Are you a canning enthusiast looking to spice up your pickling game? Look no further! Pickles are a classic favorite, and when you add a dash of heat, they become a whole new level of delicious. Whether you’re a fan of traditional dill pickles or prefer a little kick in your bread and butter pickles, we’ve got you covered with our collection of 18 spicy pickle recipes.
From sweet and spicy pickled jalapeños to tangy pickled green beans, and from classic dill pickles to adventurous pickled Brussels sprouts, there’s something for every palate. Whether you’re a seasoned canner or just starting out, these recipes are sure to inspire you to get creative with your pickling.
In this article, we’ll dive into the world of spicy pickles and explore all sorts of flavors and combinations. So grab your jars and your spices, and let’s get started!
Classic Dill Pickles
Create tangy and crunchy pickles with this simple recipe that’s perfect for snacking or using as a condiment. With just a few ingredients, you can enjoy the taste of homemade pickles without much fuss.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup (250ml) water
– 1 cup (250ml) white vinegar
– 1/2 cup (125g) granulated sugar
– 2 tbsp (30g) kosher salt
– 2 tsp (10g) whole black peppercorns
– 4 sprigs fresh dill weed
Instructions:
1. In a large bowl, combine sliced cucumbers and salt. Let it sit for 3 hours to allow the cucumbers to release excess water.
2. Drain the cucumber mixture and rinse with cold water. Pat dry with paper towels.
3. In a saucepan, bring the water, vinegar, sugar, and black peppercorns to a boil. Reduce heat and simmer for 10 minutes.
4. Pack the cucumber slices into clean glass jars, leaving about 1/2 inch (1cm) headspace. Pour the hot pickling liquid over the cucumbers, making sure they are covered.
5. Add a sprig of fresh dill weed to each jar. Seal and store in the refrigerator.
Cooking Time: 10 minutes
Shelf Life: Store in the refrigerator for up to 6 months.
Spicy Garlic Pickles
A tangy and spicy twist on traditional pickles, these Spicy Garlic Pickles are perfect for snacking or adding a burst of flavor to sandwiches and salads. With the perfect balance of sweet, sour, and heat, you’ll be hooked from the first bite.
Ingredients:
– 4 cups thinly sliced dill cucumbers
– 1/2 cup (115g) granulated sugar
– 1 cup (250ml) white vinegar
– 1/4 cup (60g) pickling spice
– 3 cloves garlic, minced
– 1 tsp (5g) red pepper flakes
– Salt and water for brine
Instructions:
1. In a medium saucepan, combine sugar, vinegar, pickling spice, garlic, and red pepper flakes.
2. Bring mixture to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
3. Pack sliced cucumbers into clean glass jars, leaving about 1/4 inch headspace.
4. Pour hot pickling liquid over cucumbers, making sure they are fully covered.
5. Seal jars tightly and let cool to room temperature. Refrigerate for at least 24 hours before serving.
Cooking Time: 10 minutes
Bread and Butter Pickles
These classic bread and butter pickles are a staple of American cuisine, perfect for snacking, sandwiches, or as a condiment. This recipe yields a batch of tender, sweet, and tangy pickles that will be a hit with the whole family.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup granulated sugar
– 1 cup white vinegar
– 1/2 cup water
– 1 tablespoon mustard seeds
– 1 teaspoon ground ginger
– Salt, to taste
Instructions:
1. In a large bowl, combine the cucumber slices and salt. Let it sit for 30 minutes to draw out excess moisture.
2. Drain the cucumber mixture and rinse with cold water. Pat dry with paper towels.
3. In a saucepan, combine the sugar, vinegar, water, mustard seeds, and ginger. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
4. Pack the cucumber slices into clean glass jars, leaving about 1/2 inch headspace. Pour the hot pickling liquid over the cucumbers, making sure they are completely covered.
5. Seal the jars and let them cool to room temperature. Store in the refrigerator.
Cooking Time: 30 minutes
Sweet and Spicy Pickled Jalapeños
Elevate your snack game with these sweet and spicy pickled jalapeños, perfect for topping tacos, grilled meats, or enjoying as a crunchy snack.
