a photo of spicy dill pickles inside of ball jars - the spicy pickles on the left are hot dill pickle spears, and the spicy pickles on the right are hot dill pickle chips - both the spears and the chips have jalapenoes mixed in with the cucumbers

Spicy Dill Pickle Recipe (Spicy Pickled Cucumbers And Jalapeños)

Looking for a spicy dill pickle recipe that will tantalize your taste buds? Look no further! In this blog post, we will share with you a delicious recipe for extra spicy pickled cucumbers and jalapeños. These pickles are perfect for those who love spicy food! They are also easy to make and only require a few simple ingredients. So, what are you waiting for? Start cooking!


@verymuyrico This recipe is a big dill! 🔥🔥🌶🥒 #spicypickle #dillpickles #recipe #fyp #spicy #jalapeño #dillpicklerecipe #spicyfood ♬ Aesthetic - Tollan Kim



  • 6 pounds fresh cucumbers
  • 2 pounds fresh jalapeños
  • 2 quarts white vinegar
  • 2 quarts water
  • 1 cup pickling salt
  • 7 tsp white peppercorns
  • 4 Tablespoons minced garlic
  • 7 tsp Hot Sauce ( Very Muy Rico hot sauce)
  • 2 Tablespoons dried dill


  • Clean and prepare cucumbers. Wash off the dirt and clean your cucumbers under cool running water. Once clean, cover with cool water and leave for an hour. 
  • Prepare 8 quart sized mason jars, lids, and canner for processing. Start your water bath now so it is ready when it is time to process the jars. 
  • Add a spoonful of minced garlic, a dash of dried dill, 1 tsp peppercorns and a dash of hot sauce to the bottom of the mason jars.
  • Prepare the brine. Add the water, vinegar, and salt to a large pot and bring to a boil. 
  • Remove the ends from the cucumbers and begin filling the jars. The pickles will not stay crisp if you skip this step.
  • We did pickle spears and chips. You can cut the cucumbers and Jalapenos however you prefer. You can add spears, chips, or whole cucumbers, but keep them on the thick side. Do not make your pieces too small. 
  • Pack the mason jars tight with your cucumbers and Jalapenos leaving at least 1 inch headspace at the top. 
  • Ladle, or carefully pour the boiling brine over the top of the pickle jars leaving 1/2 inch headspace.
  • Gently press a spoon or spatula against the pickles and down the inside of the jar to create a path for trapped air to escape. Repeat several times around the inside of the jar. 
  • Wipe the rims, add the lids and rings, and twist until finger tight.  
  • Process in a water bath for 15 minutes for quarts, 10 minutes for pints.
  • Remove your jars from the water bath and set them aside where they will not be disturbed. Be sure to use a cutting board or dishcloth underneath to protect your surface from the hot jars. 
  • Leave to rest for 24 hours without disturbing.  
  • Check to ensure the jars are sealed. If you are near the jars you will hear them pop when the seal forms. They are good for up to a year in storage.
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