Crunchy, garlicky refrigerator pickles with a kick from red pepper flakes. Slice the cucumbers, pack them in jars with garlic, onion and dill, pour over a hot vinegar brine and let them sit overnight. No canning equipment, no preservatives.
Jump to RecipeWhy this works
- A hot brine poured over raw cucumbers keeps them crisp while the flavor soaks in.
- Garlic, dill and red pepper flakes are the classic spicy dill combination.
- The refrigerator method means no water bath and no special equipment.
My tips
- Use small, firm cucumbers (Kirby or Persian) for the crunchiest pickles.
- A mandoline gives you even slices that pickle at the same rate.
- Crush the garlic so it releases more flavor into the brine.
- Want more heat? Add a sliced jalapeño or a dried chili to each jar.
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The story behind it
Making your own pickles is so easy. And you can add whatever flavors you like.
What I think I find most interesting about this food journey is how easy it is to make so many things we buy in the grocery store. The more familiar I get with ingredients, the more comfortable I am at trying to make things myself. I also get a good sense of the flavor I will end up with after mixing the ingredients. The dill, garlic and red pepper flakes go together so well.
The preparation comes together so quickly. The water and vinegar is mixed and brought to a boil. The pickles are sliced using a mandolin and added to a mason jar. The spices and crushed garlic are added, next, to the mason jar. The final step is adding the vinegar mixture, securing the top and letting the vinegar do its thing.
The cast of characters.
The Pickling process.
The Spicy Garlic Pickles.
Make ahead & storage
- Ready after one night in the fridge.
- Keep them refrigerated and eat within about 2 weeks for the best crunch.
- These are not shelf-stable; always store them in the fridge.
Variations
- Swap the white wine vinegar for apple cider vinegar.
- Add mustard seed or coriander seed to the jars.
- Use the same brine for carrots, green beans or banana peppers.
Questions people ask
Do I need to sterilize the jars?
For refrigerator pickles, clean jars washed in hot soapy water are fine.
How long do refrigerator pickles last?
About 2 weeks in the fridge for the best texture.
Why are my pickles soft?
Usually large, seedy cucumbers or slices that are too thin. Small pickling cucumbers stay crunchiest.
You might also like: Bread & Butter Pickles · DIY Spicy Banana Peppers · Best Dill Pickle Dip
Made this? Leave a star rating in the recipe card below and tell me how it turned out in the comments. I read every one.
The Recipe
Spicy Garlic Pickles
Ingredients
- 3 Whole Cucumbers, sliced thinly
- 4 Whole Garlic cloves, crushed
- 1 Whole Medium Yellow Onion, big diced
- 2 Tsp Ground Black Pepper
- 1 Tsp Kosher Salt
- 1 Tsp Red Pepper Flakes
- 2 Tsp Dill weed
- 1 Cup White wine vinegar
- 2 Cups Water
Instructions
- Pack the cucumber slices and onion into 2 mason jars, one large and one small.
- Divide the garlic, black pepper, red pepper flakes and dill between the jars, about two-thirds in the large jar and one-third in the small.
- In a small saucepan, combine the water, vinegar and salt. Bring to a low boil and cook until the salt dissolves.
- Pour the hot liquid into the jars to cover the cucumbers. Seal the jars.
- Let cool, then refrigerate overnight. Serve and enjoy!
Responses
comments – I answer every one.
The recipe calls for salt but in the instructions you say to cook until sugar dissoles!! Which is it?
Thx for catching my mistake. I just updated the recipe. I was referring to the salt that was being cooked off. I hope you like the recipe.