Ingredients:
– 1 cup jalapeño peppers, sliced
– 1 cup white vinegar
– 1/2 cup sugar
– 1/4 cup water
– 1 tablespoon salt
– 1/4 teaspoon cayenne pepper
Instructions:
1. In a large saucepan, combine vinegar, sugar, water, and salt. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
2. Reduce heat to medium-low and simmer for 5 minutes.
3. Add sliced jalapeños to the pickling liquid. Simmer for an additional 10-15 minutes or until the peppers are tender but still crisp.
4. Remove from heat and let cool slightly.
5. Strain the pickling liquid through a fine-mesh sieve, discarding solids.
Cooking Time: 20-25 minutes
Pickled Red Onions
Elevate your dishes with a tangy and sweet condiment – pickled red onions! This simple recipe adds a pop of flavor to tacos, salads, sandwiches, and more.
Ingredients:
– 1 large red onion, thinly sliced
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1 tablespoon granulated sugar
– 1 teaspoon salt
Instructions:
1. In a large bowl, combine sliced onions and salt. Let it sit for 30 minutes to allow the onions to release their natural juices.
2. Drain and rinse the onions with cold water to remove excess salt.
3. In a medium saucepan, combine vinegar, water, sugar, and drained onions. Bring to a boil over high heat, then reduce the heat to low and simmer for 15-20 minutes or until the onions are tender and slightly caramelized.
4. Remove from heat and let it cool to room temperature.
5. Store pickled red onions in an airtight container in the refrigerator for up to 2 weeks.
Cooking Time: 45-50 minutes
Pickled Green Beans
Add a tangy twist to your meals with these quick-pickled green beans. Perfect as a side dish or used as a topping for sandwiches, salads, and more.
Ingredients:
– 1 pound fresh green beans, trimmed
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup granulated sugar
– 1 tablespoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large saucepan, combine vinegar, water, sugar, salt, and black pepper. Bring to a boil over medium-high heat.
2. Reduce heat to low and simmer for 5 minutes.
3. Pack green beans into a clean glass jar or container with a tight-fitting lid. Pour the hot pickling liquid over the green beans, making sure they are completely covered.
4. Seal the jar and let it cool to room temperature. Store in the refrigerator.
Cooking Time: 10-15 minutes (including prep time)
Pickled Carrots with Ginger
Add a burst of flavor to your meals with this simple recipe for pickled carrots with ginger. The combination of sweet and tangy carrots, spicy ginger, and savory vinegar makes for a delicious condiment that’s perfect for snacking or adding to sandwiches.
Ingredients:
– 4 large carrots, peeled and sliced into 1/8-inch thick rounds
– 2 inches fresh ginger, peeled and thinly sliced
– 1 cup white vinegar
– 1/2 cup water
– 1 tablespoon sugar
– 1 teaspoon salt
Instructions:
1. In a medium saucepan, combine vinegar, water, sugar, and salt. Bring to a boil over high heat.
2. Reduce heat to medium-low and add carrot slices and ginger. Simmer for 15-20 minutes or until carrots are tender but still crisp.
3. Remove from heat and let cool slightly. Strain pickles with a slotted spoon into a clean glass jar or container. Store in refrigerator.
Cooking Time: 20-25 minutes
Pickled Beets with Cinnamon
Elevate your pickling game with this unique recipe that combines the natural sweetness of beets with the warmth of cinnamon. Perfect for topping salads, sandwiches, or enjoying as a side dish.
Ingredients:
– 2 lbs fresh or canned beets
– 1 cup (250ml) apple cider vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 2 tbsp (30g) pickling spice blend
– 1 cinnamon stick, broken into pieces (about 2 tsp)
– Salt to taste
Instructions:
1. If using fresh beets, boil or steam until tender. Let cool and peel.
2. In a large saucepan, combine vinegar, water, sugar, pickling spice blend, and cinnamon pieces. Bring to a boil over medium-high heat.
3. Reduce heat to low and simmer for 10 minutes.
4. Pack the cooled beets into clean glass jars or containers. Pour the hot pickling liquid over the beets, leaving about 1/2 inch (1cm) headspace.
5. Seal the jars and let them cool to room temperature. Refrigerate until chilled.
Cooking Time: 10 minutes + chilling time
Pickled Okra
Add a tangy twist to your meals with this simple pickling recipe that showcases the unique flavor of okra.
