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…
Hope you enjoy this Spicy Pickle recipe! You might also like my Ranch Refrigerator Pickles with ranch seasoning!
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 black 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.)
About Lisa Huff
Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites.
These are so good! I used honey instead of sugar and omitted the onion because I didn’t have one. We used our chamber vacuum sealer to pickle the cucumbers and ate them over the next few days. So good, and the perfect amount of heat.
Thank you! :)
Can you use diced garlic from a jar and is the dill weed necessary?
You can use diced garlic from a jar. You don’t HAVE to use dill but it will change the taste quite a bit.
10 out of 10 delish!! Can you water bath can these to be shelf stable?
Thanks Amanda!! The recipe isn’t meant to be canned but I’m not a canning expert so can’t say for sure.
Yummy and Easy!
Thank you!
I am going to make tomorrow.My grandson has been asking for spicy cucumber pickle.Thanks,
Hope he likes the pickles!!
This has been my go to recipe for a couple of years now. I do add a little extra white vinegar (just my personal preference) but it didn’t really need it. I use this recipe for dilly beans and asparagus too! Thank you!
Thank you Danielle!
Shocked that they were so good. My family loves hot pickles and these were perfect!
Thank you! Happy to hear you all enjoyed the pickles! :)
absolutely outstanding and beyond simple. hats off and thank you ever so much!!!!!
Thank you Jamie! :)
I will never buy pickles from the store again. I split this into two half quart jars to make one spicy and the other not. I also leave out the sugar as I don’t like sweetness at all on my pickles. Delicious!
Thank you Kevin :)
If I don’t have any fresh dill can I use dill seed and how much? These look yummy. Can’t wait to try them.
I would strongly recommend fresh but if you want to give dry a try, I’d start with 1 teaspoon of dry for 1 tablespoon of fresh.
I made a jar of chips last night. After 15 hrs, I had to try. Awesome. Exceeded my expectations. I’ll never buy store pickles again.
I have extra cucumbers and dill. I just might ma is e another batch. I bought pickling spices by accident. Wonder if I can use these.
I also want to experiment with horseradish pickles.
Thank you Jeff! It’s a great recipe to experiment with. I think horseradish would be amazing! And try different types of peppers.
How long will these stay good for in the fridge? I never tried making pickles but I’m excited to try your recipe!
At least a few weeks if not longer.
Big hit with my husband and dad!
Thank you Jessica! :)
I am going to make today but I was wondering, once pickles are eaten, can you just keep the rest of the ingredients in the jar and add fresh cucumbers for another batch?
Yes!! Although it may take a little longer for them to pickle since liquid will be cold.
I do it all the time, i just cut up more cukes, onions and carrot sticks my grand daughter loves them, I sent home 3 quarts and the recipe about adding more but of course not her , will wait for gram! They are delicious, and when our cukes quit i bought the small cukes in a package and used those.
Thanks Joan!
I tried