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Hot Garlic Pickles


  • Cucumbers, sliced thick
  • Whole garlic cloves, peeled
  • Hot peppers, e.g. Habanero & JalapeƱo
  • Dill
  • Vinegar
  • Salt


  • Poke holes in the hot peppers. For extra heat, slice or chop them.
  • Insert cucumbers, garlic, and peppers evenly into a jar.
  • Top the jar with dill, pushing down the cucumbers.
  • In a pot, mix:
    • 12 cups of water
    • 4 cups of white vinegar
    • 3/4 cup of kosher salt
  • Boil the contents of the pot.
  • Pour into the jar. Shake and tap the jar to get air bubbles out, and top with more boiling liquid.
  • Close the jars, and set aside to cool.


The pickles will be ready in around 2 weeks. They can be stored at room temperature until they are opened, at which point they should be stored refrigerated.