This is not a recipe for pickling cucumbers, but rather a method for how to make spicy pickles from store bought dill pickles. Calling all pickle junkies. This is perhaps the easiest and best recipe for spicy pickles you can make at home. 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 this recipe for spicy pickles 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 sandwiches, or Buffalo Bill Burgers. Or even chopped up for potato salad or macaroni salads.
And perfect on a hot dog. Set out a big bowl of these pickles for your next back yard BBQ.
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 learn how to make spicy pickles – the easy way.
And you have some of the best tasting homemade sweet and spicy pickles ever. And they keep their crunch.
A semi-homemade pickle recipe, here’s how easy it is to make Best Spicy Pickles.
Ingredients You’ll Need
- Pickles: 2 – 46-ounce jars of whole Dill Pickles. Kosher or Non-Kosher will work.
- Hot Sauce: Use your favorite brand. For us it’s Tabasco Sauce.
- Red Pepper Flakes
- Dehydrated Garlic Flakes, or Dehydrated Onion Flakes: Some brand of Kosher Dills can already have a strong garlic flavor. Whereas, pickles that are not Kosher will not. Use either garlic flakes or onion … or a little bit of both.
- Granulated Sugar
Tip: Save That Pickle Brine. I’ve never made them, but use the pickle brine to make chicken wings. Check out my friend Nick’s recipe for Pickle Brined Chicken Wings.
Step by Step Instructions
Be sure to see the recipe card below for complete ingredients and instructions.
- Buy two large jars of Vlassic Original Whole Dill Pickles.
- Remove them from their brine and slice them about ½ inch thick into a large bowl.
- Simply add sugar, a big splash of Tabasco Sauce, dried garlic or dried onion 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, and once the sugar is all dissolved, transfer to jars and let them rest in the refrigerator for three days before eating.
Tip: The sugar liquid created from these pickles is very sticky. Use a clean damp cloth to wipe the rims of the jars before placing on the lids. This will keep the lids from sticking when ready for use.
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.
How to Make Spicy Pickles from Store Bought Dill Pickles
I hope you take the time to learn how to make spicy pickles from dills. It’s truly an easy spicy pickle recipe. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
More Fun Quick Pickling Recipes
Love pickling? Ever tried pickled beets? Take a look at my step by step recipe for Pickled Beets.
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.
How to Make Spicy Pickles from Store Bought
Ingredients
- 2 46-oz jars whole dill pickles drained
- 4 cups sugar
- 1 ½ tablespoons hot pepper sauce Tabasco works well here
- 1 tablespoon dehydrated minced garlic Or onion flakes, see note below.
- 2 teaspoons crushed red pepper
Instructions
- Drain and discard the pickling juice from the dill pickles.
- 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.
- Once the sugar is dissolved, place the chips in jars distributing the liquid among the jars. Wipe rims with a clean we cloth, seal and refrigerate for 3 or 4 days before enjoying and gift giving.
Notes
- Dehydrated Garlic Flakes, or Dehydrated Onion Flakes: Some brand of Kosher Dills can already have a strong garlic flavor. Whereas, pickles that are not Kosher will not. Use either garlic flakes or onion … or a little bit of both.
Nutrition
How To Make Spicy Pickles From Store Bought Dills … They’re The Best.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
Hi 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!
Hi 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.
I 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!
When 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.
My 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?
So 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.
Why not Kosher dill
I 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.
Question: 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.
Hi 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.
This is a great idea, can’t wait to try this at home! I absolutely love spicy pickles, thanks for sharing!
You are absolutely welcome. I hope you give them and try and let me know what you think.
How long do these last in the fridge. Is there a way to can then so they last longer?
I 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.
Darn! Those pickled would be fantastic with Cuban Sliders!
Yes! Great stuff, what a fun read.
Outstanding, 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
I am a pickle fanatic!! This jar wouldn’t last very long in my presence!
They sure don’t last long around here! 🙂
O.K… This has to be the easiest pickle recipe ever! I love it! And they look so good… Yum!
Thanks Michele. It’s one of our favorites.
This sounds like something I need to try soon
Let me know what you think.
What 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.
Fun and easy. Love it.
Outdoor picnic season it right around the corner and these will be a perfect addition to my pickle loving family condiments!
Lea Ann this is brilliant, I love kitchen hacks like this!
Thanks so much Sue.
Man, oh, man, you make this look so easy! I’m making!! thank you!
Thanks Ally. I give a lot of them away and always get requests for more.
You 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!
Claudia, these are so easy, I hope you try the recipe.
What a fun recipe! Easy, too. Love a good pickle, and it looks like these are exceptional. Thanks!
Thanks John. Always good to hear from you.
I do love spicy pickles. I will definitely give these a try!
Please check back and let me know what you think.