Description
These sweet and spicy pickles combine tangy vinegar, a hint of sweetness, and a spicy kick for the perfect quick refrigerator pickle. Easy to make and ready in 24 hours, they’re ideal for snacking, burgers, or sandwiches.
Ingredients
Scale
- 4 cups sliced Kirby or Persian cucumbers
- 1 small onion, thinly sliced
- 2 cups white vinegar
- 1 cup apple cider vinegar
- 1 cup granulated sugar
- 2 tablespoons kosher salt
- 1 tablespoon mustard seeds
- 1 teaspoon celery seeds (optional)
- 1 tablespoon crushed red pepper flakes
- 3 garlic cloves, smashed
- 1 cup water
Instructions
- Wash and slice cucumbers into coins or spears and thinly slice onion.
- In a saucepan, combine vinegar, water, sugar, salt, mustard seeds, celery seeds, red pepper flakes, and garlic. Bring to a boil, stirring until sugar and salt dissolve.
- Pack cucumber and onion slices into clean jars.
- Pour hot brine over cucumbers, ensuring they’re fully submerged.
- Seal jars, cool to room temperature, then refrigerate for at least 24 hours before eating.
Notes
- Adjust red pepper flakes for more or less heat.
- Substitute apple cider vinegar for all white vinegar for a milder tang.
- Pickles keep refrigerated for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Condiments
- Method: Refrigerator Pickling
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 45
- Sugar: 9g
- Sodium: 480mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: sweet and spicy pickles, refrigerator pickles, quick pickle recipe, homemade spicy pickles