Prep Time: 20 minutes
Cook Time: 10 minutes
Resting Time: 24 hours
Total Time: 24 hours 30 minutes
Servings: 8
Difficulty: Easy
Ingredients
- 2 pounds fresh pickling cucumbers
- 2 cups white vinegar
- 1 cup water
- 1 cup granulated sugar
- 2 tablespoons kosher salt
- 4 cloves garlic, peeled and smashed
- 2 teaspoons mustard seeds
- 1 teaspoon coriander seeds
- 1 teaspoon black peppercorns
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon celery seeds
- ½ teaspoon turmeric
- 4 fresh dill sprigs (optional)
- 1 small jalapeño, sliced (optional for extra heat)
Equipment
- Large saucepan
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Two clean glass jars with lids
- Tongs or spoon
Instructions
Step 1: Prepare the Cucumbers
Wash the cucumbers thoroughly under cold running water. Trim off both ends, then slice them into ¼-inch rounds or cut them into spears according to your preference. Place the cucumber slices into clean glass jars.
Step 2: Add the Seasonings
Divide the garlic cloves, mustard seeds, coriander seeds, celery seeds, peppercorns, crushed red pepper flakes, dill sprigs, and sliced jalapeño evenly between the jars.
Step 3: Make the Brine
In a large saucepan, combine the white vinegar, water, sugar, salt, and turmeric. Stir continuously over medium heat until the sugar and salt dissolve completely. Bring the mixture to a gentle boil, then reduce the heat and simmer for about 5 minutes.
Step 4: Fill the Jars
Carefully pour the hot brine over the cucumbers until they are fully submerged. Leave about ½ inch of space at the top of each jar.
Step 5: Cool
Allow the jars to cool to room temperature before sealing them with their lids.
Step 6: Refrigerate
Place the jars in the refrigerator for at least 24 hours before serving. For the richest flavor, wait 48 to 72 hours before enjoying.
Tips for Success
- Choose firm, fresh pickling cucumbers for maximum crunch.
- Avoid using overripe cucumbers because they soften quickly.
- Adjust the sugar to make the pickles sweeter or less sweet.
- Increase the red pepper flakes or jalapeños for extra spice.
- Always use clean jars to maximize freshness.
- The flavor continues to improve after several days in the refrigerator.
Serving Suggestions
Sweet and Spicy Pickles are delicious with:
- Hamburgers
- Hot dogs
- Pulled pork sandwiches
- Fried chicken
- Cheese boards
- Potato salad
- Tuna salad
- Grilled meats
- Tacos
- Sandwiches and wraps
They also make a flavorful low-calorie snack straight from the jar.
Storage
Store the sealed jars in the refrigerator for up to 4 weeks. Always use a clean fork or tongs when removing pickles to keep the brine clean and extend freshness.
Do not leave the jars at room temperature for extended periods. For long-term pantry storage, follow approved pressure or water-bath canning procedures.
Recipe Variations
Try customizing this recipe by adding different herbs and spices:
- Fresh dill for a classic pickle flavor.
- Onion slices for added sweetness.
- Fresh ginger for a subtle kick.
- Whole cloves for warm spice.
- Cinnamon sticks for a sweet holiday-inspired version.
- Honey instead of part of the sugar for a richer flavor.
Why You’ll Love This Recipe
- Easy to make
- Beginner-friendly
- Crisp and crunchy texture
- Perfect balance of sweet and spicy
- Great for meal prep
- Better than store-bought pickles
- Uses simple pantry ingredients
- Ready in just one day
- Naturally gluten-free
- Perfect for summer preserving
Frequently Asked Questions
Can I use regular cucumbers?
Yes. English or garden cucumbers work well, although pickling cucumbers stay crisp longer.
How spicy are these pickles?
They have a mild kick. Add more crushed red pepper flakes or extra jalapeños if you prefer a hotter pickle.
Can I reduce the sugar?
Absolutely. Reducing the sugar creates a more tangy pickle while maintaining excellent flavor.
How long do they last?
Refrigerator pickles remain fresh for up to 4 weeks when stored properly in sealed jars.
Nutrition Information (Per Serving)
- Calories: 85
- Carbohydrates: 21g
- Protein: 1g
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 470mg
- Potassium: 140mg
- Fiber: 1g
- Sugar: 19g
- Vitamin C: 6% Daily Value
- Calcium: 2% Daily Value
- Iron: 2% Daily Value