Go Back

Spicy Refrigerator Pickles

These spicy refrigerator pickles are a crunchy and tangy treat, perfect for snacking or as a zesty addition to meals, featuring a delightful blend of spices.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Condiment, Snack
Cuisine: American
Calories: 10
Ingredients Method Notes

Ingredients
  

For the Pickles
  • 2 lbs pickling cucumbers, ends trimmed and quartered Use small, firm pickling cucumbers like Kirby's.
  • 10 sprigs fresh dill Enhances pickling flavor.
  • 4 garlic cloves, peeled Adds flavor depth.
  • 4 dried red chilis (such as Arbol) Brings heat and vibrant color.
  • 1/2 tsp calcium chloride granules (optional) Helps keep cucumbers firm.
For the Brine
  • 1 1/2 cups distilled white vinegar Imparts tanginess.
  • 3 tbsp kosher salt Essential for flavor and pickling.
  • 1 tbsp sugar Balances acidity and spice.
  • 2 cups water Forms the brine base.
  • 1 tbsp whole mustard seeds Adds texture and flavor.
  • 1 tsp whole coriander seeds Brings a warm, citrusy flavor.
  • 3 cloves Adds aromatic touch.
  • 2 bay leaves, crumbled Enhances flavor blend.
  • 1 tsp whole allspice berries Introduces warming depth.
  • 1 tsp red pepper flakes Adds spice.
  • 1 tsp black peppercorns Adds warmth and complexity.

Method
 

Preparation
  1. Divide the garlic cloves, calcium chloride (if using), and dried chilis evenly into two clean 1-quart glass jars.
  2. Tightly pack the jars with the quartered pickling cucumbers and fresh dill sprigs.
Make the Brine
  1. In a medium saucepan, combine the distilled white vinegar, kosher salt, sugar, water, mustard seeds, coriander seeds, cloves, crumbled bay leaves, allspice berries, red pepper flakes, and black peppercorns.
  2. Bring this mixture to a boil over medium heat and let it simmer for about a minute.
  3. Remove it from the heat once the spices meld well.
Fill the Jars
  1. Carefully pour the hot brine over the packed cucumbers in each jar, leaving about 1/2 inch of headspace.
  2. Wipe the edge of the jars clean and secure the lids tightly.
Quick Pickling or Processing
  1. Let the jars cool completely before placing them in the refrigerator for quick pickling.
  2. For long-term storage, process in a boiling water bath.
  3. Refrigerate for at least three days for best flavor before enjoying.

Notes

For the best crunch, use firm pickling cucumbers. Customize the spices according to your preference. Use ice bath for quick cooling if needed.