Quick Spicy Pickled Cucumbers
Make delicious homemade refrigerator pickled cucumbers in just minutes. This easy recipe is crisp, flavorful, a little spicy, and perfect for burgers, sandwiches, salads, or snacking.
If you love pickled flavors, be sure to try my Marinated Vegetable Salad. It's another tangy favorite that's perfect as a side dish for summer gatherings.
These no-cook pickled cucumbers made with crisp English cucumbers, thinly sliced red onions, jalapeños, fresh dill, and a simple sweet-and-tangy brine that comes together in just minutes. Since there's no canning involved, you can enjoy these refrigerator pickle chips after a short chill instead of waiting weeks.
This recipe is inspired by years of enjoying homemade pickled vegetables with my best friend. Over the years, we've enjoyed everything from pickled green beans and spicy jalapeños to tangy beets. While traditional canning has its place, sometimes you have an instant craving and don't want to wait long or put in too much effort.
When cucumber season rolls around, I'm always looking for fresh ways to enjoy the summer harvest. Maybe you have a lush summer garden, or like me, stocking up at a local farm stand, this recipe is an easy way to make the most of the season.
These Spicy Pickled Cucumbers have quickly become one of my favorite ways to enjoy all those flavors without hauling out any canning equipment.
Ingredients You Need
- Cucumbers- English cucumbers, Persion, or Kirby work best for pickling.
- Fresh jalapeños for a touch of heat
- Red onion offers flavor and depth.
- White vinegar- Rice vinegar is a touch milder than regular white vinegar.
- Water
- Sugar- Make sure it's granulated so it dissolves easily.
- Kosher salt
- Fresh dill
How To Make Quick Spicy Pickled Cucumbers
- In a small bowl combine water, vinegar, salt, and sugar. Stir until sugar and salt have completely dissolved.
- Pack cucumber slices, red onion, jalapenos, and fresh dill in a mason jar.
- Pour brine liquid over cucumbers until it just covers the vegetables. Secure tightly with a lid and turn it over a few times. Place in the refrigerator and enjoy as soon as 1 hour and up to 1 week.
Ang's Helpful Tips
- Slice the cucumbers evenly so they pickle at the same rate.
- Leave the cucumber peel on for maximum crunch.
- Allow the cucumbers to chill at least one hour before serving, but they're even better after several hours.
- Taste after a day and adjust the heat next time by adding more or fewer jalapeños.
- Store in an airtight container in the refrigerator. I like to use a mason jar.
Are These Cucumbers Super Spicy?
No, the level of spice is mild. However, peppers can differ in spice level. It's easy to add spice but not take it away so start small. I find 2-3 slices per jar gives it a subtle kick that's pleasant in taste and comfort.
Variations To Try
Customize the flavor of your pickled cucumbers with these variations.
- Add garlic cloves.
- Toss in whole peppercorns.
- Add crushed red pepper flakes for more heat or use instead of jalapeños.
- Mustard seeds add a nice touch.
- Add carrots or radishes for extra color and crunch.
Serving Suggestions
Other than eating these straight from the jar as a snack, which is mostly what I do, these cucumbers are super versatile. Serve them on burgers, pulled pork or chicken sandwiches, inside wraps, on a charcuterie board, avocado toast, rice or grain bowls.
Love Cucumbers? Try These Next!
- Creamy Cucumber Tomato Salad
- Cucumber Tomato Sandwich
- Tuscan Tuna Salad With Lemon Oil Dressing
- Mediterranean Couscous Salad
- Easy Greek Layered Dip
- Cucumber potato salad with creamy dill dressing
Quick Spicy Pickled Cucumbers
Equipment
- 2 pint, wide mouth mason jars with lids or a medium bowl with tight fitted lid.
- pourable, 2 cup measuring bowl
- wide mouth funnel this helps to prevent spills
Ingredients
- 3 cups English cucumbers, sliced thin about 1 ½ medium cucumbers
- ⅓ cup red onion, sliced thin
- 6 jalapeño slices 1 small fresh jalapeño
- 4 fresh dill sprigs
- 1 ¾ cup rice vinegar not seasoned, or use white wine or white vinegar
- ¼ cup water, room temperature
- 4 ½ tablespoon granulated sugar
- 2 ½ teaspoon kosher salt
Instructions
- Divide cucumber slices, onions, jalapeños, and fresh dill between two, 16 ounce mason jars. It's okay to pack the vegetables tightly.
- In a pourable measuring cup combine vinegar, water, sugar and salt. Stir until the sugar and salt have dissolved.
- Pour liquid over cucumbers, leaving a little room at the top of the jar so it doesn't spill over. Use a wet cloth to wipe around the rim for any drips. Secure the the lid tightly and turn it over a few times to distribute the brine with the vegetables.
- Place the jars in the refrigerator and allow to pickle for at least 1 hour before enjoying.
Notes
Nutrition
Note: Some of the links on my website are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra charge to you.
These look real yummy! Thank you for sharing I will probably make some with jalapeno and some without as I don't do spicy but my husband likes that.ty❤️
I'm so glad! I hope you enjoy them Marty!
This was easy to make and we love them! Just the right amount of heat for us, too.
I'm so glad to hear that Suzanne! Thank you for the review! ❤️