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Spicy Refrigerator Dill Pickles


"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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10 d 2 h 15 m servings 70 cals
Original recipe yields 12 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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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Read all reviews 204
  1. 253 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive

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 ...

believe it or 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. regio...

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!

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

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 in...

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 ...

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 n...

You have ruined store bought pickles for us. These were easy and great. I halved the sugar as suggested by other reviewers and I boiled the 2 cups of water so it disolved the sugar and salt an...

This was my first attempt at making pickles and I was surprised at how easy it was. I have to admit, I snuck a pickle after only one day, and they definitely get better if you can wait it out a ...