Hot Salty Dills Recipe

These addictive Hot Salty Dill pickles are a family heirloom passed down through generations! My 83-year-old neighbor's secret recipe is guaranteed to disappear fast – everyone who tries them wants to steal a jar. Get ready for perfectly crisp, tangy, and spicy pickles that are perfect for any occasion. This recipe makes the most of your garden-fresh cucumbers, or works great with store-bought ones too. (Cook time does not include water bath canner heating.)

Prep Time 20 mins
Cook Time 30 mins
Calories 21 kcal
Protein 0g
Rating 0.0 (1 Reviews)
Hot Salty Dills 38

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Hot Salty Dills

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How to Make Hot Salty Dills

  1. Wash and trim 2 pounds of pickling cucumbers.
  2. In a large bowl, combine 2 cups of water, 1 cup white vinegar, 1/2 cup canning salt, 1/4 cup sugar, and 1/4 cup yellow mustard seeds.
  3. Add 2 tablespoons of dill seeds, 4 cloves of garlic, and 1/2 teaspoon of red pepper flakes to the brine.
  4. Pack the cucumbers tightly into clean pint-sized jars, leaving 1/2 inch headspace.
  5. Pour the brine over the cucumbers, leaving 1/2 inch headspace.
  6. Remove air bubbles by running a non-metal utensil along the sides of the jars.
  7. Wipe the jar rims clean, place lids and bands on jars, and tighten fingertip tight.
  8. Process in a boiling water bath canner for 10 minutes (for pint jars). Adjust processing time based on your altitude if needed.
  9. Remove jars from canner and let cool completely. You should hear a satisfying ‘pop’ sound as the jars seal.
  10. Let the pickles rest for at least 2 weeks before enjoying their full flavor. Store in a cool, dark place.

Nutrition Information (Approximate per serving)

Sodium

147 g

Sugar

4g

Fat

0g

Carbs

0g