Learn how to make spicy refrigerator pickles! This is a traditional dill pickle recipe, ramped up with dried chilis and red pepper flakes. Quick and easy!
Prep Time:10 minutes
Cook Time:5 minutes
Total Time:15 minutes
Yield:two 1-quart jars
4 garlic cloves, peeled
1/2 tsp calcium chloride granules (such as Pickle Crisp), optional
4 dried red chilis (such as Arbol)
2 lbs (about 6) pickling cucumbers (such as Kirby), ends trimmed and quartered
10 sprigs of fresh dill
1 1/2 cups distilled white vinegar
3 tbsp kosher salt
1 tbsp sugar
2 cups water
1 tbsp whole mustard seeds
1 tsp whole coriander seeds
2 bay leaves, crumbled
1 tsp whole allspice berries
1 tsp red pepper flakes
1 tsp black peppercorns
Divide garlic cloves, calcium chloride (if using) and chilis into two clean 1-quart glass jars. Pack jars tightly with cucumbers and dill. Set aside.
In a saucepan, combine vinegar, salt, sugar, water, mustard, coriander, cloves, bay leaves, allspice berries, red pepper flakes and black peppercorns. Bring to a boil, simmer for a minute, then remove from heat.
Pour the hot brine over the cucumbers, leaving 1/2 inch of headspace. Wipe the edges clean and cover with lids. If desired, proceed to process jars. Otherwise for quick pickles, let cool completely then store in the refrigerator. For best results, refrigerate for 3 days before eating.
Quick pickles will keep for several months in the refrigerator.
These cucumber pickles can be processed in boiling water and will last up to 1 year, as long as the lids remain vacuum sealed.
Make sure to use sterile jars (boil for 10 minutes) and process according to your elevation (anywhere from 15- 25 minutes for raw packed quart jars).