Sweet & Spicy Refrigerator Pickles

These simple sweet and spicy refrigerator pickles are bursting with flavor and incredibly crunchy. Preserve your garden cucumbers with this simple recipe for refrigerator pickles. 

If you've ever tried your hand at growing cucumbers, you know how they can take over by the end of summer. That's exactly where I am right now, with cucumbers practically overflowing. We're harvesting 4-5 pickling cucumbers every day, so they really start to pile up. 

So far this year I have canned 30 jars of shelf-stable pickles in four different varieties: dill, sweet and hot, bread and butter, and salty brine. I've also made a few jars of sweet pickle reslish, so I'm always on the hunt for new ways to use up all these cucumbers. 

It's surprising to think that last year I managed to harvest just one lonely cucumber. That definitely wasn't typical for us, and I believe the lack of sunlight in their previous location played a big role in that disappoinitng yield. 

So this year, I decided to relocate my cucumber plants to a sunnier spot, and the outcome has been fantastic— I'm finally enjoying a crop of cucumbers again. Besides canning pickles, we have been eating them fresh and tossing them into salads, but there is only so much you can eat.   

While browsing Tik Tok last week, I can across a recipe for these sweet and spicy refrigerator pickles. This recipe couldn't be easier, and there was no canning required! All you have to do is pack the sliced cucumbers into the jar, layer the remaining ingredients, and pour over a simple brine. 

After letting the pickles chill in the refrigerator for at least 24 hours, I'm happy to report that they turned out delcious, fresh, and crisp, with the perfect amount of heat. If you find yourself with an abundance of cucumbers and need some inspiration, I encourage you to give this recipe a try. So, gather your ingredients, and let's whip up some tasty pickles. 

REFRIGERATOR PICKLE INGEDIENTS: 

(The full printable recipe and instructions can be found at the end of this post). 

• 🥒 Cucumbers: Pickling cucumbers are the best, but mini persian cucumbers from the grocery store can also be used. Do not use regular cucumbers because they contain too many seeds. 
• 🌿 Dill: you can use fresh or dried dill. 2-3 sprigs or one head of dill per jar. 
• 🧄 Garlic: this is optional, but if you like garlic in your pickles then it is a must to add. 
• 🧅 Onion: Adds a mild sweetness, and crunch to balance the tart vinegar brine. As the onions absord the flavors of the brine they lose their harsh bite, but stay crunchy.  
• 🌊 Water: helps with the sharpness of the vinegar and balences our the flavor of the brine.  
• 🍶  Vinegar: use standard white vinegar (5%) Using 5% acidity vinegar ensures the bring is acidic enough to stop harmful bacteria and mold from growing while your pickles sit in the fridge. 
• 🍯 Sugar or Honey: this provides balance to the sharpness of the vinegar, and it required to make the pickles sweet. Keep in mind that honey will have more of a subtle, floral flavor that can change the taste of the brine more than regular sugar. If you do decide to use honey reduce the amount to 1/4 cup since honey is sweeter. 
• 🌶️ Seasonings: mustard seed, peppercorns, and red pepper flakes.
• 🧂️  Salt: kosher, canning, himalayan or sea salt. Do not use iodized salt.  
  
  

Enjoy them on burgers, a sandwich, in salads or eat them straight out of the jar like we do for a crispy, crunchy snack. 

Looking for more easy recipes? Check out the Mommy's Kitchen & Homestead Recipe Box!