Amazing Spicy Pickle Recipe: Bold & Tangy!
Looking for a spicy pickle recipe? Learn how to make hot and tangy homemade pickles with this easy, step-by-step guide.
Ingredients
- 6-8 small cucumbers baby or regular pickling cucumbers
- 2 cups white vinegar
- 1 cup water
- 1 tbsp sugar
- 2 tbsp salt
- 4 garlic cloves smashed
- 1 small onion thinly sliced
- 1-2 fresh chili peppers (jalapeños, serrano, or your choice) sliced
- 1 tbsp mustard seeds
- 1 tsp coriander seeds
- 1 tsp peppercorns
- 1 bay leaf
- ½ tsp crushed red pepper flakes (adjust to your heat preference)
- Fresh dill (a few sprigs)
Instructions
- Prepare the cucumbers: Slice the cucumbers into spears or rounds, depending on your preference. Place them in a clean, sterilized jar.
- Make the brine: In a small saucepan, combine the vinegar, water, sugar, and salt. Heat over medium heat, stirring until the sugar and salt dissolve completely.
- Add the spices: Once the brine is heated, add the garlic, onion, chili peppers, mustard seeds, coriander seeds, peppercorns, bay leaf, and crushed red pepper flakes to the jar with the cucumbers.
- Pour the brine: Pour the hot brine over the cucumbers, ensuring that all the vegetables are submerged. Add a few sprigs of fresh dill on top.
- Seal the jar: Close the jar tightly and let it cool to room temperature. Once cool, refrigerate the pickles for at least 24 hours before eating for the best flavor. For extra flavor, let them sit for 3-4 days!
- Serve: Enjoy your spicy pickles as a snack, in sandwiches, burgers, or alongside any meal!
Notes
- Customize the Heat: If you like a milder pickle, use fewer chili peppers or omit the crushed red pepper flakes.
- Make it Sweeter: Add more sugar to the brine for a sweeter pickle.
- Storage: These spicy pickles will last in the fridge for up to 2-3 weeks. For long-term storage, consider canning them using a hot water bath for preservation.
- No Pickling Spice? If you don’t have mustard or coriander seeds, you can substitute with pre-made pickling spice.