Ingredients:
– 1 pound fresh or frozen okra pods, sliced into 1/4-inch thick rounds
– 1 cup (250 ml) white vinegar
– 1/2 cup (125 ml) water
– 1/4 cup (60 g) granulated sugar
– 1 tablespoon kosher salt
– 1 teaspoon red pepper flakes (optional, for some heat)
– 1/4 cup (15 g) thinly sliced fresh dill
Instructions:
1. In a large bowl, combine okra, vinegar, water, sugar, and salt. Stir until the okra is evenly coated.
2. Add the red pepper flakes, if using, and stir to combine.
3. Cover the bowl with plastic wrap or a lid and refrigerate for at least 24 hours or up to 48 hours to allow the flavors to meld.
4. Just before serving, sprinkle the sliced fresh dill over the pickled okra.
Cooking Time: None required! This recipe is a refrigerator-based preservation method that requires no cooking.
Pickled Cauliflower with Turmeric
A flavorful and healthy twist on traditional pickles, this recipe combines the nutritional benefits of cauliflower with the anti-inflammatory properties of turmeric.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1/2 cup apple cider vinegar
– 1/4 cup water
– 2 tablespoons honey
– 1 teaspoon ground turmeric
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large bowl, whisk together apple cider vinegar, water, honey, turmeric, salt, and black pepper.
2. Add the cauliflower florets to the marinade and toss to coat. Cover and refrigerate for at least 24 hours or up to 48 hours.
3. After pickling, give the cauliflower a good stir and adjust the seasoning if needed.
Cooking Time: None! This is a refrigerator-based recipe that requires no cooking.
Pickled Brussels Sprouts
A tangy and crunchy condiment perfect for topping burgers, sandwiches, or salads!
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 1 tablespoon salt
– 1/2 teaspoon whole black peppercorns
Instructions:
1. In a large saucepan, combine the Brussels sprouts, vinegar, water, sugar, salt, and peppercorns.
2. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 20-25 minutes or until the sprouts are tender.
3. Remove from heat and let cool to room temperature.
4. Strain the pickling liquid through a fine-mesh sieve into a clean glass jar or container.
5. Pack the cooled Brussels sprouts into the jar, leaving about 1 inch (2.5cm) of headspace.
6. Seal the jar and refrigerate for at least 24 hours before serving.
Cooking Time: 20-25 minutes
Pickled Radishes
Add a burst of flavor to your meals with these tangy and crunchy pickled radishes. Perfect as a snack, side dish, or topping for tacos and sandwiches!
Ingredients:
– 1 pound radishes, thinly sliced
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup granulated sugar
– 1/4 cup salt
– 1 tsp whole black peppercorns
– 1/2 tsp red pepper flakes (optional, for some heat)
Instructions:
1. In a medium saucepan, combine vinegar, water, sugar, salt, black peppercorns, and red pepper flakes (if using). Bring to a boil over high heat.
2. Reduce heat to medium-low and simmer for 10 minutes.
3. Pack the sliced radishes into a clean glass jar or container with a tight-fitting lid.
4. Pour the hot pickling liquid over the radishes, making sure they’re completely covered.
5. Seal the jar and let it cool to room temperature.
6. Store in the refrigerator for at least 24 hours before serving.
Cooking Time: 10 minutes (plus 24 hours of refrigeration)
Pickled Garlic Cloves
Elevate your meals with the tangy flavor of pickled garlic cloves, perfect for adding a burst of flavor to sandwiches, salads, and more.
Ingredients:
– 12-16 garlic cloves
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1 tablespoon sugar
– 1 teaspoon salt
Instructions:
1. Preheat oven to 350°F (180°C).
2. Place garlic cloves on a baking sheet and roast for 30 minutes, or until tender.
3. In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil over medium heat.
4. Reduce heat to low and simmer for 10-15 minutes.
5. Remove from heat and let cool slightly.
6. Pack roasted garlic cloves into a clean glass jar or container.
7. Pour the pickling liquid over the garlic, leaving about 1 inch (2.5cm) at the top.
8. Seal and store in the refrigerator for up to 3 months.
Cooking Time: 45 minutes (including roasting time)
Pickled Cherry Tomatoes
Preserve the sweetness of cherry tomatoes through a simple pickling process that adds a tangy twist to their natural flavor. This recipe is perfect for adding a burst of freshness to sandwiches, salads, or as a snack on its own.
