Calling all pickle junkies. These are perhaps the easiest and best spicy pickles you can make at home. This is not a recipe for pickling cucumbers, but rather a method for how to make spicy pickles from store bought dill pickles. Quick, easy and full of flavor, these unique Homemade Sweet and Spicy Pickles will be a staple in your refrigerator.
My Aunt Lena always said “You can pickle a beet, but you can’t beat a pickle”. I wish she was still alive as I’d make these for her on a regular basis. She thought eating a pickle cured any worry, any ache or any pain. And I do believe she’d have loved this recipe.
Homemade Spicy Pickles
What a great way to dress up, spice up and sweeten up a big jar of dill pickles. And when they’re done you have super delicious, crunchy, spicy pickle chips. With a flavor perfect for snacking, piling onto Kickin’ Chicken Sandwiches, or Buffalo Bill Burgers. Or even chopped up for potato salad or macaroni salads. And perfect on a hot dog. Instead of Calico Beans or that peach pie, take a big bowl of these pickles to the next back yard BBQ you’re invited to.
Most refrigerator pickles ask you to heat a brine with vinegar, water, sugar and salt. And add a complex mixture of pickling spices. Do you have sugar? Do you have garlic? Do you have red pepper flakes and Tabasco Sauce? Then let’s get started.
A semi-homemade pickle recipe, here’s how easy it is to make Best Spicy Pickles
- Buy two large jars of Vlassic Original Whole Dill Pickles. Do Not Use Kosher pickles, the texture will be bad in a rubbery sort of way. Remove them from their brine and slice them about 1/2 inch thick into a large bowl. Simply add sugar, a big splash of Tabasco Sauce, dried garlic and red pepper flakes.
- Let them sit at room temperature for two hours, stirring now and then.
- During their rest, they will create their own liquid. After the two hours, transfer to jars and let them rest in the refrigerator for three days before eating. And you have some of the best tasting homemade sweet and spicy pickles ever. And they keep their crunch.
I’ve seen similar recipes that are names Fire and Ice Pickles, Texas Christmas Pickles and Cajun Christmas Pickles. They are great for gifts for my pickle loving family and friends, but I love having them in my refrigerator year round.
Recipe for Best Spicy Pickles, How to Make Sweet and Spicy Pickles from Dill Pickles
I hope you give this easy pickle recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating. Your feedback is valuable to me for developing future recipes. And if you have a favorite refrigerator pickle recipe, let me know, I’d love to give it a try.
Love pickling? Ever tried pickled beets? Take a look at my step by step recipe for Pickled Beets. And this one for Curry Pickled Cauliflower
These are perhaps the easiest and best spicy pickles you can make at home. This is not a recipe for pickling cucumbers, but rather a method for how to make spicy pickles from store bought dill pickles. Quick, easy and full of flavor, these unique Homemade Sweet and Spicy Pickles will be a staple in your refrigerator.
- 2 46-oz jars whole dill pickles not Kosher
- 4 cups sugar
- 1 1/2 tablespoons hot pepper sauce
- 1 tablespoon dehydrated minced garlic
- 2 teaspoons crushed red pepper
- Drain and discard the pickling juice from the dill pickles (or save the juice and use to marinate chicken wings).
- Slice the pickles in thick, nice size chips, (larger than quarter-inch, less than half-inch) and place in a large bowl.
- Add remaining ingredients and stir to mix. Allow to rest for about 2 hours. Stir from the bottom several times. The sugar will dissolve and the pickles will produce its own liquid.
- Place the chips in jars distributing the liquid among the jars. Seal and refrigerate for 3 or 4 days before enjoying and gift giving.
If you love this recipe for Best Spicy Pickles, you may be looking for another good pickling project? You won’t want to miss:
Recipe Link >> Pickled Beets, How To Make Pickled Beets the Old Fashioned Way, A Step by Step
Rocky Mountain Woman says
April 17, 2018 at 10:19 amI do love spicy pickles. I will definitely give these a try!
Lea Ann Brown says
April 19, 2018 at 10:13 amPlease check back and let me know what you think.
John / Kitchen Riffs says
April 18, 2018 at 8:14 amWhat a fun recipe! Easy, too. Love a good pickle, and it looks like these are exceptional. Thanks!
Lea Ann Brown says
April 19, 2018 at 10:11 amThanks John. Always good to hear from you.
Claudia Lamascolo says
April 18, 2018 at 9:32 amYou are so talented this is something I have never tried I envy you. I don’t have the time to think about it! Although it looks so easy!
Lea Ann Brown says
April 19, 2018 at 10:10 amClaudia, these are so easy, I hope you try the recipe.
ally says
April 18, 2018 at 2:09 pmMan, oh, man, you make this look so easy! I’m making!! thank you!
Lea Ann Brown says
April 19, 2018 at 10:10 amThanks Ally. I give a lot of them away and always get requests for more.
sue | theviewfromgreatisland says
April 19, 2018 at 8:49 amLea Ann this is brilliant, I love kitchen hacks like this!
