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Spicy Dillicious Pickle Chips with a Fiery Kick

45 minutes | Yield: 2 Jars

Craving a quick and crunchy snack that packs a punch? Look no further than these homemade pickle chips with a fiery twist! This recipe utilizes fresh cucumbers, fragrant Soli Organic Dill, and your choice of hot peppers to create a flavor explosion in under an hour.  These zippy pickles are a delicious way to add a homemade touch to your meals, perfect for alongside sandwiches, burgers, or as a delightful nibble on its own.


  • 2 cups white vinegar
  • 2 cups water
  • 2 tablespoons granulated sugar
  • 2 teaspoons kosher salt
  • 2-4 fresh hot peppers, sliced (see options below)
  • 8 whole black peppercorns
  • 4 cloves garlic, smashed
  • 2 pounds pickling cucumbers (about 8-10), washed and thinly sliced into rounds
  • 4-6 sprigs fresh Soli Organic Dill
  • For a mild kick, Use Fresno peppers or sliced red jalapenos.
  • For medium heat, Use sliced jalapenos or Serrano peppers.
  • For serious spice: Use Thai chilies or habaneros (be very cautious and use sparingly!)


  1. Prepare the pickling liquid: In a large saucepan, combine white vinegar, water, sugar, salt, chosen hot peppers, black peppercorns, and smashed garlic cloves. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar and salt dissolve. Remove the pan from heat and let the pickling liquid cool slightly.
  2. Pack the jars: Divide the sliced cucumber rounds evenly between two clean and sterilized glass jars. Tuck sprigs of fresh Soli Organic Dill into each jar.
  3. Pour the pickling liquid: Carefully pour the cooled liquid over the cucumbers in each jar, ensuring all the chips are submerged.
  4. Seal and refrigerate: Secure the lids on the jars and place them in the refrigerator for at least 30 minutes, ideally overnight, to allow the flavors to develop fully. The pickles will continue to mature and become even more flavorful over time.

Use sterilized jars for safe food storage. To sterilize a jar, wash it thoroughly with hot, soapy water and rinse it well. Then, place the jars and lids in a boiling pot of water for 10 minutes. Remove them carefully with tongs and let them air dry completely before filling.

Wear gloves when handling hot peppers to avoid burning your skin and avoid your eyes.

These pickles can be stored in the refrigerator for up to 2 weeks.