Spicy Refrigerator Pickles
These easy, spicy refrigerator pickles are loaded with flavor and super crunchy.
Make them with garden cucumbers, garlic, dill, pickling spice and crushed red pepper flakes.
Enjoy on a burger, sandwich, sloppy joe, or just as a snack.
These quick pickles are the ones you want!
How to make spicy refrigerator pickles
Ingredients Needed
- Cucumbers: Grab a crate of pickling cucumbers at the farmer’s market or get them from the garden when they’re ready.
- Clean them, slice or wedge them, and they’re ready to get pickled!
- Garlic: I like a lot of garlic in my pickles! But, if you’re not a huge fan, feel free to reduce – or even omit – the garlic.
- But, I really do like the bite they bring to dill pickles!
- Water: This may sound like the most basic of ingredients, but you need to offset some of the acidity of the (oh, so delicious) vinegars.
- White Vinegar: This provides a good bite to the pickles. It’s a little in your face, bold, and assertive.
- And we like that in our dill pickles!
- Apple Cider Vinegar: This rounds out the bold flavors of the white vinegar with a tart, tangy, and slightly sweet taste.
- And it pairs perfectly with the cucumbers and spices.
- Pickling Spice: You can buy the premade spice blend in a jar, or you can make your own. I really enjoy combining whole black peppercorns, mustard seeds, coriander seeds, dill seeds, allspice berries, red chili flakes, and broken bay leaves.
- Crushed Red Pepper Flakes: They bring the heat!
- The flakes you buy in a bottle are typically a mix Jalapeno, Fresno, and Anaheim flakes.
- But, the majority are typically cayenne pepper flakes. So, when we say they bring the heat – we’re not joshing around!
- Dill: This really is the star of the show. Dill is completely addictive and delicious!
- If you have some in your garden or at the farmers market, you’re all set!
- And usually you can find fresh dill in the produce section of the grocery store.
- But, if for some reason you’re not able to get your hands on some fresh dill, you can substitute dried dill.
- The ratio is 1 teaspoon dried, per 1 tablespoon of fresh.
Equipment Needed
- A cutting board and chef’s knife.
- 32-ounce jars with lids.
- A medium-sized saucepan.
- A spoon or whisk.
Step-by-Step Instructions
- Wash 2 32-ounce jars with soap and water.
- Bring water, vinegars and salt to a boil in a saucepan and boil until salt has dissolved, whisking regularly. Allow brine to slightly cool.
- Pack cucumber slices/spears in the jars, then pack a few garlic cloves in each.
- Distribute dill, pickling spice and red pepper flakes into each jar.
- Pour brine to the top of the jar and secure tightly with the lids.
- Allow jars to cool to room temperature, then refrigerate.
- Allow to pickle for at least a week.
- Pickles last in the refrigerator up to one month.
Recipe Variations
Other vegetables you should be pickling:
- Beets
- Carrots
- Cherry tomatoes
- Jalapenos
- Green Beans or yellow beans
- Giardiniera (a mix of carrots, cauliflower, celery, olives)
- Radishes
- Pearl onions
Other pickling spice add-ins:
- Star anise
- Cardamom
- Whole Cloves
- Fennel seeds
- Juniper berries
Storage Tips
- Refrigerator pickles last about one month.
- Just be sure to date the jar to eliminate any guess work!
Make “fried” pickles!
- Fry these babies up! Fried pickles are the perfect pub food.
- If you have an air fryer in your kitchen, you can whip up a healthy batch of pickles for a fun game day snack!
- You can also batter and bake them in the oven until browned and crispy.
- Serve with a side of ranch and feel like you’re being far more decadent than you really are.
Other garden-inspired recipes:
- Tomato Jalapeno Salsa
- Spicy Zucchini Soup
- “Fried” Green Tomato BLTs
- Double Chocolate Zucchini Bread
- Rustic Heirloom Tomato Pizza
- Lemon Poppy Seed Zucchini Muffins
- Strawberry Cucumber Salad
- Cinnamon Crunch Zucchini Bread
Spicy Refrigerator Dill Pickles
Easy refrigerator dill pickles with garlic, dill, pickling spice and crushed red pepper flakes.
- Prep Time: 25-30 mins
- Cook Time: 10-15 mins
- Total Time: 35-45 mins
- Yield: Serves 6
- Category: Snack
- Method: No-Cook
- Cuisine: American
Ingredients
- 1 ½ cups water
- 1 cup distilled white vinegar
- ½ cup apple cider vinegar
- 1 tablespoon coarse salt
- 3 pounds cucumbers, sliced in rounds or speared
- 8–12 cloves garlic, peeled and smashed
- ¼ cup fresh dill leaves
- 3 tablespoons pickling spice
- 3 tablespoons crushed red pepper flakes
Instructions
- Wash 2 32-ounce jars with soap and water.
- Bring water, vinegars and salt to a boil in a saucepan and boil until salt has dissolved, whisking regularly. Allow brine to slightly cool.
- Pack cucumber slices/spears in the jars, then pack a few garlic cloves in each. Distribute dill, pickling spice and red pepper flakes into each jar. Pour brine to the top of the jar and secure tightly with the lids. Allow jars to cool to room temperature, then refrigerate.
- Allow to pickle for at least a week. Pickles last in the refrigerator up to one month.
Notes
Canning Tip: To make these pickles shelf stable: Once jars are washed with soap and water, boil jars and rings for 10 minutes before starting the jarring process. Be sure lids seal during the cooling process. Store for up to one year in a dark, cool area.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 41
- Sugar: 4g
- Sodium: 505mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
How many jars do you need for this recipe?
Hi Lynn – It should make 2 32 ounce jars. Enjoy!
Im using one large sealed jar (might be 3 qts) cucumbers went to the top but the brine only filled it half way. So I doubled the wayer, vinegars and salt, should I double the rest?
Hi Tony, yes! I would double the rest.
I’ve made these several times. Everyone loves them.
If I want to can them do I not need to add picking/canning salt?
Glad to hear it, Sarah! If you want to can them, you’ll have to sanitize jars, etc. I’d recommend following the USDA’s guide for canning pickles. Enjoy!!
Hi using 2 32 oz jars, the brine recipe above only made enough brine to go to the top of one jar … hope that everything goes alright!
advise?
Hi there! After I pack the jars completely full with cucumbers, I have the right amount of brine for 2 jars. Were your 2 jars packed full of cucumbers, garlic, seasonings? I pack them in there really tight, then pour the liquid in. Hope that helps!