Spicy Pickles

These easy, spicy pickles are great for snacking and will elevate any sandwich or charcuterie board—no canning equipment required.

To me, the best pickles are the easiest pickles. I love making quick pickled red onions for tacos and salads, as well as pickled cauliflower and cucumbers for side dishes. Just about anything can be pickled, from asparagus to okra, beets and Brussels sprouts. When compared to the seemingly endless roster of pickling recipes, these spicy pickles from Taste of Home reader Pat Heitmeier offer something different.

While you only need a few ingredients to make these spicy pickles, each one brings a lot to the party. Cucumbers are the star of the show, so choose the right cucumber variety to ensure a crispier pickle. White vinegar is the go-to for pickling, whether it’s for canning or a quick pickle like this recipe. Sugar and water mellow out the sharpness. Aromatics like dill, garlic and pickling spice add the backbone of flavor.

Serve spicy pickles as a burger topping or alongside spicy pickled garlic and other condiments on your next charcuterie board. They make a zingy picnic side dish or a great snack on their own.

Ingredients for Spicy Pickles

• White vinegar: Some types of pickles call for milder vinegars, such as white wine vinegar or rice vinegar, which creates a mellower bite. Stick with white vinegar, which adds just the right amount of sharpness.
• Sugar: Sugar balances vinegar’s bite and gives the pickles a mellow flavor. It also enhances texture and color, and serves as a preservative, working in conjunction with the salt and acid.
• Kosher salt: Kosher salt is best for pickling because it’s non-iodized, free of caking agents, and keeps the brine clear. Not all kosher salt is the same; some varieties are saltier than others. Morton’s kosher salt is saltier than Diamond Crystal, for instance. If you use Diamond Crystal kosher salt, you may need more. Taste and adjust your brine accordingly.
• Dill: Fresh dill is best, but dried dill works as well. The ratio for using dried dill is 1 teaspoon of dried to 1 tablespoon of fresh.
• Fresh garlic cloves: Fresh garlic cloves make all the difference here. Some tips for easily peeling garlic include popping it in the microwave for a few seconds.
• Crushed red pepper flakes: The dried chile pepper seeds bring all the heat to this pickle party.
• Pickling spices: Store-bought pickling spice usually includes coriander, allspice, cloves, ginger, mustard seed and even cinnamon. Make homemade pickling spice for more control.
• Pickling cucumbers: Choosing the best cucumbers for pickling is key. Choose a fresh garden or pickling cucumber, or any variety with thicker skin. Don’t use cucumbers with a shiny wax coating. The wax is edible, but it will change the texture of your pickles. Persian cucumbers will work, but they’ll soften at a faster pace.

Directions

Step 1: Make the brine

In a large bowl, combine the water, vinegar, sugar and salt, stirring until the sugar and salt dissolve.

Step 2: Add the rest of the herbs and spices

Stir in the dill, garlic, red pepper flakes and pickling spice.

Step 3: Add the cucumbers

Add the cucumbers and toss them until they’re well coated.

Step 4: Transfer the spicy pickles to a container

Transfer the pickles, garlic and dill to the jars.

Add the brine to the jars and cover them tightly.

Editor’s Tip: The best way to pack a pickle jar is to add the garlic and anything chunky first, then the pickles, and, if using fresh dill, layer the sprigs in alongside the pickles. Then add the brine until everything is fully submerged, leaving enough room at the top to close the lid without overflow. Since these are simple refrigerator pickles, you can also just cover the bowl tightly and put it in the fridge.

Step 4: Store spicy pickles in the refrigerator

Refrigerate the pickles for 10 days.

Editor’s Tip: You can eat the pickles before 10 days, but they won’t pack as much of a flavorful punch.

Spicy Pickles Variations

• Make spicy pickle chips: Cut the pickles into rounds instead of halves or spears. These make great sandwich or burger toppers!
• Make less spicy pickles: Reduce the amount of crushed red pepper flakes or omit them altogether for a mild pickle.

How to Store Spicy Pickles

You can use any glass, ceramic or plastic container to store refrigerator spicy pickles. Choose one with a tight-fitting lid. You can keep these spicy pickles in the refrigerator for up to one month.

Tips for Making Spicy Pickles

Should you boil the brine for spicy pickles?

While some recipes suggest boiling brine for pickling, simply mixing the water, sugar and salt until the sugar and salt dissolve is best for refrigerator pickles. Pouring hot brine over cucumbers will soften them, and you want these to remain as crisp as possible. However, lukewarm water will dissolve the sugar and salt more easily.

How can you make sure your spicy pickles stay crisp?

For the crispest pickles, pick the right cucumbers. Snacking varieties like Persian cucumbers will make too-soft pickles. You can also add a grape leaf or a pinch of black tea to the jar; the tannins enhance crispness.

Do you need to sterilize the jars for spicy pickles?

You do not need to sterilize the jars for this spicy pickle recipe. Because these are refrigerator pickles (not canned pickles), cleaning the jars with hot, soapy water is sufficient.