Spicy Refrigerator Dill Pickles


These spicy pickles are delicious and have a nice hint of sweetness. Plan to double the amount of crushed red pepper if you like them really hot and spicy — yum!

Prep Time:
15 mins
Additional Time:
10 days 2 hrs
Total Time:
10 days 2 hrs 15 mins


  • 12 3 to 4 inch long pickling cucumbers

  • 2 cups water

  • 1 ¾ cups white vinegar

  • 1 ½ cups chopped fresh dill weed

  • ½ cup white sugar

  • 8 cloves garlic, chopped

  • 1 ½ tablespoons coarse salt

  • 1 tablespoon pickling spice

  • 1 ½ teaspoons dill seed

  • ½ teaspoon red pepper flakes, or to taste

  • 4 sprigs fresh dill weed


  1. Combine cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes in a large bowl. Stir and let sit at room temperature until sugar and salt dissolve, about 2 hours.

  2. Transfer cucumbers to 3 wide-mouth, 1 1/2-pint jars, placing 4 cucumbers into each jar. Add enough vinegar mixture to cover cucumbers. Place 1 sprig of fresh dill into each jar and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.

Nutrition Facts (per serving)

70 Calories
0g Fat
17g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 70
% Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 1%
Sodium 728mg 32%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 4%
Total Sugars 12g
Protein 2g
Vitamin C 10mg 49%
Calcium 50mg 4%
Iron 1mg 5%
Potassium 338mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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