spicy refrigerator pickles recipe

Written ByJenny Smyth Posted on
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The Best spicy refrigerator pickles recipe

I’ve been making spicy refrigerator pickles for years, and they’re a staple in our household. I first learned about this recipe from my grandmother, who learned it from her mother.

It’s a traditional recipe that’s been passed down through generations, and it’s perfect for any occasion. The combination of spices and vinegar gives the pickles a unique flavor that’s both tangy and slightly sweet.

I love how easy it is to make, and how versatile the recipe is – you can adjust the level of heat to your liking, and add in different spices or herbs to give it your own twist. My kids adore helping me make these pickles, and they’re always excited to see the finished product.

We use them as a snack, or add them to sandwiches and salads for an extra burst of flavor. I’ve even used them as a topping for burgers and hot dogs – they’re that good!

The health benefits of this recipe are also a big plus – the vinegar helps preserve the pickles, so you don’t need to add any artificial preservatives. And because they’re made in the refrigerator, you can enjoy them year-round without worrying about spoilage.

I like to think that this recipe is a bit of a connection to my heritage, and it’s something that I’m happy to share with my family and friends.

Spicy Refrigerator Pickles

4.7 from 1936 votes

Crisp and tangy cucumbers with a spicy kick, these refrigerator pickles are quick to prepare and perfect for snacking. No canning required, just slice, spice, and refrigerate.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time15 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pickle Brine

2 cups water
2 cups white vinegar
2 tbsp sugar
2 tbsp salt

For the Spicy Pickle Mix

1 lb pickling cucumbers
1 small red onion
2 jalapeño peppers
2 cloves garlic
1 tsp black peppercorns
1 tsp red pepper flakes
1 tsp coriander seeds
1 tsp mustard seeds

👨‍🍳Directions

1In a large bowl, combine water, vinegar, sugar, and salt.
2Stir until sugar and salt are fully dissolved.
3This is your brine.
4The brine should be heated to boiling and then cooled down to room temperature before use.
5Stir well to ensure all sugar and salt has dissolved.
6The brine should be clear and free of any granules.
7Wash the cucumbers thoroughly to remove any dirt or residue.
8Slice the cucumbers into 1/4-inch thick rounds.
9Place them in a colander to drain any excess water.
10The cucumbers should be crisp and firm to the touch.
11Peel and thinly slice the red onion.
12The slices should be translucent and slightly limp.
13Add the onion to the cucumbers.
14Slice the jalapeño peppers into thin rounds, removing the seeds for a milder heat level or leaving them in for extra spice.
15Add the jalapeños to the cucumber and onion mixture.
16The mixture should have a vibrant green color from the jalapeños and a slight crunch from the onions.
17Peel and mince the garlic cloves.
18Add the garlic to the mixture.
19The garlic should be finely minced and evenly distributed throughout the mixture.
20Add the black peppercorns, red pepper flakes, coriander seeds, and mustard seeds to the mixture.
21The spices should be evenly distributed throughout the mixture.
22Pour the brine over the cucumber mixture, ensuring all the vegetables are fully submerged.
23The brine should cover all the vegetables completely.
24Seal the mixture in a glass jar with a lid.
25Place the jar in the refrigerator.
26The pickles should be ready to eat after 24 hours, but the flavor will continue to develop over the next few days.

🔧Equipment

Large bowl
Sharp knife
Cutting board
Glass jar with lid

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 1g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 3500mg🌾Total Carbs: 20g🥦Dietary Fiber: 1g🍬Sugars: 10g🥩Protein: 2g

📝Notes

Tips: You can adjust the spiciness by adding more or fewer jalapeños. For a milder pickle, remove the seeds from the jalapeños before slicing. You can also add other vegetables like carrots or bell peppers for variety. Store the pickles in the refrigerator for up to 2 weeks.

I always keep a jar of spicy refrigerator pickles on hand – they’re perfect for snacking on during the day, or as a topping for sandwiches or salads at night.

My family loves them just as much as I do, and we often serve them at family gatherings or potlucks.

The best part is that they’re so easy to make – just chop up some cucumbers, mix with spices and vinegar, and let them chill in the fridge until they’re ready to eat.

❓ Frequently Asked Questions About Spicy Refrigerator Pickles

Q: What kind of cucumbers should I use for this recipe?

For this recipe, you’ll want to use slicing cucumbers or Kirby cucumbers – these will give you the best results in terms of texture and flavor.

Q: Can I use fresh dill instead of dried dill weed?

Yes, you can use fresh dill instead of dried dill weed – just be sure to chop it finely so that it distributes evenly throughout the pickles.

Q: How long does it take to make this recipe?

This recipe is quick and easy to make – you can have it ready in about 10-15 minutes.

Q: Can I store these pickles in the freezer?

No, you should not store these pickles in the freezer – they’ll become too soft and lose their texture.

Q: What if I don’t like spicy food?

You can easily adjust the level of heat in this recipe by using less hot sauce or omitting it altogether.

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