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.
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Why you need to make these sweet and spicy pickles
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.
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.
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Ingredients
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.
STEP 1: Cut the cucumbers into slices about 1/2 to 3/4 inch thick, and slice the jalapenos into rings.
STEP 2: Stuff the cucumber slices and peppers in alternating layers into a one-pint jar.
STEP 3: Top the cucumber and pepper combination with pickling spice.
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.
What are the best cucumbers to use for making pickles?
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.
Canning vs. refrigerator pickles
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.
Recipe variations and substitutions
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.
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.
How to store homemade 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!
Tips
- 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.
Recipe FAQs
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
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.
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Click on serving size to scale this recipe
Sweet and Spicy Pickles
Ingredients
- 2 cucumbers
- 1 jalapeno pepper
- 3 tablespoons apple cider vinegar
- 1 tablespoon sea salt
- 1 tablespoon pickling spice
- Enough water to fill up the jar
- 1 1/2 tablespoons honey
Instructions
- 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.
Video
Notes
- 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
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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Hi! I couldn’t find the amount of honey listed anywhere. It’s not written in the ingredients. Thanks!
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.
When do I add the honey? It’s not listed in the instructions.
Hi Sonya! The honey is added when the vinegar is added, I just updated the recipe card. Thanks for letting me know!
These are great! I love that I can make one jar at a time.