Sweet & Spicy Pickled Cucumbers
Welcome to my kitchen! If there’s one recipe that’s guaranteed to bring a smile to my family’s faces, it’s this Sweet & Spicy Pickled Cucumbers recipe. It all started one summer when our backyard garden was overflowing with cucumbers, and I needed a creative way to preserve them. Little did I know, this tangy, crunchy, and slightly fiery delight would become a staple in our fridge.
What I love most about these pickles is their versatility. They’re perfect as a quick snack, a topping for sandwiches, or even as an addition to charcuterie boards when we entertain. My kids love their crunch, and my husband always sneaks a few from the jar before dinner. The balance of sweetness and heat makes them absolutely irresistible.
Another reason I keep coming back to this recipe? It’s simple and forgiving. Whether you’re a seasoned canner or a busy mom looking for a quick kitchen project, you’ll find this recipe approachable and foolproof. Trust me, after one batch, you’ll never go back to store-bought pickles. I can’t wait for you to try it and see for yourself just how special these pickles are!
Questions I Often Get Asked About This Recipe
Can I adjust the spice level? Absolutely! Add more red pepper flakes for extra heat or leave them out entirely for a milder flavor.
How long do these pickles last? When stored in the fridge, they stay fresh and crunchy for up to 3 weeks.
Do I have to use fresh dill? Fresh dill adds a wonderful flavor, but dried dill works in a pinch. Just reduce the quantity by half.
Can I reuse the brine? Yes, but only once. Reused brine tends to lose its potency after the first batch.
What type of cucumbers work best? Kirby or Persian cucumbers are ideal because of their firm texture and smaller size.
What You Need to Make Sweet & Spicy Pickled Cucumbers
Ingredients:
6-8 small cucumbers, sliced
2 cups white vinegar
1 cup water
¾ cup granulated sugar
2 tbsp salt
1 tbsp red pepper flakes
1 tbsp mustard seeds
1 tsp black peppercorns
4-5 garlic cloves, peeled
4 sprigs fresh dill (or 1 tbsp dried dill)
Tools:
A medium saucepan
A large mixing bowl
Mason jars with lids (sterilized)
Funnel (optional, for easy pouring)
How to Make Sweet & Spicy Pickled Cucumbers
Prepare the Cucumbers: Wash the cucumbers thoroughly and slice them into thin, even rounds. Set aside.
Make the Brine: In a medium saucepan, combine vinegar, water, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar and salt dissolve. Remove from heat.
Layer the Jars: In each mason jar, add a few garlic cloves, a sprig of dill, and a pinch of red pepper flakes, mustard seeds, and peppercorns. Pack the cucumber slices tightly into the jars.
Add the Brine: Pour the brine into the jars, covering the cucumbers completely. Leave about half an inch of space at the top.
Seal and Cool: Secure the lids tightly and let the jars cool to room temperature. Once cooled, refrigerate for at least 24 hours before enjoying.
Tips for Making the Best Sweet & Spicy Pickled Cucumbers
Slice Consistently: Use a mandoline slicer for evenly cut cucumber slices that pickle uniformly.
Customize Your Spices: Experiment with coriander seeds, bay leaves, or even ginger slices to add your own twist.
Let Them Rest: For the best flavor, let the pickles marinate in the fridge for at least 48 hours before serving.
Label the Jars: If making multiple batches, label each jar with the date to keep track of freshness.
Don’t Overfill: Leave a little headspace in the jars to ensure a proper seal and prevent leaking.
Reader Reviews
⭐⭐⭐⭐⭐ “These are the perfect combination of sweet and spicy! My family devoured them in just a few days.” – Emily J.
⭐⭐⭐⭐⭐ “Great recipe! I used jalapeño slices for an extra kick, and it was amazing.” – Sarah W.
⭐⭐⭐⭐ “I loved the flavor, but next time, I’ll reduce the sugar a bit for a tangier taste.” – Mike P.
⭐⭐⭐⭐⭐ “Perfect for our barbecue! Everyone kept asking for the recipe.” – Rachel T.
⭐⭐⭐⭐ “Good pickles, but I wish they stayed crunchier after a week.” – Jason K.
Printable Recipe
Sweet & Spicy Pickled Cucumbers
Tangy, crunchy, and perfectly balanced between sweet and spicy, these homemade pickled cucumbers are a must-try. Perfect as a snack, sandwich topping, or addition to charcuterie boards, they’re simple to make and full of flavor.
Ingredients
- 6-8 small cucumbers, sliced
- 2 cups white vinegar
- 1 cup water
- ¾ cup granulated sugar
- 2 tbsp salt
- 1 tbsp red pepper flakes
- 1 tbsp mustard seeds
- 1 tsp black peppercorns
- 4-5 garlic cloves, peeled
- 4 sprigs fresh dill (or 1 tbsp dried dill)
- Tools:
- A medium saucepan
- A large mixing bowl
- Mason jars with lids (sterilized)
- Funnel (optional, for easy pouring)
Instructions
- Prepare the Cucumbers: Wash the cucumbers thoroughly and slice them into thin, even rounds. Set aside.
- Make the Brine: In a medium saucepan, combine vinegar, water, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar and salt dissolve. Remove from heat.
- Layer the Jars: In each mason jar, add a few garlic cloves, a sprig of dill, and a pinch of red pepper flakes, mustard seeds, and peppercorns. Pack the cucumber slices tightly into the jars.
- Add the Brine: Pour the brine into the jars, covering the cucumbers completely. Leave about half an inch of space at the top.
- Seal and Cool: Secure the lids tightly and let the jars cool to room temperature. Once cooled, refrigerate for at least 24 hours before enjoying.
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If You Enjoyed This Recipe, Please Share!
There’s nothing better than sharing delicious recipes with family and friends! If you loved these Sweet & Spicy Pickled Cucumbers, snap a photo and tag me on social media. Let’s inspire others to bring a little homemade magic into their kitchens. Don’t forget to share the recipe link with anyone who loves pickles as much as we do—it’s the ultimate way to spread the joy of good food. Happy pickling!