Lea Ann Brown says
April 19, 2018 at 10:09 amThanks so much Sue.
Robin Daumit says
April 19, 2018 at 1:47 pmOutdoor picnic season it right around the corner and these will be a perfect addition to my pickle loving family condiments!
Christine says
April 19, 2018 at 5:30 pmFun and easy. Love it.
mjskitchen says
April 19, 2018 at 7:45 pmWhat a clever idea to turn a jar of boring store pickles into sweet and spicy. I love these and you can bet I’ll be making a batch.
The Food Hunter says
April 20, 2018 at 8:40 amThis sounds like something I need to try soon
Lea Ann Brown says
April 22, 2018 at 10:09 amLet me know what you think.
Michele @ Bacon Fatte says
April 20, 2018 at 10:10 pmO.K… This has to be the easiest pickle recipe ever! I love it! And they look so good… Yum!
Lea Ann Brown says
April 22, 2018 at 10:09 amThanks Michele. It’s one of our favorites.
Michaela Kenkel says
April 21, 2018 at 7:49 pmI am a pickle fanatic!! This jar wouldn’t last very long in my presence!
Lea Ann Brown says
April 22, 2018 at 10:07 amThey sure don’t last long around here! 🙂
Colleen says
April 22, 2018 at 2:58 pmOutstanding, Lea Ann! We never use a whole jar of dill pickles but might if they are “enhanced.” Will try with a smaller version of your recipe next time I open a jar of dills – and will report back. Thank-you! Colleen
dan says
April 27, 2018 at 5:26 amYes! Great stuff, what a fun read.
Vickie says
June 2, 2018 at 10:01 amI remembered this recipe and came back to print it. I’m making Cuban sliders for a potluck and wanted to have a bowl of pickles on the side. Sadly the event is tonight and the pickles won’t be ready for a few days – guess I’ll have to eat them all by my myself. ? will let you know.
Lea Ann Brown says
June 2, 2018 at 3:43 pmDarn! Those pickled would be fantastic with Cuban Sliders!
Kelsey says
June 21, 2018 at 3:52 pmHow long do these last in the fridge. Is there a way to can then so they last longer?
Sam says
July 16, 2018 at 3:21 pmThis is a great idea, can’t wait to try this at home! I absolutely love spicy pickles, thanks for sharing!
Lea Ann Brown says
July 17, 2018 at 5:51 amYou are absolutely welcome. I hope you give them and try and let me know what you think.
Pat Knotts says
August 6, 2018 at 3:44 pmQuestion: I have limited refrigerator space and was wondering if anyone has canned them after the 3 or 4 day wait period. Love the pickles and would love to give them as homemade gifts. If no one has, I will try and report back. I can sweet pickles in a hot water bath for about 5 minutes so what can it hurt.
Lea Ann Brown says
August 7, 2018 at 6:28 amHi Pat. Please let us know how this works. I really can’t see any reason it wouldn’t. And I’m with you. I have limited refrigerator space and would make them more often if I could can them. Thanks so much.
Jeanna says
October 21, 2018 at 2:33 pmMy dad made these and they were amazing! However, I try my best to eat low carb. Do you think a sugar substitute like erythritol or xylitol would work just as well?
Lea Ann Brown says
October 22, 2018 at 7:23 amSo glad your Dad gave them a try. They’re popular around here. 🙂 I’m sorry, but I can’t be of any help in this case. I actually know nothing about artificial sweetners. But intuition tells me it wouldn’t work with this recipe. If you try it, let me know.
Ann Sweatt says
November 18, 2018 at 3:42 pmWhy not Kosher dill
Lea Ann Brown says
November 18, 2018 at 4:04 pmI wish I knew. Sorry I can’t answer the question. I’ll email the Executive Chef from Culinary School and see if he knows the chemistry about why. I’ll let you know.
Dia says
June 9, 2019 at 5:57 pmI like my pickles super spicy w/habernero and Thai peppers but no sugar. Would I prep the same way? Also I like mine with garlic in it too. What do you suggest? Thank you!
Lea Ann Brown says
June 10, 2019 at 9:30 amWhen adding sugar to the drained and sliced pickles, it creates a syrup. If you delete that step you won’t have that liquid. I can’t see how it would work without it.
Shon Koenig says
August 1, 2019 at 8:39 pmHi folks! I made the Best Spicy Pickle recipe 5 days ago. After day 2 I was not sure they would last until day 4! this was an easy recipe and I cannot believe how wicked good these pickles are! Just the right amount of heat , not painful heat, just fun tickle your tastebuds heat! This recipe made 2 pint jars full and one bigger jar that I had purchased kraut in. So a nice amount. And no canning heat and mess! Cannot beieve how easy and good these are! Did I say that before?! I made them exactly like the recipe said and they are perfect. Thank you so much! I will never be without these if I can help it!
Lea Ann Brown says
August 3, 2019 at 1:00 pmHi Shon. Thank you so much for taking the time to review this recipe. And I’m so glad you liked the recipe. I always have a supply of these on hand. So easy to make and so good. Everyone always raves.