Best Easy Sweet & Spicy Dill Pickles

A few years back, I started a vegetable garden. I was wary because up until that point, I wasn’t exactly known for having a green thumb (quite the opposite, in fact). But I stuck with it, and I’m now the proud backyard farmer of cherry tomatoes, bell peppers, jalapeños, herbs, and a booming patch of pickling cucumbers. In season, I have so many cucumbers that I make a new jar of pickles every 2 days. The good news is, I’ve perfected my spicy dill pickles recipe. And boy, are they addictive!!

These dill pickles are tangy, briny, and spicy, with the option to make them as hot or as mild as you’d like. The best part is, you can use this refrigerator pickling method for just about any veggie, no canning needed. Try homemade pickled onions next.

What Makes These the Best Refrigerator Dill Pickles

• Crunchy and spicy. These dill pickles have classic briny flavor, mild sweetness, and heat from the habanero. It’s everything I love about dill pickles, with a spicy kick.
• Never buy store-bought again. I haven’t bought pickles from the store since I started making these. It’s SO easy, and you’ll wonder why you didn’t start making your own dill pickles sooner.
• One method, endless possibilities. Turning cucumbers into pickles involves adding a brine and letting them sit. That’s it! I’ll share exactly how to do it, plus my home pickling variations, tips, and tricks.
• Preserve fresh cucumbers. Dill pickles are a wonderful way to use up and preserve a bumper crop of summer cucumbers.

What You’ll Need

Ready to pickle some cucumbers? Here are the ingredients for the sweet-spicy brine. Scroll to the recipe card for the exact measurements.

• Cucumbers – Don’t use regular cucumber; even English cucumber won’t work in this recipe (see below). Look for the short, stubby ones, like Kirby or Persian cucumbers.
• Vinegar – I use both distilled white vinegar and apple cider vinegar in this recipe. I find the mixture of both really adds flavor. You could also use rice wine vinegar. Vinegar is a key ingredient when making a brine, so you definitely can’t skip this ingredient. You’ll also add water to cut some of the intense vinegar “bite” and smooth out the flavor.
• Sugar – This balances the savoriness of the pickles but doesn’t overpower it. These are NOT sweet and sour/bread and butter pickles.
• Salt – Always, always use salt. Your dill pickles won’t taste the same and won’t pickle as well without it.
• Onion – You don’t need a ton; just a few thin slices will add just the right amount of flavor.
• Garlic – Another key ingredient in pickle recipes. If you don’t have fresh garlic, use jarred garlic instead (substitute each fresh clove with 1 tablespoon of jarred garlic).
• Mustard Seeds – For subtle flavor.
• Habanero – I’ve found that half a habanero pepper is enough to infuse the brine with just the right level of heat. If you love hot pickles, you can add more. I’ve also substituted habanero with jalapeño pepper from the garden occasionally. For classic dill pickles without the spice, leave out the peppers entirely.
• Dill – This lemony-scented herb gives these refrigerator pickles their signature dill taste. I’ve used both fresh dill and dried.

What Cucumbers Make the Best Pickles?

The best cucumbers to use for pickles are pickling cucumbers, called Kirby cucumbers. They hold up to the brine much better than English cucumbers do, leaving you with firm, crunchy pickles instead of soft ones. I’ve also found that Persian cucumbers do the job as well.

How to Cut Cucumbers for Pickles

There’s more than one way to cut cucumbers for pickles:

• Spears: To slice cucumbers into spears, slice lengthwise into quarters so you have four equal spears. If you’d like them thinner, you can always slice them again.
• Slices or Coins: Slice cucumber into 1/4″ to 1/3″coins. For maximum flavor, use a crinkle cut. I use this crinkle cutter that I bought on Amazon that’s pretty inexpensive and works great.
• Long Sandwich Slices: To cut these, slice the cucumber into long, thin 1/3″ strips lengthwise.
• Whole: Pretty self-explanatory!

Making Refrigerator Pickles, Step-By-Step

These spicy dill pickles are not canned, so there’s no sterilizing needed. They are simply put into clean jars and stored in the refrigerator. Hence the name, “refrigerator pickles.” Heating the brine helps speed up the pickling process, so these easy pickles are ready to eat after 24 hours. Let’s make them:

1. Prep the cucumbers. Wash the cucumbers. Slice off the ends and cut into the desired size (see the section on How to Cut Cucumbers above). This recipe uses crinkle-cut coins/slices, but you can choose any cut you prefer.
2. Make the brine. Next, to a saucepan, add vinegar, water, apple cider vinegar, salt, and sugar. Bring that to a boil until the salt and sugar are fully dissolved.
3. Fill the jars. Now, add the dill, mustard seed, thinly sliced onion, garlic cloves, habanero pepper, and cucumber slices to a 32-ounce mason jar. Pour the brine mixture over the pickles so they’re fully submerged.
4. Cover and chill. Seal the jar with a leak-proof lid and place the pickles in the refrigerator for 24 hours. I like to wait up to 48 hours for the best flavor. Enjoy!

Ways to Use Spicy Dill Pickles

Spicy refrigerator dill pickle slices are delicious on burgers and sandwiches. They’re also great on the side, cut as spears. Try these other favorite serving ideas:

• Salads: Add chopped pickles to avocado egg salad, classic chicken salad, or potato salad.
• Charcuterie: Pickles are one of my favorite additions to a cheese board.
• Sandwiches: Try them on pulled pork sandwiches
• Burgers: Pickles are a classic topping on a bacon cheeseburger or a turkey burger.
• Meal bowls: Add tangy dill pickles to a Vietnamese-style bahn mi bowl or a high-protein burger bowl.

How Long Do Refrigerator Dill Pickles Last?

Properly stored, most homemade pickles last up to 2 months in the refrigerator. Keep them sealed airtight in jars, completely submerged in the brine. Note that the longer pickles sit, the softer they become in the brine. I’ve found these refrigerator dill pickles taste best at 2-3 weeks.

More Homemade Condiments

• Homemade Caesar Dressing
• Homemade Basil Pesto
• Red Enchilada Sauce
• Homemade Baked Beans
• Pico de Gallo
• Homemade BBQ Sauce