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
Ingredients
- 1 cup (or handful) of fresh dill sprigs
- 2 cloves garlic chopped
- 1 tablespoon crushed red pepper flakes
- 1/4 cup chopped onion
- 3 cups thinly sliced small cucumbers
- 1 1/2 cups water
- 3/4 cup white vinegar
- 1 tablespoon granulated sugar (or honey)
- 1 tablespoon kosher salt
- 1/8 teaspoon black pepper
Instructions
- Place dill, garlic, red pepper flakes, and onion in a large mason jar (such as a quart jar or use several smaller jars). 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.
Notes
Nutrition:
(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.)
Michele says
So good and super easy!
Lisa Huff says
Thank you! :)
Joy says
Have you ever tried adding habanero peppers to the jar?
Lisa Huff says
I have not, but bet it would be great!
Byron says
Seriously you don’t need sugar with a Dill pickle recipe.
I have never used sugar. It takes away the true dill pickle taste. No disrespect intended.0
Leora says
Sorry if this is a silly question but do these keep getting spicier after opening them for the first time? Or do they need to be kept sealed after closing for the first time to gain flavor?
They turned out OK after about 18 hours, but I was hoping they’d be spicier.
Lisa Huff says
Not a silly question. They do get a little spicier the longer they sit in the liquid. I wouldn’t say a HUGE difference, but definitely do get a little spicier. You could add more red pepper flakes if you want them even spicier (or cayenne or other peppers).
Wendy says
Does anyone know if this recipe is close to the pickles Applebee’s used to serve? My husband loved them and they seem pretty close. He says they didn’t have the skin on them. Gonna make them regardless! They sound amazing!
Lisa Huff says
Hmmm not sure what Applebee’s served. You can definitely peel the cucumbers if you’d prefer though.
Betty Marvin says
Used this recipe this year and we loved the pickles. However, I’d definitely let them sit at least a week before eating. SO much more flavorful!
Mary says
Has anyone tried hot water bath canning these once in the jar? I’m guessing it would work because you are covering with a boiling-hot brine… Thanks!
Lisa Huff says
Sorry, not sure if these are safe for canning. They do last a long time in the fridge however.
Sheila says
If covering with hot brine, why wouldn’t they work for canning?
Lisa Huff says
It might, I don’t know. They can last a long time in the fridge though.
Cindy jenkins says
I wonder about canning these!
Susan says
I love spicy dill pickles. I noticed your recipe has sugar. Do you taste the sweetness from the sugar? If so, I wonder how they would turn out with reducing the amount of sugar?
Lisa Huff says
They’ll turn out, BUT personal preference if you’ll like them or not. :) It’s just a little sugar and helps cut down the bitterness of the vinegar, but again just personal preference. These are not sweet pickles.
Juanita says
Quesiton, can you reuse the liquid? Once all the cucumbers have been eaten, reboil the liquid?
Lisa Huff says
I haven’t tried it, but I don’t see why not. Might not be quite as strong the 2nd time but should still be ok I would think.
Nick says
I wanted to see if you’ve made this using English cucumbers.
Thanks
Lisa Huff says
I have. It’s ok. I prefer the small skinny cucumbers but it’s personal preference. If you’re unsure, I’d suggest just reducing down the recipe and try a little at first to see if you like it.
Nick says
I made them with the smaller cucumbers. I was extremely disappointed. I couldn’t stop myself from eating half the jar and it’s all your fault. Had to save the other half for tomorrow morning.
Lisa Huff says
Ha! Glad it worked out.
Nick says
I used your recipe but used cauliflower instead of cucumbers . I parboiled the cauliflower for 3 minutes (should have done 2 minutes) and put in cold water to stop cooking.
Other than that, eliminated the dill and used cauliflower rather that cucumbers, and made it per your instructions. Unreal.
I have several pins I make as is and then use for my base recipes and this is now one of them.
Meg says
Do I have to slice the pickles for they to get saturated? My kids like them quartered – would that work as well?
Lisa Huff says
Hmmm good question! I haven’t tried it so I can’t say for sure, BUT if you’re using small firm think cucumbers I would think the quarters would be rather thin and would probably be ok. Might be a little more time than overnight but I’m sure they’d still be delish!
Dawn Lutz says
I quartered the cucumbers and left them in the fridge for two days before eating and they were perfect! I also used 2 sliced jalapenos instead of the crushed red pepper and spice was great (both the pickles and peppers were good! Thanks.
Lisa Huff says
Love the idea of using jalapenos! Sounds delicious!
Linda K says
Can these be frozen? Can I substitute dill weed or dill – seed fresh is not in season now.
Lisa Huff says
I would not suggest freezing these. In a pinch you could try dried dill but I have only used fresh dill so can’t say for sure how much you would need or how it will turn out. I generally make these in the summer when dill and cucumbers are in season.
Blueeyesnorth says
Everyone loved the pickles. I did one Tablespoon red peppers per quart. To hot for me but I’m a wimp! Others said just right. (Good beer drinking pickles) is what I heard. Everyone wanted the recipe. Will definitely make again.
Lisa Huff says
Happy to hear everyone loved the pickles! They are good beer drinking pickles now that you mention it!!
Scott j Hurst says
These are a great little condiment and gem for a get together! I made these and everyone loved them. I did add a sliced matured . Love the kick!.