Easy Refrigerator Sweet and Spicy Pickles Recipe

Sweet and spicy refrigerator pickles are the best pickles ever! They are crispy, tangy, and the perfect way to spice up your next burger or sandwich. There is no cooking of the brine mixture necessary to make this easy recipe.

two jars of sweet and spicy pickles in two jars

Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

Save the Recipe

By submitting this form, you consent to receive emails from Simple and Savory

Once I started pickling cucumbers at home, I stopped buying premade pickles; these sweet and spicy refrigerator pickles have replaced them. They are so good! They are the perfect balance of sweetness and fiery heat which you can adjust, and they are so easy to make at home, with no long process of canning required. It takes minutes to make these; all you need to do is toss sliced cucumbers in a vinegar brine with sugar, spices, and jalapeno peppers.

Plus, when you make your own pickles, they are much healthier. You get to control the ingredients, avoiding preservatives and food dye that is usually found in store-bought varieties. Trust me, once you make these pickles, you’ll be adding them to your burgers and sandwiches for a little zing!

Why you will love this recipe

  • Convenience! This is a great recipe that’s easy to make; no cooking or hot water bath is required.
  • Texture! Since there is no heating process which can make the pickles soggy, these pickles stay nice and crisp.
  • Fresh and Delicious! These pickles are made in a small batch with fresh ingredients, you might eat the jar in one sitting.
an overhead view of the ingredients for sweet and spicy pickles: pickling spice, apple cider vinegar, salt, honey, jalapeno peppers, cucumbers and cinnamon stick

Here is what you will need

This is a brief summary of the ingredients needed to make this pickle recipe and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.

As an Amazon Associate, I earn from qualifying purchases.


How to make sweet and spicy pickles with jalapenos

Prepare the ingredients: Rinse the cucumbers and jalapeno peppers; measure the seasoning blend and the vinegar. Grab a cleaned and sanitized pickling jar or two, depending on how many jars you plan to make. Each pint jar will take one to two cucumbers.

an overhead view of sliced cucumbers and jalapeno peppers on a cutting board

STEP 1: Cut the cucumbers into slices about 1/2 to 3/4 inch thick, and slice the jalapenos into rings.

cucumbers and jalapeno pepper slices in a jar

STEP 2: Stuff the cucumber slices and peppers in alternating layers into a one-pint jar.

An overhead picture of a jar filled with cucumber and jalapeno slices with pickle spice on it

STEP 3: Top the cucumber and pepper combination with pickling spice.

overhead view of sliced cucumers and pickles in a jar with the brine

STEP 4: Add the salt, vinegar, honey, and water. Cover the jar and lightly shake it up.

Note: This is a small batch recipe and will make a one-pint mason jar of pickles. For multiple jars of pickles, double or triple the ingredients using the recipe scale button in the recipe card.

Any type of cucumber can be used to make spicy pickles. However, for crispy refrigerator pickles, Kirby cucumbers are the best choice. They’re smaller and have thinner skin. If Kirby or garden-fresh cucumbers aren’t available, small Persian or English cucumbers work well too. Try to avoid large or more mature cucumbers, as they tend to have large seeds and their skins can taste bitter.

Refrigerator pickles are quick pickles that don’t go through a canning process. They are usually made in small batches and can be made in under an hour. The ingredients are combined in a jar and stored in the refrigerator for a month or two.
The canning process is more time-consuming and is usually made in larger batches. The benefit of canning pickles is that canned pickles have a longer shelf life and don’t need to be refrigerated until they have been opened.

Change up the Vinegar – Try using different types of vinegar for different flavor, such as an equal amount of white balsamic, or regular balsamic vinegar.

Peppers – Use a different type of hot pepper such as habanero, cherry peppers, or slices of poblano peppers. You can make a mild version with mild green or red bell peppers.

Zucchini – Swap out the cucumbers with slices of zucchini.

Change up the Vegetables – Instead of cucumbers, try steaming or blanching green beans, cauliflower, carrots or asparagus. Rinse them off with cold water add them to a jar and cover with brine and seasonings.

Garlic and Onions – Add a few garlic cloves of smashed garlic or a handful of sliced sweet or red onion for a little extra flavor.

Pickling spice – If you don’t have pickling spice, add a teaspoon of celery seed or mustard seed and black peppercorns with a sprig of fresh dill.

Cinnamon Stick -Try adding a cinnamon stick for a nice warm flavor to the pickle chips.

Overhead view of 2 mason jars filled with pickles and brine

What to serve with refrigerator pickles

Serve these easy refrigerator pickles with a hot dog, or favorite burger like this grilled caramelized onion burger, a turkey Reuben burger, veggie sandwich or a grilled cheese sandwich or on your favorite charcuterie board.

