Spicy Refrigerator Dill Pickles Recipe - Allrecipes.com
Spicy Refrigerator Dill Pickles Recipe
  • READY IN 10+ days

Spicy Refrigerator Dill Pickles

Recipe by  

"This is a wonderful, spicy dill pickle with a nice hint of sweetness. Plan to at least double the amount of crushed red pepper if you like it REALLY spicy...YUM!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins

    10 days 2 hrs 15 mins


  1. In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.
  2. Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover. Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.
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Reviews More Reviews

Most Helpful Positive Review
Apr 18, 2008

I made a batch of these pickles and everyone I gave then to really like the pickles. But you need to cut back on the sugar. I made a double batch of brine and I only used 2 Tbs of sugar and I also used jarred jalapeno pepper in place of red pepper flakes. I don't care for red pepper flakes. I used about 7 or 8 jalapeno slices per jar, You can do anything you want for the heat.

Most Helpful Critical Review
Sep 09, 2010

This recipe was ok. I am a first time pickle maker so I was very disappointed in my result. It was not spicy and very sweet. If you don't want a sweet pickle I'd cut it down to only a few table spoons.

Aug 17, 2007

believe it or not...my first attempt at making dill pickles and I'M SOOOO HOOKED!!! we started 8 days ago and could just not wait another 2 days! crisp...cold...deelicious dill pickles. regionally (Hawaii) we mainly pickle cut up veggies and fruits like cabbage, onions, eggplant, mangoes, turnips and mustard cabbage so this was quite out of my norm. these pickles taste just almost exactly like claussen from the refrigerator section (at $5 a jar in Hawaii). i made these because i found a bag of small pickling cucumbers at a Korean market in town and i have never seen them at any other markets locally. there were 8 in the bag and so i adjusted the recipe for those 8 cuties and followed the recipe with the exception of the following. i used dried dill because i didn't have any fresh; my jar of pickling spice was so old the lid was stuck so i read the ingredients and improvised. i broke up some bay leaves, threw in some peppercorns, put a dash of cinnamon, a dash of colman's mustard powder (in place of the mustard seed); i didn't have any dill seed and didn't add any pepper flakes at my daughter's request. we packed those babies in a jar and the liquid just topped them...perfection! i'm planning to start growing my own pickling cucumbers! can't thank you enough FAIRYFAHRENHOLZ for sharing your wonderful recipe!!! tell your husband these pickles are the "crack" pickles! **-*-**mahalo from Hawaii**-*-**

Jan 29, 2006

This was a quick and easy way to use up those extra cukes in our fridge! I halved the sugar because I like more of a tart and garlicky pickle--wonderful!

Aug 11, 2005

Wonderfu! You can even use this recipe for canning pickles.

Jun 18, 2008

To sum it all up, we have eaten two jars of these pickles in only six days!! Yum! I added sliced onions, extra red pepper, used more vinegar than the recipe callled for and used pickling salt instead of regular coarse salt. I also sliced the cucumbers instead of pickling them whole so we could use them on sandwiches too. They stayed SO crispy!!

Aug 02, 2007

Easy to make pickles, everybody loves them. People cannot believe that they are homemade. One friend said that the only place that she thought that thy could come from was a gourmet market. I have made these twice and the amount of brine needed to fill the jars was not enough. I am not sure if it is because I make spears that might be the problem. I basicly tripled the amout of brine. Though I was filling twelve quart jars and one pint. I would suggest making more brine so that when it comes time to jar you do not run out.

Dec 16, 2007

This recipe was SO simple- I easily tripled the brine so I wouldn't run out. Plus, I added red onion, red bell pepper and to a few: some little green and orange peppers, so the extra brine was necessary. I'm making these as Christmas gifts and they look absolutely festive and delicious! I may make these a Christmas tradition! They not only taste good, but they look like a decoration with the dill and garlic bits floating about. Very simple recipe for any experience level- but you will look like a pro when your friends and family see the results!


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  • Calories
  • 70 kcal
  • 3%
  • Carbohydrates
  • 16.9 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.3 g
  • < 1%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 728 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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