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Spicy Homemade Pickles

A quick and easy, refrigerated spicy pickle recipe,
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 jars
Author Kat @amomsimpression


  • 1 pound small cucumbers washed and dried
  • 1 cup white distilled vinegar
  • 1 cup water
  • 1 teaspoon sugar
  • 2 teaspoons sea salt
  • 2 large cloves of garlic
  • 1 jalapeƱo pepper seeded and cut in half
  • 4-6 sprigs of dill
  • 2 teaspoons mustard seed
  • 1/2 red bell pepper sliced
  • 2 Mason Jars I used pint sized, if you are using full sized double brine ingredients


  1. Cut your cucumbers in sticks according to your preference.
  2. In a small pot, bring water, vinegar, salt and sugar to a simmer.
  3. Meanwhile, place remaining ingredients into your mason jars. I placed the bell papers between my cucumber slices to add flavor (and color). Make sure everything is packed inside very tightly.
  4. After the salt and sugar completely dissolved and the water is simmering, remove pot from the stove. While hot, pour into each mason jar, dividing evenly between the two jars and enough to cover the tops of the cucumbers.
  5. Top the jars with the lids and cool on your counter before putting the jars in the fridge.
  6. Allow the cucumbers to pickle for at least 3 days before eating. These pickles will last about a month in the fridge.