You can also replace dill pickles in my dill pickle hummus recipe with sweet and spicy pickles.

Refrigerator pickles are good for 4 to 6 weeks when stored properly. Make sure to keep them cold and use a clean utensil each time you grab some. Enjoy those crisp, tangy pickles whenever you want a flavorful snack!

five cucumber pickle slices on a white plate


  • Thick sliced cucumbers will stay crisp longer; slice the cucumbers about 3/4 to 1 inch thick for best results.
  • Add a grape leaf or black tea leaf to the top of the jar. The leaves contain natural tannins in them, which helps to keep the pickles crispy.
  • Trim the ends off of the cucumbers before placing them in the jar. The blossom that can be at the end of the cucumber contains an enzyme that can soften the cucumbers in the brine.
  • If you prefer less heat in your refrigerator pickles, add a few slices of the jalapeno pepper to the pickle jar instead of the entire pepper or sprinkle in a little bit of red pepper flakes.
  • For pickle chips with ripples, use a wavy crinkle cutting tool.
Are homemade pickles healthy?

These homemade pickles are made with cucumbers, which have numerous health benefits. In addition, there are no added food dyes or preservatives, and you can control the amount of added salt and sugar when you make them yourself. So, yes homemade pickles are healthy

Can you re-use the pickle brine once the pickles are gone?

Yes, you can re-use the pickle brine for a second batch of refrigerator pickles as long as they haven’t been in the refrigerator for longer than 2 weeks. Once the cucumber slices are gone, add more fresh cucumber slices and adjust the flavors. Store them in the refrigerator for one to two weeks. Leftover brine also tastes great added to burgers, or as a meat marinade when mixed with a little bit of olive oil and garlic.

Grab your Free copy !

Simple Dinner Solutions!

Get dinner on the table fast! Use this guide to help you whip up a tasty dinner with food you already have in your kitchen!

You might like these cucumber recipes

Do you like this recipe or have a question?

Please leave a comment or question and a 🌟🌟🌟🌟🌟 rating below. I answer all questions!

two jars of sweet and spicy pickles in two jars

Sweet and Spicy Pickles

Sweet and spicy pickles are crispy, tangy, and the perfect way to spice up your next burger or sandwich!
Prep Time: 15 minutes
Additional Time: 4 minutes
Total Time: 19 minutes

Click on serving size to scale this recipe

Course: Appetizers & Snacks
Cuisine: American
Keyword: sweet and spicy refrigerator pickles
Servings: 13
Calories: 15kcal
Author: Anne
Scale this Recipe 13



  • Slice the 2 cucumbers into 1/2 to 3/4 inch thick slices and slice 1 jalapeno pepper into rings
  • Layer the slices of cucumbers and the jalapeno slices into a one-pint mason jar.
  • Add the 1 tablespoon pickling spice.
  • Next, add the 3 tablespoons apple cider vinegar, 1 1/2 tablespoons honey and 1 tablespoon sea salt fill the jar with water.
  • Gently shake the jar to mix everything together.
  • Store the pickles in the refrigerator for at LEAST 4 hours, and 24 is best.



NOTE: This recipe is a small batch recipe, and will make a one-pint mason jar of pickles. For multiple jars of pickles, double or triple the ingredients.
  • For crisp pickles, add a grape leaf to the top of the jar.
  • Substitute jalapeno peppers with 1/2 to 1 teaspoon red chili flakes.
  • For less heat, use 1/2 a jalapeno or leave it out.
  • Substitute the honey with an equal amount of any liquid sweetener such as maple syrup, brown rice syrup or agave nectar.
  • Apple cider with an equal amount of white vinegar.
  • Honey with an equal amount of maple syrup, brown rice syrup or agave nectar.
  • Cinnamon stick with a pinch of cinnamon chunks.
  • Sea salt with pickling salt or kosher salt.
  • Try balsamic vinegar for an even sweeter flavor.
  • Swap out the cucumbers for zucchini.
  • Change up the peppers, use habanero, cherry or poblano peppers.
  • Add a few cloves of garlic and 1/4 cup sliced onions.
  • Leave out the pickling spice and use a teaspoon of celery or mustard seed and black peppercorns with a sprig of fresh dill.
  • Change up the vegetables and use steamed or blanched green beans, carrots, cauliflower or asparagus


Serving: 2pickle chunks | Calories: 15kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.004g | Sodium: 538mg | Potassium: 74mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 47IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 0.2mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

Tried this recipe?Let us know how it was!

Sign Up for Easy Recipes Straight in Your In-Box!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


    1. Hi Katie, Thanks for your comment, I just updated the recipe. You will need 1 1/2 tablespoons of honey in this recipe. If you like a sweeter taste, add 2 tablespoons.