Hot and spicy pickles

Gin Lee
Preparing refrigerator pickles/ Refrigerated hot and spicy pickles/Photo byGin Lee

Today, I am making two quarts of homemade refrigerated hot and spicy pickles. My recipe is for two quart jars. It's easy and requires no canning. However, I still sterilize everything before I pack my cucumbers. Since I am not canning these jars of pickles, they will have to be stored in the refrigerator. However, the heat from the hot brine usually seals the lid tight. This is an awesome recipe to make homemade pickles fast, and it comes in handy when your cucumber plants aren't producing enough to process a bunch of pickles at once.
Refrigerated hot and spicy pickles/Photo byGin Lee


  • 12-16 pickling cucumbers, the amount depends on the size of your cucumbers
  • 2 garlic cloves, halved, or minced
  • 1 large onion, finely diced
  • 8 chili peppers, finely diced
  • 4 teaspoons of dried dill seed
  • 1 tablespoon of black peppercorns, cracked
  • 2 teaspoons of mustard seeds
  • 1 teaspoon of red pepper flakes
  • 1 teaspoon of allspice
  • 1 teaspoon of cloves
  • 2-½ cups vinegar, both apple cider vinegar, or white vinegar will work
  • 2-½ cups of water
  • 4 tablespoons of pickling salt


First, wash your jars, rings, lids, canning funnel, and ladle with hot soapy water and rinse well. Place your jar in a 200 degrees F oven to sterilize it. Allow the jar to get super hot. Then take them out of the oven with canning tongs when you're ready to fill them. (The second step isn't absolutely necessary for refrigerated pickles, but I like doing it for the added reassurance.)

Now, wash and scrub your cucumbers. (Slice off the ends of each cucumber if you prefer crispier pickles.) Then prepare your pickles by either slicing them, cutting them into spears, or leaving them whole.

Once that's finished, add your dill, minced garlic, diced onion, diced chili peppers, black peppercorns, mustard seeds, red pepper flakes, allspice, and cloves to the jar. Now, begin packing your cucumbers inside the jars.

Next, to prepare the pickling brine, you'll need to add the vinegar, pickling salt, and water to a pan. Bring the brine to a boil. Then reduce the temperature and allow it to simmer for five minutes.

Place a canning funnel into the opening of the jars and use a ladle to pour the brine over your cucumbers. Leave a quarter inch of headspace in the jars.

Using a clean kitchen towel, or paper towel, wipe the rims of your jars. Place a sterilized lid on both jars. Allow your pickles to cool, then place them inside your refrigerator.


You can use pickle spice if you prefer. I use a little over half the ingredients that's in store-bought pickle spice. These spices aren't necessary to add, but they'll add additional flavor to your pickles. For the best quality pickles, use pickling salt when pickling cucumbers. Don't confuse pickle spice for pickle seasoning. They're not the same thing.

It is safe to use regular table salt when you're making pickles. However, using non-iodized table salt will turn your pickle brine cloudy. While regular iodized table salt will darken the appearance of your pickles.

Remember to place your refrigerated pickles inside your refrigerator. I allow my pickles to sit in the refrigerator for a few days before I open them. Doing this allows them to marinate in the spices and have a better flavor.

The pickles will last for three months before going bad. After that length of time, I don't know. My pickles are generally eaten pretty fast.

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ABOUT THE AUTHOR: Gin Lee is a native of Arkansas. She studied at The Institute Of Children's Literature. She is an animal rescuer, food critic, organic gardener, food editor, home cook, food blogger, artist, and a complete do-it-yourselfer. Gin Lee is a published author, journalist, and contributor, among other works, and she resides in a rural town, in Arkansas, with her husband, their fur babies, Highway, Princess, Stinkpot the turtle. A huge thanks goes out to all for reading, following, and sharing Gin Lee's articles! Thank you! Since Gin Lee lives in a rural area, there's not much local news to cover. So, she covers articles of interest on how-to's about organic gardening, recipes, homesteading, and survival techniques. If those things are of interest to you, then you'll never (hopefully) be disappointed. She tries to cover a wide variety of articles to entertain everyone. Comments are turned off due to rudeness and hatefulness. The world has enough vulgarity, hatefulness, and arrogance without it having any help. Since having the simple courtesy of manners is lacking and sharing words of kindness does not abide in a few people. Those few people ruin what's supposed to be educational and an enjoyable experience for all others. Gin Lee does have children and young adults that are followers. Potty mouths, vulgarity, and hate are not acceptable. Apologies go out to those of you who generally are very sweet and also to Gin Lee's followers who have been a witness to others being rude and malicious. Hopefully, you'll be understanding of the measures that have to be put into place. Please be kind to one another.

Hickory Ridge, AR

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