Did you know there was a period of time when I was scared of pickles? If you’ve been following along for the past few years, that won’t come as a surprise to you. I was a picky eater! But these days I’m all about these Homemade Spicy Pickles!
OMG. These are hands down the best homemade spicy pickles on the planet! You can make them as spicy as you want or keep it mild – but literally get ready for your life to change. They are rocking my world and I’ve been making them on repeat ever since Persian Cucumbers have been exploding at the farmers markets.
I’d classify these as quick pickles. It doesn’t take weeks to make them, just a few hours. Which means they are perfect to whip up the morning before a party, or the day before a BBQ… I’ve got ya covered!
Garlic and ginger are the 2 most prominent flavors in this and gives it some real spunk. The rice vinegar gives it even more flavor than a traditional white vinegar, in my opinion! And the jalapenos and the green onions are icing on the cake. You can leave out the jalapeno if you want it to be mild, no problemo!
Homemade Spicy Pickles
- 1/2 pound Persian cucumbers sliced ½ in thick
- 1/2 tbsp kosher salt
- 2-3 cloves garlic sliced thin or minced
- 1 tablespoon grated fresh ginger
- 6 green onions chopped
- 1/2 cup rice vinegar plus more as needed
- 1 jalapeno sliced thin seeds removed for less spice.
- 1 tablespoon honey
- 1 teaspoon low sodium soy sauce
- 1/2 teaspoon sesame oil
- Place cut cucumbers in a colander set over a bowl, sprinkle with kosher salt and give a quick toss to make sure it’s evenly coated. Let sit 30 minutes.
- Rinse cucumber under running water, remove excess water by placing cucumbers on a towel to blot dry.
- In a mixing bowl, combine cucumbers and remaining ingredients. Stir to coat. The liquid should cover the cucumbers entirely. Cover and refrigerate for at least 4 hours or overnight.
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
Do theses need to be stored in mason jars? How long will they be good?
Can’t wait to make them!!!
yes to mason jars!! I keep them for up to 10 days!
I love putting pickled things on my veggie burgers. These will be a great addition.
I’m a total spice head so these are right up my alley!!
Looks delicious. Love pickles!
Instead of coins, can I cut spears?
Is any adjustment to the ingredients necessary?
These are deadly. Whoa!!!!! I cant stop eating them, and they haven’t even marinated 4 hours. Love,love,love them. Thank you for this recipe.
Can you can them for a longer shelf life or will the oil and honey spoil?
that’s a great question – I’m not entirely sure as I always jut use them as quick pickles
The honey will be fine. I do however recommend leaving out the seseme oil. If you use the oil you will need to pressure can. Personally I never use seseme oil. To me it doesn’t add enough flavor to anything to justify the extra expense. I have a jam and jelly business so I’ve learned to be very careful with the products I use.
Do you mean Toasted sesame oil, or just sesame oil? And I presume regular rice wine vinegar, not seasoned.
all of the mentioned products work so you can use whichever you prefer. I opt for the plain sesame oil and regular rice wine vin
Can I use English cucumbers instead of Persian?
What would you suggest to replace honey to make vegan?
These were great. Wonderful side for any meal.
These are so good. I tripled the recipe when I make it and I only have a family of four to feed. Great side dish for any meal.Thanks for the awesome recipe
What size mason jar did you use?
I wish I remembered!! you can really use any size jar! Just increase vinegar if it’s a big one!
I used 500ml jars, I wound up adding quite a bit more vinegar to make sure they more submerged but they taste amazing and it has not been 4 hours!
Do these need to be kept refrigerated or could they be mailed?
best if chilled!
Does the honey make these sweet? Also, I’m obsessed with dill pickles, how do you think these would be with dill added?
dill would be great! and no the honey just cuts the acidity a bit. Not sweet but you can also totally leave out
5-stars!! Cannot stop eating them! I was worried they wouldn’t pickle because the brine didn’t cover the cukes in the container completely, but I stirred several times to coat and they were PERFECT!
Look no further for the BEST quick fridge pickle! These are amazing, I make them weekly since discovering this recipe!
I made these last week and was so surprised at their taste. I’ve shared with several others and have more requests for jars!
How sweet does the honey make them and how would it be to omit the honey?
you can omit but it really just evens things out. Doesn’t make them sweet at all
I am all set to try this with my abundance of cucumbers!! Yum!
How long do they last in the fridge?
About a week!!
The vinegar & all don’t cover the cucumbers. Any advict
add more vinegar!
Should these be completely submerged in the jars?
Delicious! I used these with a French lentil and pork belly salad and they were perfect!
Do you use seasoned or unseasoned (plain) rice vinegar??
I’ve done it both way – and both work and are excellent
I’m confused. The liquid doesn’t cover the cucumbers. So I guess I need to triple the ingredients to cover?