My quick and spicy refrigerator pickle recipe will give you some instant pickle gratification. They’re ready in under an hour ~ and because these easy dill pickles aren’t processed in a hot water bath, they stay extra crunchy!
Everyone should know how to make a quick pickle
On this blog I’ve worked through most of the basic techniques and processes related to cooking and food prep: I’ve turned flour and water into bread with the help of yeast, I’ve harnessed enzymes to make cheese, and bacteria to make yogurt, I’ve preserved, whipped, frothed, churned, infused, extracted, fermented, dehydrated, foraged, emulsified, and jellied, and now, with these Quick and Spicy Refrigerator Pickles, I’m finally getting around to pickling!
Refrigerator pickles don’t require hot water canning , so they’re a good first pickling project.
All you really need to do is heat the vinegar, water, salt and sugar until the solids dissolve, then add spices, pour the mixture over the cucumbers, seal and refrigerate. You can eat them as soon as they’re chilled!
I put together an especially spicy pickling mix, with whole spices and hot peppers.
Since these are quick pickles, I beefed up the flavorings to make up for the short marinating time. Toasting the whole spices first deepens their flavor. I don’t strain them out, because I want them to keep flavoring the pickles as they sit in the jar.
Best cucumbers for picking
You want to find small, un-waxed cucumbers. sometimes called pickling, or Kirby cucumbers. They are generally smaller, have thinner skin and fewer seeds. If you want to use ready made pickling spice, use about 3 tablespoons in place of the whole spices.
So many pickling projects to try…
Now that you’ve mastered the basic pickle, it’s time to move on to my unique Gin and Tonic Refrigerator Pickles. And then, of course, you will want to try your hand at making your own Old Fashioned Relish. You can pickle Vidalia onions, fennel, jalapeños, and carrots. After that, you will OWN the summer barbecue season, I guarantee.
Use wide mouth jars to make it easy to get your pickles in and out
I used Kerr wide mouth pint jars for this project. These jars are so useful even after your last pickle is long gone. I use them to make and store salad dressing, (see my Authentic Caesar Dressing in 30 Seconds recipe) and even whip cream (check out my Mason Jar Cherry Crumbles with mason jar whipped cream.)
- These Quick and Spicy Refrigerator Pickles make a great host gift to bring along to a picnic or barbecue, but be sure to save some for yourself!
- Now that you’ve made your pickles, here are some fun recipe to use them in, that is, if you don’t gobble them all up first…first up, you need to make my Dill Pickle and Brat Soup, it’s a mind blowing recipe. And I predict you’ll become famous for this Dill Pickle Potato Salad, people are going to mob you for the recipe!
Quick and Spicy Refrigerator Pickles
- about 8 small pickling cucumbers
- 2 fresh Serrano chili peppers, thinly sliced, seeds and all.
- fresh tarragon sprigs
- 2 bay leaves, fresh if you can find them
- 1 cup white or white wine vinegar
- 1 cup water
- 1/3 cup sugar
- 2 Tbsp kosher salt
- 1 Tbsp yellow mustard seeds
- 1 Tbsp rainbow pepper corns
- 1 tsp allspice berries
- 1 tsp whole coriander
- 2 star anise
- 1 cinnamon stick, broken in half
- 6 cardamom pods
- Cut off the stem end of your cucumbers so that they fit inside your jars, with their tips ending just below the rim. Cut them lengthwise into quarters. Fit the cucumber spears tightly in the jars, with a couple of sprigs of tarragon, the bay leaves, and the Serrano pepper slices fitted in between the spaces.
- Put the spices in a dry pan and toast over medium heat for a few minutes, shaking the pan often. Set aside.
- In a saucepan, heat the vinegar, water, sugar and salt, stirring to dissolve the salt and sugar. Heat to a simmer, then turn off the heat and add the spices. Let cool.
- Pour the liquid into the jars, filling to cover the cucumber spears. Make sure the spices get into the jars as well.
- Cap the jars and refrigerate. You can eat them right away, but they will be more flavorful the next day. They will keep a couple of weeks in the refrigerator.
Thanks for pinning these Quick and Spicy Refrigerator Pickles!
*This post was updated from the original that aired in 2013.
Questions and Reviews
3 years and counting, this is my all time favorite pickle recipe!
I can see by the comments dates I am late to your blog, but really enjoying it!
We have a lot of Brazilian Pepper Trees in FL. They are considered invasive, a nuisance and the Brazilian pink pepper tree (Schinus terebinthifolius) berries are generally not considered to be safe for eating. Not sure if this is the same tree you reference in this article.
Yes, you’re right, it’s the Peruvian pepper tree that we have here.
I’m about to start making these and I’m wondering if some water needs to be added to dilute the vinegar mixture?? I’ve tried making pickles a few years ago and they were inedible because the vinegar flavor ?? Hope my photos look as good as your!!
I do a half vinegar, half water mix.
Oh my gosh, these look delicious! Good thing they’re easy to make, because I have a feeling a jar won’t last long around my house. Gotta try these ASAP!
My favorite kind of homemade pickle! I grew up with my mom’s recipe but I welcome all recipes. Love the photos and jar styling!
What a great way to add extra flavors and crunch to a dish. Love the spice s you added and the color. Gorgeous presentation Sue!
Killer food photography on this post, dearie! I can practically taste those spices. Well done!
I can’t wait for fresh, crisp cucumbers! And I can’t wait to make these beautiful pickles. Love all the spices too. Thanks!