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Spicy Cucumber Pickles

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Spicy Cucumber Pickles are crisp, tangy refrigerator pickles infused with garlic, dill, and jalapeños for a bold kick of heat. They make a flavorful addition to sandwiches, burgers, charcuterie boards, and everyday snacking.

Ingredients

  • 4 small cucumbers, sliced into spears or rounds
  • 1 cup white vinegar
  • 1 cup water
  • 1 tablespoon kosher salt
  • 1 tablespoon granulated sugar
  • 2 garlic cloves, smashed
  • 2 jalapeño peppers, sliced
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon red pepper flakes
  • 2 sprigs fresh dill

Instructions

  1. Wash the cucumbers thoroughly and slice them into spears or rounds.
  2. Pack the cucumbers into a clean glass jar along with the garlic, jalapeños, dill, peppercorns, mustard seeds, and red pepper flakes.
  3. In a saucepan, combine the vinegar, water, salt, and sugar.
  4. Bring the mixture to a gentle simmer, stirring until the salt and sugar dissolve completely.
  5. Remove the brine from the heat.
  6. Carefully pour the hot brine over the cucumbers, ensuring they are fully submerged.
  7. Allow the jar to cool to room temperature.
  8. Seal the jar tightly and refrigerate.
  9. Let the pickles sit for at least 24 hours before serving.
  10. For the best flavor and texture, allow them to pickle for 2 to 3 days.

Notes

  • Add serrano peppers or habaneros for extra heat.
  • Increase the sugar for a sweet and spicy variation.
  • Double the garlic for a stronger garlic flavor.
  • Add fresh ginger and a splash of rice vinegar for an Asian-inspired version.
  • Store refrigerated for up to 1 month.
  • Keep the cucumbers submerged in the brine for best quality.
  • The pickles become spicier as they continue to sit in the brine.

Nutrition

Find it online: https://thefamilycooking.com/spicy-cucumber-pickles/