Learn how to make spicy pickles with this homemade refrigerator pickles recipe that you can store in the fridge, easy to make and no need for canning. Video included.
Spicy Refrigerator Pickles Recipe
Are you a pickle fan? Growing up I was the kid who picked them off of his burgers and shied away from them, but I've come around. Now I love pickles and can't get enough of their tangy sour-sweet flavor.
Pickles are little flavor bombs that add crunch and a vinegary pop to whatever you're using them for.
Plus, they're a wonderful low calories snack. Great for nibbling! My mother-in-law came for a visit and gifted us with a big bag of cucumbers. I guess her garden is producing a lot of cucumbers this year!
This makes me quite happy.
Homemade pickles are the best because you can make them with whatever flavors you'd like. No need to depend on anything from the grocery store.
That's a great thing for me because I love hot pickles, and that's what this recipe is all about. Today I'll show you how to make this easy refrigerator pickles recipe, but also how to make both sweet and hot pickles variety.
So here we go! Let me show you how to make refrigerator pickles (dill pickles).
Spicy Refrigerator Pickles Ingredients
NOTE: The full recipe ingredients with exact measurements are listed in the recipe card at the bottom of the post.
- Pickling Cucumbers.
- Vinegar. Use distilled white vinegar use apple cider vinegar for more sweetness.
- Water.
- Garlic.
- Pickling Salt.
- Honey. Optional, for sweetness. You can use sugar.
- Pickling Spices. Black peppercorns, dill weed, bay leaves.
- For Hot/Spicy Pickles. Crushed red pepper flakes, spicy hot chili pepper.
How to Make Spicy Refrigerator Pickles - the Recipe Method
First, slice 5-6 small pickling cucumbers into 1/4 inch slices and pack them into cleaned pint jars, leaving ½ inch of head space.
Next add 1 cup vinegar, 1 cup water, 1 tablespoon salt, garlic, honey, peppercorns, dill and bay leaf to a large pan. If you'd like to make HOT PICKLES, add in some spicy red chili flakes along with sliced hot peppers at this time.
Bring the mixture to a quick boil at high heat, then remove from heat and cool slightly. It is important to bring to a boil.
Pour the brine into the jar over the sliced cucumbers and cap tightly. You'll nearly fill the jar.
Cool to room temperature.
Refrigerate overnight to let the flavors develop. They will develop even more as time goes by. Go for it after 24 hours. Time to eat them up.
BOOM! Done! Homemade pickles are easy, aren't they? And tasty. This recipe will make you a packed full pint of pickles.
I hope you love this recipe as much as I do.
Recipe Tips & Notes
Crispness. These pickles will stay nice and crisp in the jar because we're not boiling them or processing them. They will soften slightly from fresh cucumbers, but you'll still get that satisfying snap and crunch.
Seasonings. I've used a number of my favorite ingredients and seasonings here to flavor my pickles, but you are free to use other ingredients and flavors.
Got a hankering for mustard seeds? Go for it. Want some dried basil? Sure thing! Want a spicy chili powder? Yes! I love it. Make this recipe your own.
Other popular pickling spices include celery seed, mustard seeds, coriander, clove, and others.
Also, you can coax more flavor from your whole spices by lightly toasting them in a small saucepan before using.
Best Salt for Pickling. Use pickling salt, kosher salt or pure sea salt for pickling. Most salts will work just find, as long as they do not contain any additives, like anti-clumping agents.
HOT Pickles. I've used a devil's tongue pepper here along with some spicy chili flakes to make my refrigerator pickles a good jar of hot pickles.
You are free to use any type of spicy chili pepper you'd like. I picked one straight out of my garden, but try this with hotter peppers like the ghost pepper, Trinidad Moruga Scorpion pepper, Dorset Naga, or even the Carolina Reaper pepper. Awesome heat! Talk about hot pickles!
Crushed red pepper is a good option as well.
You can also add other vegetables to your pickles, like carrots, or onions. Cucumbers and onions are a popular combination.
Vinegar. I'm using a simple white vinegar for this recipe, though you can use apple cider vinegar for a slightly sweeter, tangier version. It works great.
Bread and Butter Pickles. You may have heard of the term "bread and butter pickles", and this is basically the same recipe. Bread and butter pickles have a good combination of tangy and sweet, and that's what we have going here.
They're a cheap snack you can enjoy on some bread with a bit of butter, and whatever else you'd like to add in. Sandwich time!
Storage Information - How Long Do Refrigerator Pickles Last?
Refrigerator pickles will easily last a month or longer in the refrigerator. Be sure to keep them properly chilled and covered with a clean lid.
Why Are They Called Refrigerator Pickles?
Refrigerator pickles are so named because they are not processed in a water bath to further preserve them. They're actually not meant to be preserved long term, but instead kept in the refrigerator for safe keeping.
For keeping pickled items long term outside of the refrigerator, they need to be processed either in a water bath or a pressure canner for safety purposes.
These are meant more to be enjoyed as a snack or a condiment.
Do Pickles Need to be Refrigerated?
If your pickles are processed properly in a water bath or a pressure canner, you can keep them in a cool, dark place, like a pantry for long term storage. However, once they are opened, it is safer to keep your pickles in the refrigerator.
That's it, my friends. I hope you enjoy your refrigerator pickles! Or hot pickles, whichever you'd decided to make! Such a great recipe! Very quick and easy, right?
