Spicy Grilled Dill Pickles
Makes 6 Pint Jars | Total Time: 1 hour 30 mins
The smoke and heat on these dill pickles are like no pickle you’ve ever tasted. You’d better make a double batch because we promise you these won’t last after you’ve tried one!
- 24 Pickling Cucumbers (Kirby) 3 to 4-inches long, quartered
- 5 small bunches fresh Dill
- 1 small Red Onion, peeled and thinly sliced
- 12 Garlic Cloves, peeled and crushed
- 5 small dried Red Chili Peppers
- 1 ½ teaspoons Black Peppercorns
- 3 cups Apple Cider Vinegar
- 3 cups Water
- ½ cup Pickling Salt
- ¼ cup Granulated Sugar
Preheat grill to 350° to 400° (medium-high).
Thoroughly clean cucumbers and remove stems and cut lengthwise into quarters. Spray grill grate with cooking spray. Place cucumber quarters, sliced side down, on the grill rack and cook over direct heat. Cover the grill and grill for 2-3 minutes or until grill marks appear on cucumbers and remove from grill.
Bring a canner half-full with water to a boil then drop to a simmer.
Place 6 pint-sized jars in a large stockpot and add water to cover and bring to a boil then drop to a simmer. Remove hot jars with a jar lifter.
Place jar bands and lids in a large saucepan and add water to cover and bring to a boil then drop to a simmer. Remove bands and lids with tongs.
Divide the dill, onion, garlic peppers and peppercorns evenly among the 6 jars. Tightly pack the cucumber quarters into the jars.
In a medium sauce pan combine the water, vinegar, salt and sugar and bring to a boil. Boil for 5 minutes to dissolve the salt and sugar. Pour the hot liquid over the cucumbers, leaving a ½-inch of space at the top of each jar. Tap the jars on the counter to release any air and cover with lids and rings and seal tightly.
Place the filled jars in the canner of boiling water and cook for 15 minutes. Remove jars from canner with jar tongs.
Once the jars are cool, test the seal of each jar by pressing down on the center of each lid. If the lids do not pop the jars are correctly sealed.
Store in a dark place for at least 4 weeks before opening. Can be stored for up to 1 year.