Description
These Spicy Pickled Cucumbers are crisp, tangy, and full of heat! Quick to prepare, they’re the perfect zesty side, snack, or topping for sandwiches, burgers, or rice bowls.
Ingredients
Scale
- 4–5 small cucumbers (Persian or Kirby), thinly sliced
- 1 cup rice vinegar (or white vinegar)
- 1/2 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 2 garlic cloves, smashed
- 1–2 red chili peppers, sliced (or 1 teaspoon red pepper flakes)
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds (optional)
- Fresh dill sprigs (optional)
Instructions
- In a small saucepan, combine vinegar, water, sugar, and salt. Bring to a gentle simmer, stirring until sugar and salt dissolve.
- Place sliced cucumbers, garlic, chili peppers, peppercorns, and mustard seeds in a clean glass jar.
- Pour the hot brine mixture over the cucumbers until fully covered.
- Add fresh dill sprigs if desired. Let cool to room temperature.
- Seal the jar and refrigerate for at least 2 hours (best after 24 hours). Enjoy chilled.
Notes
These pickles stay fresh for up to 2 weeks in the refrigerator. Adjust the spice level by adding more chili or red pepper flakes. Perfect as a topping or snack!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Pickling
- Cuisine: International
Nutrition
- Serving Size: 1/2 cup
- Calories: 25
- Sugar: 3g
- Sodium: 250mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: spicy pickled cucumbers, quick pickles, refrigerator pickles, spicy cucumbers, pickled vegetables