Are you tired of the same old pickle recipes? Do you want to add a bold new flavor to your meals? Look no further! Pickles are a classic condiment that can elevate any dish, and when they’re spicy, they take it to the next level. In this article, we’ll explore 18 innovative and mouth-watering pickle recipes that will tantalize your taste buds and leave you craving more.
From sweet and spicy bread and butter pickles to tangy pickled red onions, these recipes are sure to spice up your meal routine. Whether you’re a fan of Asian-inspired flavors or classic American dill, we’ve got you covered with this collection of bold and delicious pickle recipes.
Spicy Garlic Dill Pickles
Add a kick to your snack game with these tangy and flavorful Spicy Garlic Dill Pickles! This easy recipe combines the freshness of dill with the pungency of garlic and a hint of heat from red pepper flakes.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup water
– 1/2 cup white vinegar
– 1/4 cup granulated sugar
– 2 cloves garlic, minced
– 1 tsp dried dill weed
– 1/2 tsp red pepper flakes (optional)
– Salt and black pepper, to taste
Instructions:
1. In a large bowl, combine cucumbers, water, vinegar, sugar, garlic, dill weed, and red pepper flakes (if using). Let it sit at room temperature for 24 hours.
2. After 24 hours, stir in salt and black pepper to taste.
3. Pack the pickles into clean glass jars or containers with tight-fitting lids.
4. Refrigerate for at least 2 weeks before serving.
Cooking Time: 24 hours (plus refrigeration time)
Sweet and Spicy Bread and Butter Pickles
These tangy pickles add a burst of flavor to any sandwich or plate. With a perfect balance of sweet, spicy, and sour, they’re sure to become your new favorite snack.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup granulated sugar
– 1/2 cup white vinegar
– 1/4 cup water
– 1 tablespoon pickling spice
– 1 teaspoon ground mustard
– 1/2 teaspoon red pepper flakes (optional, for some heat)
– Salt and black pepper to taste
Instructions:
1. In a large saucepan, combine sugar, vinegar, water, pickling spice, ground mustard, and red pepper flakes (if using).
2. Bring the mixture to a boil over medium-high heat.
3. Reduce heat to medium-low and simmer for 10 minutes.
4. Add sliced cucumbers to the syrup and stir to coat.
5. Remove from heat and let cool to room temperature.
6. Refrigerate for at least 24 hours before serving.
Cooking Time: 20-25 minutes (plus chilling time)
Quick Refrigerator Pickled Jalapeños
Add a tangy kick to your favorite dishes with these speedy pickled jalapeños. Perfect for topping tacos, burgers, or using as a snack on their own.
Ingredients:
– 1 cup jalapeño peppers, sliced
– 1 cup white vinegar
– 1/2 cup water
– 1 tablespoon sugar
– 1/4 teaspoon salt
– 1/4 teaspoon garlic powder
Instructions:
1. In a large bowl, combine the sliced jalapeños and salt. Let it sit for 10 minutes to allow the peppers to release their excess liquid.
2. Drain the peppers and discard the liquid.
3. In a saucepan, bring the vinegar, water, sugar, and garlic powder to a boil over medium-high heat.
4. Reduce the heat to low and simmer for 5 minutes.
5. Pack the jalapeño slices into a clean glass jar or container. Pour the hot pickling liquid over the peppers, making sure they are completely covered.
6. Refrigerate for at least 24 hours before serving.
Cooking Time: 25-30 minutes (including preparation and simmer time)
Tangy Pickled Red Onions
Add a burst of flavor to your meals with these tangy pickled red onions! This simple recipe is perfect for topping tacos, burgers, or sandwiches, and makes a great addition to salads and grilled meats.
Ingredients:
– 1 large red onion, thinly sliced
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 1 tsp (5g) salt
– 1/4 tsp (1.25g) black pepper
– 1/4 cup (15g) chopped fresh cilantro (optional)
Instructions:
1. In a large bowl, combine sliced onions and salt. Let it sit for 10-15 minutes to allow the onions to release their juices.
2. Rinse the onions with cold water to remove excess salt. Drain well.
3. In a medium saucepan, combine vinegar, water, sugar, and black pepper. Bring to a boil over medium-high heat.
4. Reduce heat to low and add the onion slices. Simmer for 10-15 minutes or until the onions are pickled to your liking.
5. Remove from heat and stir in chopped cilantro (if using). Let it cool completely before refrigerating.
Cooking Time: 20-25 minutes
Korean Kimchi Pickles
Kimchi pickles are a popular side dish in Korean cuisine, adding a tangy and spicy kick to any meal. This recipe combines the bold flavors of kimchi with the crunch of pickled cucumbers.
