116 3rd St SE
Cedar Rapids, Iowa 52401
Mad About Food: Pucker up
No garden needed for making these Quick Spicy Garlic Dill Pickles
What a great summer we’re having. I’d personally like to see more rain, but I’m not mad at all about this beautiful sunshine. Temperatures are rising as summer approaches it’s peak and this recipe is bringing a bit of heat for you, too. These Quick Spicy Garlic Dill pickles are a mouthful to say, but they are actually mouth watering — so full of flavor and a nice kick.
I love good pickles. You can keep the soggy pickles though. I want them crisp, and I want extra pickles on whatever I’m having. I’ve had pickles all kinds of ways in a multiple of flavors and I’ve got my wheels turning on creating more even more flavor combinations.
I love how versatile pickles are. I’m too impatient to start the pickling process myself so I found my way around that. I only use crisp refrigerated pickles when I create my flavors. You can get them anywhere, even at gas stations. They come in pouches and jars and there are different flavor options to explore. My go-to flavor though are the classic dills.
I always choose classic dill pickles as the preferred base of my flavored pickles because it’s like the Switzerland of pickles. I use them in sweeter flavor combinations like my Koolickles as well as savory like this recipe for Spicy Garlic Dill Pickles.
Pickles are so much fun. You can make sandwiches with them, yummy dips and you can add them to creamy salads to add a little drama and crunch. Either way you slice it, sometimes it’s OK to be in a pickle. Hey, I tried.
Well, it’s back to the kitchen, creating these yummy Quick Spicy Garlic Dill Pickles. Let’s prepare those Mason jars, roll up our sleeves and wash our hands so we can get started creating our very own version of Quick Spicy Garlic Dill Pickles.
Reach Michelle Madden at Da Munchie Plug LLC on Facebook.
Recipe
Quick Spicy Garlic Dill Pickles
You can add some of your favorite seasonings to this recipe. I opted out this time, but I’ve used Italian seasoning, red pepper flakes and other spices, so just explore.
What you need
Vlasik dill pickles chips plus juice (use any brand you like)
1 teaspoon chopped garlic
2 to 3 Small dried red hot chili peppers (more if you like the heat or less if you don’t)
1 jar of pickled jalapenos plus the juice
1/4 cup vinegar
Mason jar
Directions
In a large mason jar, layer the pickle chips on the bottom and then add a teaspoon of garlic, 2 to 3 small red hot chili peppers (more if you like spice or less for less spice), 1 tablespoon of jalapenos.
Next, add some pickle juice and jalapeno juice just to the top of that bottom layer.
Add remaining pickle slices and any spices you’d like. Do not fill the jar to the top. You need room to shake all the ingredients.
Now add 1/4 cup vinegar. Next, add the remaining pickle juice and jalapeno juice, if you have room in the jar.
I like to refrigerate my pickles for a minimum of 3 days, shaking it at least once a day to ensure consistency in flavor. I also write the type of pickles and date on the lid. The longer they sit the more potent the flavor.
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