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.)
Claudia Haviland says
Very good recipe. Granddaughter and son-in-law approved.
Lisa Huff says
Awww thank you :)
Connor says
I was wondering if the 5k calories is for 12 servings
Lisa Huff says
It is for one serving (1/12 of the recipe). Calculations are just approximate and I would calculate based on specific brands and ingredients you use if you have any concerns.
kylee says
these are so great but i’m wondering how one serving could possibly be 5k calories, am i confusing something here?
Lisa Huff says
The nutritional info is approximate and for 1/12 of the recipe or about 1/4 cup of pickles. Cucumbers are very low in calories and they don’t absorb a whole lot of the liquid. But again, it’s approximate.
Sharon sivori says
I am going to try the spicy pickles today but I really would like to water bath them so they last longer without refrigeration. Will that affect the overnight readiness of the taste. Will I have to wait 2 weeks for full flavor? Appreciate any help?
Lisa Huff says
Sorry, not sure if these are safe for canning. It’s not really my thing so can’t help you with that, sorry.
Sean Spicer says
I’ve been doing fridge pickles for decades now, and have a pretty solid family recipe. Wanted something different, and found your sweet pickle recipe and then saw these.
Seriously, these are champions. I used English cukes for their low seed count and cut them about 3/8″ of an inch thick, and am serving them tonight (Halloween) with a 16lb brisket, sweet rolls, brussels sprouts, and potatoes au gratin.
Thank you so MUCH for accounting for extra brine. Depending on the size and density of the pickle stack in the jar, you can wind up needing more brine to cover them all, and it is always better to have too much than not enough. I’ve adapted my own recipe to account for this, but I always have to watch other recipes to make sure everything gets covered,
Lisa Huff says
Thank you so much Sean! Happy to hear you enjoyed the pickles! That dinner sounds amazing. I’m on my way… :)
Dixie says
I just made these spicy pickles. It says a large jar. What size is a large jar? I only had a quart jar with a lid, so thats what I used. I had a little bit of the brine left. I’m serving them at a pool party tomorrow. Wish me luck!
Lisa Huff says
Yes, a quart jar is perfect! I mentioned a quart-size above but added it to the recipe card just now so hopefully a little more clear. Depending on your cucumbers you may have a little brine leftover and that is totally normal. Hope you like them! Thanks!
Karen says
Made these pickles a couple years ago and I still make them on the regular, have some in my fridge right now. We love these pickles! Thanks for sharing.😊👍
Lisa Huff says
Awww that makes me so happy to hear, thank you!
Mary Ann says
I have a question. I don’t have any fresh dill, could I use dried dill? If so, how much would I use?
These really look good.
thanks
Lisa Huff says
HI, I have only tried this particular recipe with fresh dill so I can’t say how the flavor will compare but if you want to give it a try the general rule of thumb is 1 teaspoon of dried for every 1 Tablespoon of fresh.
Michele says
Can I use dill seeds instead of fresh dill?
Lisa Huff says
Yes, I would think you could BUT I haven’t tried it with this particular recipe so can’t say how the taste compares.
Mellissa says
I tried and LOVED this recipe. New to wanting to can my own stuff. I am wondering if it is safe to use this recipe to can instead of the short lived fridge life. I want to enjoy these year round!
Lisa Huff says
So happy to hear you liked the pickles!! Unfortunately, I’m not really a “canner” (scares the heck out of me…haha!) so I’m afraid I can’t say for sure. BUT they do last a very long time in the fridge.
bilbert says
That’s funny, Lisa – they don’t last long at all in my fridge! ;-)
Lisa Huff says
Same! :)
Annette says
Can u use sugar substitute?
Lisa Huff says
Yes you can use a sugar substitute or can omit completely.
july says
these are the most dilecioooous pickles you will ever taste
Lisa Huff says
Awww thank you! :)
HOLLY ALFORD says
How long will pickles keep in the refrigerator? Thanks
Lisa Huff says
At least a few weeks if not longer.
Alina says
Can you give these a water bath to last longer?
Lisa Huff says
Sorry I’m not an experienced canner so can’t say for sure. They’re meant to be ready the next day and stored in the refrigerator.
Barbara says
Can you make thicker chunky pickles instead of thin slices
Lisa Huff says
Yes! I’ve had good luck with spears so I’m sure other sizes would work BUT I would still recommend the thin smaller cucumbers rather than the larger ones for best results.
Angela W Broyles says
These are so, so good!!
Lisa Huff says
Thanks Angela! Happy to hear you like the pickles! :)