Spicy Refrigerator Dill Pickles Recipe

Introduction

These Spicy Refrigerator Dill Pickles are a quick and flavorful way to enjoy homemade pickles without the wait of traditional canning. Crisp cucumber spears soak up a zesty brine infused with fresh dill, garlic, and your choice of spicy heat for a delicious tangy snack.

Ingredients

• 3 pickling cucumbers, 4–4 1/2″ long
• 1/4 oz fresh dill, a few sprigs per jar
• 1/2 cup white vinegar
• 1/2 cup water
• 2 cloves garlic, crushed with the side of a knife
• 1 1/2 tsp kosher salt
• 1/4 tsp sugar
• 1/2 tsp whole mustard seeds
• 1/2 tsp whole black peppercorns
• 1/4 tsp whole coriander seeds
• For spice (choose one):
  • 1.5 serrano peppers, sliced in half lengthwise
  • or 1/2 tsp red pepper flakes

Instructions

1. Step 1: Wash cucumbers and cut into spears or slices. Pack them into a wide-mouth pint-sized jar or any clean glass jar. Tuck several sprigs of fresh dill between the cucumbers. If using fresh serrano peppers, distribute them evenly among the cucumber pieces in the jar.
2. Step 2: In a non-reactive saucepan, combine the white vinegar, water, crushed garlic, kosher salt, sugar, mustard seeds, black peppercorns, and coriander seeds. Bring the mixture to a boil, stirring until the salt and sugar dissolve. Remove from heat and let the brine cool to room temperature.
3. Step 3: Pour the cooled brine over the cucumbers in the jar, making sure to include all garlic and seeds. If using red pepper flakes instead of fresh peppers, add 1/2 teaspoon to the jar now. If the liquid does not fully cover the cucumbers, top off the jar with water.
4. Step 4: Seal the jar tightly and refrigerate for at least 48 hours before enjoying your pickles.

Tips & Variations

• Use pickling cucumbers for the best crunch and size suited for jars. Persian cucumbers also work well.
• Adjust the heat by substituting jalapeños for serrano peppers or using more or less red pepper flakes.
• For a milder pickle, remove the seeds from the peppers before adding.
• If you prefer whole garlic cloves, feel free to leave them uncrushed for a subtler garlic flavor.

Storage

Store pickles in the refrigerator in a sealed jar for up to 2 weeks. Refrigeration keeps them crisp and fresh. For best flavor, wait at least 48 hours after preparation before eating. Simply remove pickles with a clean utensil when serving and keep the jar tightly closed between uses.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of pickling cucumbers?

Regular cucumbers have higher water content and thinner skins, so they may become soggy faster. Pickling cucumbers are recommended for crunchier, more resilient pickles.

Do these pickles need to be canned to be safe?

No, these are refrigerator pickles meant to be stored in the fridge and consumed within a couple of weeks. They are not shelf-stable like canned pickles, so refrigeration is essential.

Spicy Refrigerator Dill Pickles Recipe

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★★★★★

4.9 from 90 reviews

This Spicy Refrigerator Dill Pickles recipe offers a crisp, tangy, and spicy twist on classic pickles. Made with fresh pickling cucumbers, fragrant dill, and a perfectly balanced brine featuring garlic, mustard seeds, and a choice of serrano peppers or red pepper flakes for heat, these pickles are quick to prepare and require no canning process. Ideal for a quick pickled side or snack, they are refrigerated to develop flavor and provide a delightful crunch in just 48 hours.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 2 days 25 minutes
• Yield: 1 pint jar 1x
• Category: Pickles
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Pickles

• 3 pickling cucumbers, 4-4 1/2 inches long
• 1/4 oz fresh dill (a few sprigs per jar)

Brine

• 1/2 cup white vinegar
• 1/2 cup water
• 2 cloves garlic, crushed with the side of a knife
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon sugar
• 1/2 teaspoon whole mustard seeds
• 1/2 teaspoon whole black peppercorns
• 1/4 teaspoon whole coriander seeds

For Spice (choose one)

• 1.5 serrano peppers, sliced in half lengthwise
• 1/2 teaspoon red pepper flakes

Instructions

1. Prepare Cucumbers: Wash the pickling cucumbers thoroughly and cut them into spears or slices according to your preference. Pack the cucumber pieces tightly into a wide-mouth pint-sized jar or any clean glass jar suitable for refrigeration. Place several sprigs of fresh dill evenly among the cucumbers. If using fresh serrano peppers, distribute the sliced peppers evenly throughout the jar, placing halves on each side and one in the middle.
2. Make the Brine: In a non-reactive saucepan, combine white vinegar, water, crushed garlic cloves, kosher salt, sugar, whole mustard seeds, whole black peppercorns, and whole coriander seeds. Bring the mixture to a boil over medium heat, stirring occasionally until the salt and sugar dissolve completely. Remove the brine from heat and allow it to cool to room temperature.
3. Assemble the Pickles: Pour the cooled brine carefully over the cucumbers and dill in the jar, ensuring all spices and garlic are included. When making multiple jars, allocate two cloves of garlic and divide the seeds and peppercorns evenly among them. If using red pepper flakes for spiciness instead of fresh peppers, add 1/2 teaspoon per jar now. If the brine does not fully cover the cucumbers due to jar size, top off with additional water to submerge the cucumbers.
4. Refrigerate: Seal the jar tightly with a lid and refrigerate the pickles for a minimum of 48 hours to allow the flavors to infuse. The pickles are best enjoyed fresh within 2 weeks.

Notes

• Use pickling cucumbers that are 4 to 4 1/2 inches long for the best crunch and fit in jars.
• Pickles can be sliced into spears or coins depending on preference and intended use.
• For a spicier pickle, use serrano peppers; for a milder but still spicy flavor, use red pepper flakes.
• A non-reactive saucepan (such as stainless steel) is essential to avoid metallic taste in the brine.
• These are refrigerator pickles and do not require canning; keep them refrigerated and consume within two weeks.

Keywords: pickles, refrigerator pickles, dill pickles, spicy pickles, quick pickles, homemade pickles, garlic pickles, serrano pepper pickles