Homemade Spicy Pickles


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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!

Homemade Spicy Pickles from www.whatsgabycooking.com (@whatsgabycookin)

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

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Gaby Dalkin
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  • 1 pound Persian cucumbers sliced ½ in thick
  • 1 rounded tablespoon kosher salt
  • 2-4 cloves of garlic sliced thin or minced
  • 1 tablespoon grated fresh ginger
  • 6 green onions chopped
  • 5 tablespoons rice vinegar
  • 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. Cover and refrigerate for at least 4 hours or overnight.
Homemade Spicy Pickles: Chef Vision

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

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  1. Denise

    Do theses need to be stored in mason jars? How long will they be good?
    Can’t wait to make them!!!

    • Gaby

      yes to mason jars!! I keep them for up to 10 days!

  2. monika

    I love putting pickled things on my veggie burgers. These will be a great addition.

  3. gerry speirs

    I’m a total spice head so these are right up my alley!!

  4. Eric Jones

    Looks delicious. Love pickles!

    Instead of coins, can I cut spears?

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  8. S. M.

    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.

  9. Caryn Armstrong

    Can you can them for a longer shelf life or will the oil and honey spoil?

    • Gaby

      that’s a great question – I’m not entirely sure as I always jut use them as quick pickles

  10. Lexi

    Do you mean Toasted sesame oil, or just sesame oil? And I presume regular rice wine vinegar, not seasoned.

    • Gaby

      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

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  12. Gigi

    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