Ingredients:
– 1 pint cherry tomatoes, halved
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1 tablespoon granulated sugar
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large bowl, combine the cherry tomatoes, vinegar, water, sugar, salt, and pepper.
2. Let it sit at room temperature for 30 minutes to allow the flavors to meld.
3. Cover the bowl with plastic wrap or a lid and refrigerate for at least 24 hours or up to 5 days.
4. Once pickled, store in an airtight container in the refrigerator.
Cooking Time: None
Pickled Cucumber Slices
Add a tangy twist to your favorite salads or sandwiches with these easy-to-make pickled cucumber slices. This simple recipe requires just a few ingredients and a short cooking time.
Ingredients:
– 4-6 thinly sliced cucumbers
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1 tablespoon granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon black peppercorns
Instructions:
1. In a medium saucepan, combine vinegar, water, sugar, salt, and black peppercorns. Bring to a boil over high heat.
2. Reduce heat to medium-low and simmer for 5 minutes.
3. Pack cucumber slices into a clean glass jar or container with a tight-fitting lid. Pour the hot pickling liquid over the cucumbers, leaving about 1/4 inch (6mm) headspace.
4. Let cool to room temperature before refrigerating. Store in the refrigerator for at least 24 hours before serving.
Cooking Time: 10 minutes
Pickled Peppers with Mustard Seeds
Add a tangy twist to your meal with these flavorful pickled peppers, packed with mustard seeds for an extra burst of flavor.
Ingredients:
– 4 large bell peppers (any color), sliced into rings
– 1 cup white vinegar
– 1/2 cup water
– 1 tablespoon mustard seeds
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a medium saucepan, combine vinegar, water, mustard seeds, salt, and black pepper.
2. Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer for 5 minutes.
3. Pack the sliced peppers into a clean glass jar or container with a tight-fitting lid.
4. Pour the hot pickling liquid over the peppers, making sure they are completely covered.
5. Seal the jar and let it cool to room temperature.
6. Store in the refrigerator for at least 24 hours before serving.
Cooking Time: 10 minutes (plus chilling time)
Pickled Asparagus
Add a tangy twist to your springtime meals with this simple recipe for pickled asparagus. The perfect accompaniment to grilled meats, sandwiches, or salads, these crunchy and flavorful spears are sure to impress.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 1 tablespoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon red pepper flakes (optional, for some heat)
Instructions:
1. In a medium saucepan, combine vinegar, water, sugar, salt, black pepper, and red pepper flakes (if using). Bring to a boil over high heat, then reduce heat to medium-low and simmer for 5 minutes.
2. Pack the asparagus spears into a clean glass jar or container with a tight-fitting lid. Pour the hot pickling liquid over the asparagus, making sure they are completely covered.
3. Seal the jar and let it cool to room temperature. Store in the refrigerator.
4. Allow the asparagus to pickle for at least 24 hours before serving.
Cooking Time: None (just wait for the magic to happen!)
Pickled Mixed Vegetables
This recipe is a simple and flavorful way to preserve a medley of colorful vegetables, perfect for adding a tangy twist to salads, sandwiches, or as a side dish.
Ingredients:
– 1 cup mixed vegetables (bell peppers, carrots, cauliflower, green beans, onions)
– 1 cup vinegar (apple cider or white wine)
– 1/2 cup water
– 1 tablespoon sugar
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Cut the mixed vegetables into bite-sized pieces.
2. In a large bowl, combine the vinegar, water, sugar, salt, and black pepper. Stir until the sugar dissolves.
3. Add the vegetable pieces to the pickling liquid and let it sit at room temperature for 24 hours.
4. After 24 hours, refrigerate the pickled vegetables for at least 2 weeks before serving.
Cooking Time: 24 hours (plus chilling time)
Summary
Get ready to add some heat and flavor to your canning endeavors with these 18 spicy pickle recipes! From classic dill pickles to sweet and spicy pickled jalapeños, there’s something for every taste bud. Recipes include bread and butter pickles, pickled red onions, green beans, carrots, beets, okra, cauliflower, Brussels sprouts, radishes, garlic cloves, cherry tomatoes, cucumber slices, peppers with mustard seeds, asparagus, and mixed vegetables. Whether you like it hot or not, these spicy pickle recipes are sure to elevate your canning game!