spicy pickles

Crisp and tangy, quick pickled vegetables are so easy to make. Enjoy them as an irresistible (but healthy!) snack, side, or relish.

Pickled Vegetables - spicy or not!

carrots

cauliflower,

radishes, thinly sliced

jalapeños,

½ white onion,

garlic cloves, halved

white vinegar

sea salt

sugar

peppercorns

water

Divide the vegetables, spices, and vinegar (3/4 cup...

Divide the vegetables, spices, and vinegar (3/4 cup in each jar) evenly between 2 one quart jars. Fill with boiling water. Place the lids on the jars and give a little shake. 

Let cool at room temperature for one hour;...

Let cool at room temperature for one hour; then refrigerate up to one month. Pickles are ready to consume after about 6 hours but are best after a day or two. 

Super fast and easy refrigerator pickles! Sweet, spicy, and crunchy!

Sweet and Spicy Refrigerator Pickles

cucumbers (thinly sliced (about 6 cups when sliced))

red onion (thinly sliced)

salt

apple cider vinegar (see notes)

honey (see notes)

garlic

red pepper

Sprinkle 3 teaspoons of salt over your thinly sliced cucumbers and red onion. Place cucumbers and onions in a colander and let sit for 1 hour—this helps remove the extra moisture from the vegetables. Set aside and start on your pickling mixture.

In a small saucepan over low heat, add your vinegar, water, honey, minced garlic, and crushed red pepper. Bring mixture to a boil and let boil for 1 minute. Remove from heat and let cool to room temperature.

After your cucumbers and onions have sat for 1 hour, rinse salt and pat dry. Add your cucumbers and onions to 1 large jar or divide between 2 medium size jars (see notes). It’s okay to really squish the cucumbers and onions in there. Pour the pickling liquid into the jar(s) covering the cucumbers and onions. Place lid on tightly and refrigerate for at least 3 hours before eating.

Spicy Beer Pickles

½ cups session IPA

apple cider vinegar

white sugar

black peppercorns

red pepper flakes

Kirby

dill

In a small saucepan, combine the beer, vinegar, sugar, salt, peppercorns and red pepper flakes. While stirring, bring to a simmer over medium-high heat and cook just until the sugar and salt dissolve, about 3 minutes. Remove the brine from the heat and let it cool to room temperature.

Pack the cucumbers into an airtight container. Add the dill. Pour the cooled brine over the cucumbers, making sure everything is submerged.

Cover and refrigerate for at least 24 hours before serving. Store in the refrigerator as is for up to 1 week, or use proper canning techniques for shelf storage.

These spicy Korean pickles are crisp and delicious! Great for topping sloppy Joes and hamburgers, or as a zesty snack.

Easy Korean Pickles Recipe

English cucumber (about 1 lb.), thinly sliced ((⅛ inch thick))

garlic (1 large clove), optional

gochugaru, or

rice wine vinegar

sesame oil

sesame seeds, optional

Add cucumber

Combine

In a small bowl, combine the remaining ingredients and stir until sugar and salt have dissolved.

Pour

Pour over the cucumbers and toss to coat.

Let Stand

Let stand 10 minutes before serving.  Refrigerate until ready to serve.

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Top Tags

Pickled Vegetables - spicy or not!

Sweet and Spicy Refrigerator Pickle...

Spicy Beer Pickles

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Top 4 spicy pickles recipes from across the web

The most viewed spicy pickles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pickled Vegetables - spicy or not!

Sweet and Spicy Refrigerator Pickle...

Spicy Beer Pickles

Easy Korean Pickles Recipe

The most viewed spicy pickles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine