Spicy Pickle recipe, an easy recipe for spicy overnight pickles with not that many ingredients! Find out how to make homemade overnight refrigerated dill pickles that are ready the next day with very little effort. These simple pickles can easily be made more or less spicy depending on your personal taste.
Spicy Pickle Recipe for you today! Ever wonder how to make homemade pickles without canning or without waiting a long time for the cucumbers to turn to pickles? What if I told you that you could have tasty spicy dill pickles in less than 24 hours? You’re going to love these simple dill pickles!
I’m not much of a “canner”. I wish I was. No one in family really canned food and now that I’m older I’ve kind of scared myself out of it. The idea of not canning “correctly” and killing everyone has me a bit scared. haha!
So when I first tried overnight pickles I knew they were for me. Check out my Overnight Homemade Pickles Recipe from a few years ago along with a video that shows how easy they are to make.
How to make Spicy Pickles?
To get started on these overnight homemade pickles, pick out some small pickling cucumbers. Personally, I prefer really small skinny cucumbers that don’t have a lot of seeds. The cucumbers should also be firm.
In a large mason jar (such as quart mason jars), add the dill, garlic, red pepper flake, and chopped onion into the bottom of the jar.
Fill the jar to almost the top with sliced cucumbers. Don’t over pack them, but fit as many as you can in your jar.
In a small pan bring the water, vinegar, sugar, salt, and pepper to a boil. Turn off the heat, then carefully pour the hot liquid into the jar over the cucumbers. Be sure the liquid fully submerges the cucumbers and everything.
Let it cool for awhile, then place the top on the jar and refrigerate overnight for about 12-24 hours.
I used granulated sugar, but you could also use honey. You could experiment with other sweeteners as well but I can’t guarantee how they will turn out.
For a more sweet and spicy pickle, you could add more sugar or sweetener. Just make sure it all dissolves in the water and vinegar.
As far as spiciness, these spicy pickles got “hotter” the longer they were in the refrigerator. I didn’t think they were REALLY hot, but they’re definitely spicy.
If you’re a little unsure about how spicy you want the pickles, I’d suggest starting with about 1/2 to 1 teaspoon of red pepper flakes for a more mild spicy pickle.
If you like VERY spicy food, you may want more than 1 tablespoon of red pepper flakes. However, I’d suggest for the first time starting on the lower side and work your way up.
If sweet is more your thing, try these Homemade Refrigerator Sweet Pickles.
These pickles need at least 12 hours in the fridge, but 24 hours would be better. Like I said, they do get a little spicier the longer they are in the jar.
You don’t need to drain the liquid or anything. I just leave the pickles in the jar with everything else and use a slotted spoon to get the pickles out.
How Long Do Pickles Last?
These homemade overnight spicy pickles could probably last a few months in the refrigerator. However, after awhile they may get soggy and not taste great. Personally, I’m not sure I’d keep them more than a few weeks.
Be sure to keep them covered in the fridge. Since these are not “canned” they need to remain in the refrigerator.
You could easily change up these pickles by adding your favorite herbs and spices. I’d suggest trying them as-is first, then the next time add your favorite spices. Or make little jars of different varieties to test a lot of flavors at once.
Check out this quick video to see how quick these refrigerator pickles come together…
Spicy Pickle Recipe
- Place dill, garlic, red pepper flakes, and onion in a large mason jar. Fill jar to top with cucumbers.
- Meanwhile, place the water, vinegar, sugar, salt, and pepper in small saucepan over high heat. Whisk until the mixture comes to a boil. Pour hot liquid over cucumbers. Cool slightly, then place top on jar and refrigerate overnight.
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)