Try Some of My Other Popular Pickling Recipes
- Pickled Jalapeños
- Refrigerator Pickled Peppers Recipe
- Taqueria Style Pickled Jalapenos and Carrots
- Pickled Chili Peppers – A Recipe
- Chile-Cucumber Chow Chow
- Sweet Chili Pepper Relish
- Hot Pepper Relish
- Green Tomato Relish
- Cajun Pickled Peppers
- Pickled Carrots
- Pickled Okra
See my post on How to Pickle Peppers - a Guide.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Spicy Refrigerator Pickles Recipe
Equipment
- Ball Jar
Ingredients
- 6 small pickling cucumbers
- 1 cup distilled white vinegar use apple cider vinegar for more sweetness
- 1 cup water
- 3 cloves garlic lightly crushed
- 1 tablespoon pickling salt
- 1 tablespoon honey
- 1 tablespoon black peppercorns
- 4 sprigs fresh dill weed
- 1-2 bay leaves
FOR THE HOT VERSION
- 1 teaspoon spicy chili flakes crushed red pepper
- 1 hot pepper sliced (I used a devil’s tongue pepper here, but use any to your preference, like jalapeno, habanero, ghost pepper or hotter)
Instructions
- Slice the cucumbers into ¼ inch slices and pack them into a cleaned pint-sized jar, leaving ½ inch of head space.
- Add the vinegar, water, garlic, salt, honey, peppercorns, dill and bay leaf to a large pan – along with the chili flakes and sliced hot peppers if you’re making a hot version.
- Bring the mixture to a quick boil, then remove from heat and cool slightly.
- Pour the brine into the jar over the cucumbers and cap tightly.
- Refrigerate overnight to let the flavors develop. They will develop even more as time goes by.
Video
Notes
Refrigerator pickles will last at least 1 month or longer.
Nutrition Information
NOTE: This recipe was updated on 8/29/23 to include new information and photos. It was originally published on 9/6/19.
Nellie says
Are you supposed to strain the items you use to make the brine when pouring into jar with cucumbers? They take up a lot of space and make it harder to pick out the pickles.
This is an excellent recipe.
Mike Hultquist says
Nellie, I do not strain so the flavors develop even more as they remain in the jar. You can strain if you'd like, but you won't get as pronounced flavor from the spice elements. Enjoy!
Doug says
I made these and like all recipes I've borrowed from CPM, it was delicious. I did a couple of things slightly different (can't help myself):
Soaked the cukes for 2hrs in ice water prior to jarring
Used serrano peppers
Substituted half celery salt
Its a great base recipe to experiment with. I'm going to do carrots next and possibly okra. Thanks Mike!
Mike Hultquist says
Glad to be helpful, Doug! Cheers!
Beth Rigsby says
I am confused by the serving size. I have 14 oz ball jars. Is this recipe for one jar? I cannot wait to make these. Mike has never steered me wrong!!!
Mike H. says
Beth, this recipe makes 1 pint jar. Enjoy it! =)
Mary Kay says
I couldn't find pickling cucumbers at farmers market. Will just a regular or long/English style cucumber work?
Mike Hultquist says
That will definitely work, Mary. It really works with any veggies. Enjoy!
Big Dan says
Your recipes are staples in my kitchen. From your salsas to this pickle recipe, everything I've tried has become a fav and go-to every time! Thank you for being a chilihead's friend!!
Mike Hultquist says
Thanks, Big Dan! I'm very glad to be helpful! I appreciate the comments!
Hannah Shaw says
Love this recipe, so easy to make!! I use dried tarragon instead of dill…. Delicious
Mike H. says
Love hearing it, Hannah. Thank you!
Bill in Oregon says
Wow Mike, another hit & my new favorite pickle it seems. I was gifted some beautiful pickling cukes & used your recipe, doubled, to make two full pints. I used one cup of white vinegar & one cup of AC vinegar, both fresh & dried dill, no bay leaves but all else per the recipe. These age well....five days later I cracked into them & the afterglow heat is perfect! My mouth is still tingling from the thinly sliced (I used a mandolin) cukes. GREAT flavor & easy to make....thanks so much, saved for next years cuke harvest!
Mike Hultquist says
Excellent! Glad you're enjoying them, Bill! Win!
Jan M says
what's the difference between pickling salt and sea salt? can I use sea salt?
Mike Hultquist says
Jan, this is listed in the recipe notes: Best Salt for Pickling. Use pickling salt, kosher salt or pure sea salt for pickling. Most salts will work just find, as long as they do not contain any additives, like anti-clumping agents.
Dan Axter says
Yes. This is not a fermented food because of the vinegar, so actually any salt is fine.
Marilyn T says
Finally!! A really good refrigerator pickle! I have tried so many recipes and I am so very happy to have finally found one that is not merely good, but excellent. Thank you so very much.
Mike Hultquist says
Great! Thanks, Marilyn! Glad you like it!
Susan K says
Made these pickles yesterday, they were delicious! Waiting on my hot peppers from my garden to grow so I can make some spicy!
Mike Hultquist says
Excellent! Thanks, Susan!
Sarah G. says
Hi Mike,
These are fantastic pickles! I love them! I personally like them nice and sour so I've used distilled white vinegar (and finally found a farmers market around here with the perfect kind of cucumber).
Also I wanted to say thanks for your website, I look at it everyday to find new and interesting recipes lol. It's wonderful! Your recipes are my absolute favorite! They come out so good every time - oh yeah, I tell everybody I know to check out your site too. I would love a recipe of maybe some pickled greens? 😉
Mike Hultquist says
Thanks so much, Sarah! I sincerely appreciate the comments. Very nice of you! I do not have a recipe for pickled greens, but I may need to do that soon!