Spicy Quick Pickles | National Pickle Month

Pickles are seriously the best. I eat them any chance I get and might be why I love deli sandwiches so much. But, I never think to make them at home … until now! July is National Pickle Month so it’s the best time to grab some cucumbers and toss ’em in some brine to make some crunchy homemade quick pickles.

I don’t really discriminate against pickle spears or pickle chips. I love ’em all. Not only do I love them but O loves them which is totally normal for a toddler. However, these spicy quick pickles are not toddler friendly unless your kiddo loves spicy food.

If you love pickled items as much as me and O, head all the way to the bottom for 11 new recipes celebrating National Pickle Month!

If aren’t a fan of spicy pickles, you can absolutely leave the peppers out of this recipe. I would add something else for a little more flavor like black peppercorns, fresh dill, or garlic cloves. That’s the great things about homemade pickles, you can use the brine as a base and seriously add whatever sounds delicious!

These ingredients and kitchen tools will help you make these deliciously crunchy and spicy and quick pickles!

• Mason Jars
• Funnel
• Medium Size Pot

If you like this recipe on The Beard and The Baker, you might also like these:

• Charcuterie Board
• Simple Greek Salad
• Naan Pizza Dippers

Quick Spicy Pickles

These pickles are super quick, super delicious, and a little bit spicy! Make a batch of spears and slices so you have them for every occasion.

5 from 4 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 1 day day

Servings: 2 pints

Ingredients

• 3-4 Tablespoons sea salt more or less depending on salt preference
• 1/4 cup apple cider vinegar
• 4 cups water
• 2 large cucumbers sliced into spears and/or chips
• 2 jalapenos sliced
• 3-4 habanero peppers sliced, optional

Instructions

• Add sea salt, apple cider vinegar, and water to a medium pot and whisk to combine. Bring to a boil. Simmer for about 5 minutes.
• Remove from heat and cool for 5-10 minutes. While it's cooling, arrange your cucumbers and peppers into their respective pint jars. For spears, just fit comfortably and make sure they are trimmed to fit in the jar. For slices, fill until about 1 inch below mouth of jar so it doesn't overfill when you add the liquid.
• Fill jars with brine liquid until about 1/2 inch from top of container. Tighten jar and place in fridge for at least 24 hours. Enjoy within two weeks, if they last that long!

Made our recipe?Mention @Thebeardandthebaker or tag #beardandbaker!

Notes

Recipe adapted from Alex Guarnaschelli / Food Network. 

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