Name: Sweet & Spicy Pickled Cucumbers
Prep time: 10 min
Cook time: 5 min
Total time: 4 h 15 min
Yield: 2
Ingredients: 2 pounds cucumbers (Kirby or pickling cucumbers work best); 1 cup white vinegar; 1 cup water; 1/2 cup granulated sugar; 1 1/2 tablespoons kosher salt; 1 teaspoon black peppercorns; 1 teaspoon whole mustard seeds; 1/2 teaspoon red pepper flakes (adjust to your spice preference); 1 small red onion, thinly sliced (optional); 1 clove garlic, smashed (optional); Fresh dill fronds (optional)

Sweet & Spicy Pickled Cucumbers

Homemade pickles are a delicious and budget-friendly way to elevate your meals. This recipe for sweet and spicy pickled cucumbers offers a delightful balance of sweet, sour, and spicy flavors.

The recipe calls for readily available ingredients like cucumbers, vinegar, sugar, salt, and spices. Customizable spice levels allow you to tailor the heat to your preference. Red onion and garlic add complexity, while fresh dill contributes a bright, herbal touch (all optional).

With minimal prep work and a short cook time for the brine, these pickles come together in a flash. The real magic happens during the chilling process, where the flavors meld and intensify. Enjoy them after just 30 minutes for a quick pickle, or let them rest overnight for a deeper flavor profile.

These pickles are incredibly versatile. Snack on them straight from the jar, add them to sandwiches or burgers for a burst of flavor, or use them to elevate salads and charcuterie boards. They’ll keep for up to 2 weeks in the refrigerator, so you can enjoy them throughout the week.

So ditch the store-bought pickles and try this easy, delicious recipe for sweet and spicy pickled cucumbers. Your taste buds will thank you!

Questions I often get asked about this recipe:

Can I use a different type of vinegar?
Yes, while white vinegar is traditional, you can experiment with apple cider vinegar or rice vinegar for slightly different flavor profiles.

I don’t like dill. What can I use instead?
Fresh dill is optional, you can omit it entirely or substitute with another fresh herb like tarragon or fresh thyme.

My cucumbers aren’t pickling cucumbers, will this recipe still work?
Yes, any type of cucumber will technically pickle, but using pickling cucumbers (like Kirbys) will give you the crispiest results.

The pickles aren’t spicy enough for me. How can I make them spicier?
You can add more red pepper flakes to the brine, or throw in a sliced Fresno chile or jalapeno pepper to the jar with the cucumbers.

The brine doesn’t cover all the cucumbers. What should I do?
It’s important for the cucumbers to be submerged in the brine for proper pickling. You can try using a smaller jar or add a little more brine solution (following the same vinegar, water, sugar, and salt ratios).

How long do these pickles actually last?
These pickles will keep for up to 2 weeks in the refrigerator, but the quality might start to decline after that.

What you need to make Sweet & Spicy Pickled Cucumbers:

2 pounds cucumbers (Kirby or pickling cucumbers work best)

1 cup white vinegar

1 cup water

1/2 cup granulated sugar

1 1/2 tablespoons kosher salt

1 teaspoon black peppercorns

1 teaspoon whole mustard seeds

1/2 teaspoon red pepper flakes (adjust to your spice preference)

1 small red onion, thinly sliced (optional)

1 clove garlic, smashed (optional)

Fresh dill fronds (optional)

How to make it:

Prepare the cucumbers: Wash the cucumbers and trim off the ends. Slice them thinly using a mandoline, knife, or spiralizer for a fun twist.

Pack the jars: In clean, sterilized jars, pack the cucumbers upright or however you prefer. You can add the red onion slices, garlic clove, and fresh dill fronds here for extra flavor.

Make the brine: In a saucepan, combine the vinegar, water, sugar, salt, peppercorns, mustard seeds, and red pepper flakes. Heat over medium heat until the sugar and salt dissolve. Bring to a boil, then remove from heat.

Pour the brine: Carefully pour the hot brine over the cucumbers in the jars, ensuring they are completely submerged.

Seal and cool: Seal the jars tightly with lids and let them cool completely on the counter. Once cool, transfer the jars to the refrigerator for at least 4 hours, or ideally overnight, to allow the flavors to develop.

Tips:

These pickles will keep for up to 2 weeks in the refrigerator, stored in the brine.

For a quicker pickle, you can enjoy them after just 30 minutes in the fridge, but the flavors will be stronger after a longer rest.

Want to kick up the spice? Add a sliced jalapeno pepper to the jar with the cucumbers.

Fresh dill adds a lovely herbal touch, but it’s optional.

Dried dill can be substituted if preferred (use about 1 teaspoon).

Latest Reviews:

These pickles are amazing! I followed the recipe exactly and they turned out perfectly crisp with a fantastic sweet and spicy flavor. The red onion adds a nice bite and the fresh dill is a lovely touch. They were a huge hit at my BBQ! Glyn T.

So easy to make and way tastier than store-bought pickles. I love that you can control the spice level. I went a little lighter on the red pepper flakes for the kids, and made a spicier batch for myself. They were devoured in no time! John H.

I wasn’t sure I’d like homemade pickles, but this recipe changed my mind! They’re perfectly balanced between sweet, sour, and spicy. I love the crunch and the fresh flavor. They’re a delicious and healthy snack and a great addition to sandwiches. Lisa M.

Printable Recipe:

Yield: 2 jars