Spicy Quick Pickles

Crisp, spicy, and ready in a flash — these pickles are perfect for when your cucumbers are coming in faster than you can say "garden harvest."

Spicy Quick Pickles in a jar

When the Cucumbers Won’t Stop Coming…

It all started with an overachieving cucumber plant and a family who loves a little heat. These spicy quick pickles were born out of necessity — and they’re now a family favorite. No canning required, just a clean jar and a craving for something crisp and tangy.

Ingredients

  • 2 large cucumbers, sliced (we use Armenian or pickling cukes)
  • 3 garlic cloves, smashed
  • 1 cup white vinegar
  • 1 cup water
  • 1 tbsp kosher salt
  • 1 tsp sugar
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp whole mustard seeds (optional)
  • 1/2 tsp black peppercorns (optional)
  • Fresh dill (or a sprinkle of dried if that’s what you have)
  • Optional: habanero pepper cut in half or sliced jalapeño or Thai chili for extra heat

Instructions

  1. In a small saucepan, combine vinegar, water, salt, sugar, and spices. Bring to a simmer until salt and sugar are dissolved. Remove from heat.
  2. Pack a clean mason jar with sliced cucumbers, garlic, dill, and optional chili slices.
  3. Pour hot brine over the cucumbers until fully submerged.
  4. Let the jar cool slightly, then cover with lid and refrigerate.
  5. Pickles will be flavorful in 24 hours — even better after 2-3 days!

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Watch Us Make It!

See the full cucumber harvest and how we made these pickles from garden to jar.

Tips & Variations

  • Make it mild: Skip the chili peppers and use only mustard seed and dill.
  • Make it colorful: Add red onion slices or a few strips of carrot.
  • Don’t throw away that brine! Use it for salad dressings or quick pickled onions.

Garden Tools We Use

These are our favorite tools for harvesting and prepping our garden produce: