Sweet & Spicy Refrigerator Pickles

Ingredients

• 180 ml (¾ cup)cider vinegar
• 180 ml (¾ cup)white vinegar
• 120 ml (½ cup)water
• 200 g (1 cup)granulated sugar
• 22.5 ml (1½ tablespoons)kosher salt
• 1.25 ml (¼ teaspoon)ground turmeric
• 680 g (1½ pounds)Persian cucumbers, or other mini or pickling cucumbers
• 60 ml (¼ cup)diced white or yellow onion
• 60 ml (¼ cup)diced red bell pepper
• 5 ml (1 teaspoon)celery seeds
• 5 ml (1 teaspoon)mustard seeds
• 2.5 ml (½ teaspoon)whole black peppercorns
• 2.5 ml (½ teaspoon)dried red pepper flakes

Instructions

1. 1

   Make the brine

   Put the cider vinegar, white vinegar, water, sugar, salt and turmeric in a small saucepan over high heat. Bring to the boil, whisking quickly until the sugar and salt have dissolved. Take the pan off the heat and cool the brine to room temperature. To cool it faster, carefully pour it into a heatproof jar or bowl and place it in the fridge or freezer.

2. 2

   Prepare the jars

   While the brine cools, wash two wide-mouthed 1-pint jars and their lids in very hot, soapy water. Set them aside.

3. 3

   Slice the vegetables

   Wash and dry the vegetables. Cut off and discard the cucumber ends, then slice the cucumbers into coins about 3 mm (⅛ inch) thick; a mandoline helps make even slices. Alternatively, cut them into spears. Dice the onion and red pepper.

4. 4

   Fill the jars

   Divide the celery seeds, mustard seeds, peppercorns and red pepper flakes between the jars. Add the cucumbers, onion and red pepper, layering the vegetables and packing them firmly without crushing the cucumbers. Tap the jar bases gently but firmly on a wooden board or thick towel to settle the contents. Add more cucumber if needed, leaving 1.3 cm (½ inch) of space at the top. If using spears, trim them to fit.

5. 5

   Pour in brine

   When the brine has cooled to room temperature, pour it into the jars, stopping 1.3 cm (½ inch) below the rims. Tap the jars gently against a wooden board or thick towel to release air bubbles, then add more brine if needed to cover the cucumbers. Screw on the lids tightly, turn the jars upside down and shake to distribute the spices. Turn them upright and tap gently again to settle the vegetables into the brine.

6. 6

   Chill the pickles

   Keep the jars in the refrigerator; do not store them in the pantry. The flavour develops as they sit: they are good after 24 hours and better after 48 hours. For serving to guests, make them 48–72 hours ahead. They keep well for up to 2 months.

What are sweet and spicy refrigerator pickles?

These are quick pickles: cucumbers and aromatics steep in a seasoned vinegar brine rather than being processed for shelf storage. Sweet-and-sour bread-and-butter-style pickles are a familiar American favourite, and this version adds pepper flakes for warmth.

The small batch is easy to make at home, with onion, red pepper and whole spices tucked between the cucumber slices. Chilling gives the flavours time to mingle while keeping the pickles crisp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 90 calories, 1g protein, 21g carbs, 0g fat.

The sugar supplies most of the carbohydrates, while the cucumbers and other vegetables contribute a small amount of carbohydrate and fibre. The recipe contains no substantial source of protein or fat, so serve the pickles alongside a protein-rich filling such as eggs, beans or chicken and a more substantial side.

Build a balanced brine

Vinegar blend: cider vinegar brings a rounded tang, while white vinegar keeps the brine bright. Water softens the acidity, and sugar gives the characteristic sweet-pickle flavour.

Seasoning: salt and turmeric flavour the liquid, while celery and mustard seeds, peppercorns and chilli flakes add layers of spice. Whisk the hot brine until the sugar and salt dissolve, then let it cool before pouring it over the vegetables.

Choose and cut the cucumbers

Cucumber choice: Persian, mini or pickling cucumbers are all suitable. Look for firm ones so the finished slices hold their shape.

Even slices: coins about 3 mm (⅛ inch) thick pickle evenly and are easy to layer. Spears are another option, but trim them so they fit below the jar rim.

Pack the jars without crushing

Layer gently: fit the cucumbers, onion and red pepper closely around the spices, but do not squash the cucumber slices. A little room makes it easier for brine to move through the jar.

Settle the contents: tap the jars on a wooden board or thick towel to help the vegetables nestle together. Leave about 1.3 cm (½ inch) of headspace and make sure the cucumbers are covered with brine.

Give the flavour time

Cooling first: the brine should reach room temperature before it goes into the jars. This is also a useful point to prepare the vegetables and clean the jars.

Chilling: the pickles are enjoyable after 24 hours, with more developed flavour after 48 hours. If you are making them for a gathering, allow 48–72 hours in the fridge.

How to serve them

Sandwiches and burgers: add a few slices for a crisp, sharp contrast to rich fillings. The onion and red pepper from the jar can go in alongside them.

Snacking: serve the pickles cold straight from the jar, or put them on a platter with other sandwich accompaniments. Keep the jar refrigerated between servings.

Recipe notes & tips

• Use a mandoline for evenly cut cucumber coins, taking care as you slice.
• Let the brine cool fully before pouring it over the vegetables.
• Pack the vegetables firmly but avoid crushing the cucumber slices.
• Tap the jars gently to help release trapped air bubbles.
• Check that the cucumbers remain covered by brine after settling.
• Make the pickles at least 48 hours ahead when you want a fuller flavour.

Variations

• Use spears: cut the cucumbers lengthways and trim them to fit the jars.
• Adjust the heat: use fewer chilli flakes for a milder pickle.
• Try another onion: use white or yellow onion, as listed, to suit your preference.
• Add extra mustard seed: increase the mustard seed for a more pronounced pickling-spice note.
• Choose mini cucumbers: substitute another firm mini or pickling cucumber for the Persian cucumbers.

Common mistakes to avoid

• Pouring in hot brine: it has not cooled as directed; wait until it reaches room temperature.
• Cutting uneven coins: they may pickle at different rates; aim for slices about 3 mm thick.
• Crushing the cucumbers: tightly packed slices can lose their shape; pack firmly but gently.
• Leaving vegetables uncovered: exposed pieces will not sit in the brine; top up until covered.
• Storing in the pantry: these are refrigerator pickles, so keep the jars chilled.
• Serving too soon: the flavours need time to develop; allow at least 24 hours, or preferably 48.

How to store

Store the sealed jars in the refrigerator, not in the pantry. The pickles keep well for up to 2 months; use clean utensils when taking them from the jar and keep the vegetables covered with brine.

Frequently asked questions