Ingredients:
– 1 head of Korean radish (or daikon), peeled and thinly sliced
– 1 cup of Korean chili flakes (gochugaru)
– 2 cups of water
– 1/4 cup of rice vinegar
– 1/4 cup of sugar
– 1 tsp of salt
– 1/4 cup of fish sauce (optional)
– 2 cloves of garlic, minced
– 1 tsp of grated ginger
Instructions:
1. In a large bowl, combine sliced radish and chili flakes.
2. In a separate bowl, whisk together water, rice vinegar, sugar, salt, and fish sauce (if using).
3. Pour the liquid mixture over the radish mixture and let it sit for 24 hours in the refrigerator.
4. After 24 hours, strain the pickling liquid and discard the solids.
5. Pack the kimchi pickles into a clean jar and refrigerate for at least 2 weeks before serving.
Cooking Time: 24 hours + 2 weeks
Indian Spicy Mango Pickle
A tangy and spicy condiment that adds a burst of flavor to any Indian dish! This recipe combines the sweetness of ripe mangoes with the heat of Indian spices, making it a perfect accompaniment to your favorite curries or snacks.
Ingredients:
– 2 cups ripe mangoes, diced
– 1 cup vinegar
– 1/2 cup water
– 1/4 cup vegetable oil
– 2 teaspoons mustard seeds
– 1 teaspoon cumin seeds
– 1/2 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a pan over medium heat and add mustard seeds. Let them sizzle for a few seconds.
2. Add cumin seeds, coriander powder, turmeric powder, and red chili powder. Cook for 1 minute.
3. Add diced mangoes, vinegar, water, and salt. Mix well.
4. Reduce heat to low and simmer for 10-15 minutes or until the pickle thickens slightly.
5. Remove from heat and let it cool. Store in an airtight container.
Cooking Time: 20-25 minutes
Pickled Daikon Radish with Chili
Add a tangy and spicy kick to your meals with this easy-to-make pickled daikon radish recipe. This fermented delight is perfect as a condiment, side dish, or even as an ingredient in various recipes.
Ingredients:
– 1 large daikon radish, peeled and sliced into 1/8-inch thick rounds
– 1 cup (250ml) rice vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 1/4 cup (30g) chili flakes (adjust to desired level of spiciness)
– 1 tsp salt
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine daikon slices and salt. Let it sit for 30 minutes to draw out excess moisture.
2. Rinse the daikon slices with cold water, then drain well.
3. In a saucepan, combine rice vinegar, water, sugar, chili flakes, and salt. Bring to a boil over high heat, stirring until sugar dissolves.
4. Pack the daikon slices into a clean glass jar or container, leaving about 1 inch (2.5 cm) of space at the top.
5. Pour the hot pickling liquid over the daikon, making sure they are completely covered.
6. Let it cool to room temperature, then refrigerate for at least 24 hours before serving.
Cooking Time: 30 minutes (prep), 24 hours (fermentation)
Zesty Pickled Carrots and Peppers
Add a burst of flavor to your meals with this simple and delicious recipe for pickled carrots and peppers. Perfect as a side dish or topping for sandwiches, salads, and more!
Ingredients:
– 4 large carrots, peeled and sliced into 1/8-inch thick rounds
– 2 large bell peppers (any color), seeded and sliced into 1/8-inch thick strips
– 1 cup white vinegar
– 1/2 cup water
– 1/4 cup granulated sugar
– 1 tsp salt
– 1/4 tsp black pepper
– 2 tbsp fresh dill weed
Instructions:
1. In a large bowl, combine carrots and peppers.
2. In a medium saucepan, combine vinegar, water, sugar, salt, and pepper. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 5 minutes.
3. Pour the hot pickling liquid over the carrot and pepper mixture. Let it cool to room temperature.
4. Cover and refrigerate for at least 2 hours or overnight.
5. Just before serving, sprinkle with fresh dill weed.
Cooking Time: 10 minutes (plus cooling and refrigeration time)
Fermented Spicy Green Tomato Pickles
Add a tangy twist to your meals with these spicy green tomato pickles, fermented to perfection for maximum flavor and crunch. This recipe is perfect for pickle enthusiasts and those looking to add some excitement to their snacks.
Ingredients:
– 4 lbs green tomatoes, sliced into 1/8-inch thick rounds
– 1 cup water
– 1 cup kosher salt
– 2 tbsp pickling spices (such as mustard seeds, coriander seeds, and dill seeds)
– 1 tsp granulated sugar
– 1/2 cup white vinegar
– 1/4 cup Korean chili flakes (gochugaru)
Instructions:
1. In a large bowl, combine sliced green tomatoes and kosher salt. Let it sit for 24 hours to allow the tomatoes to release their juices.
2. Rinse the tomato slices with water and drain well.
3. In a clean glass jar, create a layer of pickling spices, followed by a layer of tomato slices. Repeat this process until all ingredients are used up, finishing with a layer of spices on top.
