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!
Other vegetables you could be pickling:
- Cherry tomatoes
- Green Beans or yellow beans
- Giardiniera (a mix of carrots, cauliflower, celery, olives)
- Pearl onions
Other pickling spice add-ins:
- Star anise
- Whole Cloves
- Fennel seeds
- Juniper berries
Refrigerator pickles last about one month. Just make sure to date the jar to eliminate any guess work!
Spicy Refrigerator Pickles
- 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
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.