the slices get higher than the neck the jar)
- Pour the Homemade Pickling Brine in each jar, leaving a 1/2 inch headspace after just covering the cucumbers
- Make sure you place the sterilized tops and rings of the jars on the jars, avoiding skin contact to help prevent contamination
- Process in a canner water bath for 10 minutes, starting the timer after the water starts to boil
- Once you remove the cans, they will start to cool and you should start to hear the jars pop as they seal
- Store in a cool and dry place for 10-12 days… note that they get even better the longer they marinate… after opening, they can be stored for up to a year!
If you decide to make this recipe, please share your reviews and photos!!
Need more canning gift ideas for the upcoming holidays?? Check out my Homemade Limoncello & Orangecello Recipe!!