4. Pour in the sugar, vinegar, and chili flakes mixture (1:1:1 ratio).
5. Ferment at room temperature for 7-10 days, shaking jar daily to release carbon dioxide.
6. Store pickles in refrigerator once fermentation is complete.
Cooking Time: 7-10 days
Pickled Okra with Garlic and Red Pepper
Add a tangy twist to your meals with this easy-to-make pickled okra recipe, bursting with flavor from garlic and red pepper. This condiment is perfect for snacking, adding zest to sandwiches, or using as a topping for tacos and grilled meats.
Ingredients:
– 1 pound fresh okra, sliced into 1/4-inch thick rounds
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 2 cloves garlic, minced
– 1/4 cup (60g) granulated sugar
– 1 tablespoon red pepper flakes
– Salt and black pepper to taste
Instructions:
1. In a large bowl, combine okra, vinegar, water, garlic, sugar, and red pepper flakes.
2. Stir well to combine, then let it sit at room temperature for at least 24 hours or refrigerate for up to 3 days.
3. After the pickling time, strain the okra with a slotted spoon and rinse with cold water to remove excess vinegar.
4. Store in an airtight container in the refrigerator for up to 6 months.
Cooking Time: 1 day (or 3 days if refrigerated)
Thai-Inspired Pickled Cucumbers
Add a burst of flavor to your meals with these spicy and tangy Thai-inspired pickled cucumbers. Perfect as a snack, side dish, or topping for your favorite dishes.
Ingredients:
– 4-6 Kirby cucumbers, sliced into 1/8-inch thick rounds
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 2 tablespoons fish sauce
– 1 tablespoon grated ginger
– 1-2 Thai bird’s eye chilies, sliced
– Salt to taste
Instructions:
1. In a large bowl, combine vinegar, water, sugar, fish sauce, and grated ginger. Stir until the sugar dissolves.
2. Add sliced cucumbers, Thai bird’s eye chilies, and salt to the bowl. Toss gently to coat.
3. Cover the bowl with plastic wrap and refrigerate for at least 24 hours or up to 5 days.
4. Serve chilled, garnished with additional sliced chilies if desired.
Cooking Time: At least 24 hours (refrigeration time)
Sweet Heat Pickled Pineapple
Elevate your meals with a burst of tropical flavor! This sweet heat pickled pineapple recipe adds a tangy and spicy kick to any dish, from burgers to tacos.
Ingredients:
– 1 ripe pineapple, cut into 1-inch chunks
– 1 cup (250ml) apple cider vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 1 tsp (5g) salt
– 1/4 tsp (1.25g) red pepper flakes (or more to taste)
– 1/4 cup (15g) thinly sliced fresh cilantro (optional)
Instructions:
1. In a medium saucepan, combine vinegar, water, sugar, salt, and red pepper flakes. Bring to a boil over high heat.
2. Reduce heat to medium-low and simmer for 10 minutes, or until the liquid has reduced slightly and thickened.
3. Pack the pineapple chunks into a clean glass jar or container. Pour the pickling liquid over the pineapple, leaving about 1/2 inch (1cm) headspace.
4. Let the mixture cool to room temperature before refrigerating.
5. Chill for at least 24 hours before serving.
Cooking Time: 10 minutes prep + 24 hours refrigeration
Pickled Brussels Sprouts with Mustard Seeds
Add a tangy twist to your holiday meals with this simple recipe for pickled Brussels sprouts, flavored with mustard seeds. This side dish is perfect for Thanksgiving or Christmas dinner.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 1 cup (250ml) apple cider vinegar
– 1/2 cup (125ml) water
– 2 tablespoons honey
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon mustard seeds
– 1/4 cup (60g) chopped fresh cilantro (optional)
Instructions:
1. In a large bowl, combine Brussels sprouts, apple cider vinegar, water, honey, salt, and black pepper. Toss to coat.
2. Pack the sprouts into a clean glass jar or container with a tight-fitting lid.
3. Sprinkle mustard seeds over the top of the sprouts.
4. Cover the jar and let it sit at room temperature for 24 hours before refrigerating.
5. Allow the pickles to chill in the refrigerator for at least 2 hours before serving. Garnish with cilantro, if desired.
Cooking Time: 24 hours (plus chilling time)
Spicy Pickled Green Beans
Elevate your snack game with these tangy and spicy pickled green beans that add a burst of flavor to any occasion!
Ingredients:
– 1 pound fresh green beans, trimmed
– 1/2 cup (125ml) white vinegar
– 1/4 cup (60ml) water
– 1/4 cup granulated sugar
– 1 tablespoon kosher salt
– 1 teaspoon pickling spice blend (containing mustard seeds, coriander seeds, and dill seeds)
– 1/2 teaspoon red pepper flakes (adjust to desired level of spiciness)
Instructions:
1. In a large bowl, combine green beans, vinegar, water, sugar, kosher salt, pickling spice blend, and red pepper flakes.
