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Nothin' Sweet About These Spicy Refrigerator Pickles

Rated as 5 out of 5 Stars
887

"A truly piquant pickle that will satisfy those of us who have a loose sweet tooth. I have been looking for a truly flavorful pickle recipe, not sweet, but not just spicy, either. The key is the variety of ingredients, not just cutting down on the sugar. Only 24 hours in the refrigerator, and they're ready for snacking. Pucker up!"
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Ingredients

1 d 55 m servings 26
Original recipe yields 12 servings

Directions

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  1. Combine water, vinegar, salt, peppercorns, yellow and brown mustard seeds, sugar, and crushed red pepper flakes in a saucepan over medium heat. Cook until sugar and salt have dissolved, 5 to 7 minutes. Allow mixture to cool, about 30 minutes.
  2. Cut cucumbers into even spears and pack into a 1-liter, large-mouthed glass jar. Add onion slices, dill sprigs, and garlic. Pour cooled vinegar mixture over cucumbers in the jar to cover completely. Seal with a lid and refrigerate for 24 hours before serving.

Footnotes

  • Cook's Note:
  • You can cut the cucumbers into rounds, if you prefer.

Nutrition Facts


Per Serving: 26 calories; 0.3 5.8 1.1 0 488 Full nutrition

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Reviews

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I loooove this recipe! I upped the chili flakes for my family's spicy palate but made no other changes. First batch is gone, so I bought more cukes for round 2. Delish!

I couldn’t find brown mustard seed, so I just doubled the yellow mustard seed. Also tweaked the red pepper up by double. And I will never need to buy pickles again. These are better than anythin...