Easy Refrigerator Spicy Pickles was a fun experiment recipe I tried for my husband. If you want to try your hand at making pickles with a little spicy kick, I’ve got the recipe for you. This recipe is super easy, no boiling water, no sealing the lids. These pickles would be a great side to my Crockpot BBQ Beef and Sweet Onions.
Easy Refrigerator Spicy Pickles
Easy Refrigerator Spicy Pickles started when my husband mentioned how hard it was to find jarred pickles in the grocery store that didn’t have a lot of “extras” in it. He eats “clean” and tries to avoid the chemicals and preservatives. So I thought I’d try my hand at making homemade pickles. I’m not a pickle person at all… I can’t even stand the smell, so this took some tweaking to get the flavor he wanted.
Here’s what you need to make these Refrigerator Spicy Pickles: (affiliated links provided for your convenience)
- cucumbers (you get about 1 1/2 pickles per jar)
- pint size mason jars (I have these)
- dill seeds
- red pepper flakes
- mustard seed
I started by cutting the ends off my cucumbers. Then I cut the cucumber in half. Then I cut each half into 4 wedges.
Then I placed all the ingredients (besides the water and vinegar) into the base of the mason jar (all the recipe details are below).
Add the cucumber wedges on top of the garlic, seeds, red pepper flakes and jalapenos. Then fill the jar to 1/3 to 1/2 full of vinegar. If you like the tang of vinegar go with 1/2, not so much then go with 1/3 full of vinegar. Fill the rest of the jar with water. Screw on the lid and place it in the refrigerator for at least a few days.
Here’s the full Spicy Pickles Recipe…
Easy to make refrigerator pickles that require no brining. They have a great spicy kick!
- These ingredients are for 1 pint size mason jar.
- 1-2 cucumber s
- 1-2 slices jalapenos
- 1/4 teaspoon minced garlic
- 3/4 teaspoon dill seeds
- 1 teaspoon red pepper flakes
- 1/8 teaspoon mustard seeds
- 1/2 teaspoon salt
- white vinegar
- I started by cutting the ends off my cucumbers. Then I cut the cucumber in half. Then I cut each half into 4 wedges.
- Then I placed all the ingredients (besides the water and vinegar) into the base of the mason jar.
- Add the cucumber wedges to the jar.
- Add vinegar to 1/3 to 1/2 up the mason jar (depending on how vinegary you like your pickles)
- Fill the remainder of the jar with water.
- Add the lid and place in the refrigerator for at least 4-5 days.