2. Let the mixture sit at room temperature for at least 24 hours or refrigerate overnight.
3. After the pickling process is complete, give the beans a good stir and transfer them to an airtight container.
4. Store in the refrigerator for up to 6 months.
Cooking Time: None required! Simply let the magic happen with this easy-peasy recipe.
Japanese Tsukemono Pickled Cucumbers
Tsukemono, a traditional Japanese pickling technique, elevates the humble cucumber to new heights. This recipe brings together sweet, sour, and umami flavors in a harmonious balance of textures.
Ingredients:
– 4-6 Japanese cucumbers (or substitute with Kirby or Persian cucumbers)
– 1/2 cup rice vinegar
– 1/4 cup sugar
– 1/4 cup water
– 1/4 teaspoon salt
– 1/2 teaspoon grated daikon radish (optional, but recommended for authenticity)
Instructions:
1. Slice the cucumbers into thin rounds.
2. In a large bowl, combine rice vinegar, sugar, water, and salt. Stir until dissolved.
3. Add the sliced cucumbers to the pickling liquid, making sure they are fully submerged.
4. Cover the bowl with plastic wrap or a lid, and refrigerate for at least 24 hours or up to 5 days.
5. Just before serving, garnish with grated daikon radish if using.
Cooking Time: 24 hours minimum
Pickled Watermelon Rind with Ginger and Chili
This recipe adds a surprising twist to traditional pickling by incorporating sweet watermelon rind, spicy chili flakes, and the warmth of ginger. The result is a tangy, crunchy condiment perfect for topping tacos, grilled meats, or using as a snack.
Ingredients:
– 2 cups watermelon rind (white part only)
– 1 cup vinegar
– 1/4 cup sugar
– 1/4 cup water
– 2 inches fresh ginger, thinly sliced
– 1-2 teaspoons chili flakes (depending on desired heat level)
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine watermelon rind, vinegar, sugar, water, and ginger. Let it sit at room temperature for 24 hours.
2. After 24 hours, add chili flakes and stir well.
3. Transfer the mixture to an airtight container and refrigerate for at least 4 weeks before serving.
Cooking Time: None
Mexican Escabeche Pickled Vegetables
Escabeche, a traditional Mexican pickling recipe, adds a tangy and crunchy dimension to tacos, grilled meats, and vegetables. This simple condiment is packed with flavor and can be prepared in advance for future meals.
Ingredients:
– 1 cup mixed vegetables (such as carrots, cauliflower, bell peppers, onions, and jalapeños)
– 1/2 cup vinegar (apple cider or white wine)
– 1/4 cup water
– 2 tablespoons lime juice
– 1 tablespoon salt
– 1 teaspoon sugar
– 1/4 teaspoon black pepper
Instructions:
1. Combine mixed vegetables, vinegar, water, lime juice, salt, sugar, and black pepper in a large bowl.
2. Let the mixture sit at room temperature for at least 30 minutes to allow the flavors to meld.
3. Refrigerate the escabeche for at least 24 hours before serving.
4. Strain the liquid and discard any solids before using as a condiment.
Cooking Time: 30 minutes (plus 24-hour refrigeration)
Pickled Beets with Horseradish and Pepper
Add a tangy twist to your beets by pickling them with the bold flavors of horseradish and pepper. This recipe is perfect for using up garden-fresh beets or as a tasty condiment for sandwiches and salads.
Ingredients:
– 4 large beets
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 2 tablespoons granulated sugar
– 1 tablespoon prepared horseradish
– 1 teaspoon ground black pepper
– Salt, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast beets in the oven for 45-60 minutes, or until tender when pierced with a fork.
3. Let beets cool, then peel and slice into 1/4-inch thick rounds.
4. In a large saucepan, combine vinegar, water, sugar, horseradish, and pepper.
5. Bring mixture to a boil, then reduce heat and simmer for 10 minutes.
6. Pack beets into a clean glass jar, leaving 1 inch of space at the top. Pour hot pickling liquid over beets, making sure they are completely covered.
7. Seal jar tightly and store in refrigerator. Let sit for at least 24 hours before serving.
Cooking Time: 1 hour 15 minutes
Summary
Get ready to spice up your snack game with these 18 bold and delicious pickle recipes! From classic dill pickles to spicy kimchi pickles, sweet heat pickled pineapple to tangy pickled red onions, there’s something for everyone. Discover new flavor combinations like Indian-inspired mango pickle, Japanese tsukemono cucumbers, or Mexican escabeche vegetables. Whether you’re looking for a quick refrigerator pickling method or a fermented fermented favorite, these recipes will satisfy your cravings and add some excitement to your snack routine.
