(This is a “dirty pickle” style: cloudy brine, heavy spice, lots of garlic.)
Austin’s Dirty Spice Pickles (Refrigerator Style)
Ingredients
Pickles
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2 lb small cucumbers (Kirby or pickling cucumbers)
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6–8 cloves garlic, smashed (don’t be shy)
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2 tsp mustard seeds
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2 tsp black peppercorns
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1½ tsp crushed red pepper flakes (adjust for heat)
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1 tsp coriander seeds
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1 tsp dill seed
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1–2 fresh dill heads or 2 tbsp fresh dill
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Optional “dirty” add-ins:
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½ tsp turmeric (for earthy funk)
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½ tsp ground cumin (very Austin-style)
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1 dried chile de árbol or serrano, split
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Brine
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2 cups water
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2 cups white vinegar (or 50/50 white + apple cider vinegar)
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3 tbsp kosher salt
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1 tbsp sugar (optional but common in dirty spice pickles)
Instructions
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Prep Cucumbers
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Wash and trim blossom ends.
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Leave whole or cut into spears.
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Make the Brine
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In a saucepan, bring water, vinegar, salt, and sugar to a boil.
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Stir until dissolved, then remove from heat.
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Pack the Jars
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In clean jars, add garlic, spices, dill, and chiles.
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Pack cucumbers tightly.
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Pour Brine
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Pour hot brine over cucumbers, fully submerging them.
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Tap jars gently to release air bubbles.
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Cool & Chill
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Let cool to room temp.
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Refrigerate at least 48 hours (5–7 days is best).
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What Makes Them “Dirty”
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Cloudy brine from heavy spices
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Extra garlic
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Warm spices (cumin, coriander)
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Aggressive salt + vinegar punch
Pro Tips
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Shake the jar daily to redistribute spices
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The longer they sit, the funkier and better they get
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Save the brine for pickle shots or marinating chicken
If you want, I can:
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Dial this even closer to a specific Austin brand
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Make a fermented (no vinegar) dirty pickle
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Or turn this into dirty pickle spears for Bloody Marys