Spicy Garlic Cucumber Refrigerator Pickles are zesty, garlicky, spicy and perfect on top of any sandwich or as a side to any Asian inspired meal.
Why you are going to Love our Spicy Garlic Cucumber Refrigerator Pickles
You are just going to love these Spicy Garlic Cucumber Refrigerator Pickles is the perfect bite with sour, spicy, aromatic and slightly sweet notes that are completely addictive. I dare you to stop at just one!
We love eating these Spicy Garlic Cucumber Refrigerator Pickles right out of the jar but these little delicious refrigerator pickle bites take sandwiches and Asian fusion tacos over the top. Served along side our Peking Glazed Beer Butt or BBQ Oolong Tea Smoked Chicken these pickles are the best.
Farmer's Market Finds
We are loving the farmer’s markets right now with so much fresh produce. Maybe you have a garden and have a surplus of harvest. Sometimes though we get carried away and get so much fresh vegetables that we will never be able to consume it all while it is perfectly fresh. That is where the concept of super easy refrigerator pickles comes in as the perfect solution. You can essentially quick pickle any vegetable your heart desires.
More Delicious Refrigerator Pickle Recipes
We were loving the Spicy Garlic Cucumber Refrigerator Pickles so much that we went on to create two more posts for a Gingered Red Onion Pickled Golden Beet and a Lemon Diakon Radish Refrigerator Pickle. Stay tuned as this week. You are going to enjoy three fun refrigerator pickle recipes! All 3 recipes are gluten-free, dairy-free and vegan. We used stevia to keep the recipes low carb and diabetic friendly.
Quick, Easy and No Cooking Required
We know that many recipes require you to boil the pickling spices before you make them but that just heats up your house and totally not needed. Pouring hot pickling juice on these fresh vegetables just makes them wilt and go soft. However, with our quick and easy method of just mix and pour (no heating required), the vegetables stay crunchy and delicious with loads of flavor.
Basic Ingredients for Refrigerator Pickles
Refrigerator pickles really need at bear minimum 3 ingredients; vegetables of choice, distilled pickling vinegar and salt. Anything else is just for added flavor. Refrigerator pickles will last between 3-4 weeks in the refrigerator. Well, we guess as they have never lasted longer than 24 hours. LOL
The hardest part is just waiting at least 6 hours or overnight for the flavors to mingle. We enjoy tossing a few Spicy Garlic Cucumber Refrigerator Pickles in coleslaws, sandwiches, Kimchi Salmon and Rainbow Pickles, Vietnamese bao’s and as a side to all our favorite Asian dishes. You might even see us foraging for these delicious pickles as a mid-night snack.
You know what I find amazing as no matter how big a jar you make of these they never seem to last a month.
Important Health Directives when making Refrigerator Pickles
- The most important health directive when making refrigerator pickles is making sure that you wash your jars with lids with super-hot and soapy water and rinse well and then let air dry. Glass jars are the best. We used these reseal able ones from France as they are so easy to use. There is no need to boil and sterilize your jars, but if you wish to, knock yourself out.
- In addition, be sure to use DISTILLED Vinegar for pickling or otherwise your pickling solution may turn cloudy.
- Use Kosher Salt or Pickling Salt. Do not use table salt. Kosher salt without any additives or pickling salt lacks the iodine and anti-caking additives that turn pickles dark and the pickling liquid cloudy. Pickles made with table salt are still delicious, but your pickles will not stay bright green and your liquid may turn cloudy.
Spicy Garlic Cucumber Refrigerator Pickles are made with white vinegar, cucumbers, dried Chinese chili peppers, whole black peppercorns, fresh garlic, salt and just a pinch of stevia. It is important to make sure that your vegetables are completely submersed under the liquid. You really can add any herbs or spices you wish but we love this combination.
Hungry For More? Subscribe to our Newsletter and follow along on Facebook, You Tube, Instagram, and Pinterest for all the latest updates.
Spicy Garlic Cucumber Refrigerator Pickles
Ingredients
- 1 Glass jar
350 - 450 ml container with lid - 1.5 cups Cucumbers
Cut into ¼ inch slices - 1 tablespoon Black peppercorns
whole - 4 cloves Garlic
fresh peeled whole - 1 Dried chili pepper
sliced – can also use a teaspoon of dried chili pepper flakes or fresh chilis. (adjust the amount of chili to your desired heat level) - ¾ cup Distilled Vinegar white enough to cover the cucumbers in the jar about ¾ cup (400 ml container) – it depends on how many cucumber slices you have packed into your jar.
- 1 teaspoon Kosher Salt
or pickling salt – not table salt (kosher salt without any additives or pickling salt lacks the iodine and anti-caking additives that turn pickles dark and the pickling liquid cloudy. Pickles made with table salt are still delicious, but your pickles will not stay bright green and your liquid may turn cloudy) - ½ teaspoon Stevia or to taste
Instructions
- Wash your glass container with hot soapy water and rinse well. Let air dry. Wash your hands to prevent cross contamination
- Pack sliced cucumbers, black peppercorns, garlic and dried chili peppers into clean glass jars .
- Mix vinegar, salt and stevia together well and pour over cucumbers and spices in the glass jars. Cover and store in refrigerator.
- Let sit for at least 6 hours, if you can wait that long and enjoy up to one month.
- Enjoy!
Notes
- The most important health directive when making refrigerator pickles is making sure that you wash your jars with lids with super-hot and soapy water and rinse well and then let air dry. Glass jars are the best. We used these reseal able ones from France as they are so easy to use. There is no need to boil and sterilize your jars, but if you wish to, knock yourself out.
- In addition, be sure to use DISTILLED Vinegar for pickling or otherwise your pickling solution may turn cloudy.
- Use Kosher Salt or Pickling Salt. Do not use table salt. Kosher salt without any additives or pickling salt lacks the iodine and anti-caking additives that turn pickles dark and the pickling liquid cloudy. Pickles made with table salt are still delicious, but your pickles will not stay bright green and your liquid may turn cloudy.
Aubry says
How fast are these ready to eat? If I read it correctly, almost immediately??? Could it be?
HWC Magazine says
Hi there Aubry, you can eat them immediately. However, it is best to leave our spicy cucumber refrigerator pickles set overnight so the flavors have a chance to marry together.
Gerlinde says
I just picked the largest cucumber from my garden and I am going to make it in the mountains where I have a kitchen. Thank you for all the good tips .
HWC Magazine says
Yeah for your green thumb, Gerlinde! We totally understand going through home renovations is just downright painful. Hope it all get sorted soon so you can get your kitchen back. Take Care and wishing you a lovely weekend.
Eha Carr says
Love cucumbers and was brought op on pickled ones ! Of all kinds tho' garlic was unfortunately not much used in N Europe in those days !! Have not made one using sliced cucumbers for awhile but love your easy recipe and shall make a batch come next food delivery . . . . be well . . .
HWC Magazine says
Thank you Eha. We love these little pickles, so addictive and fun snacking on any time of the day. I know the restrictions are hard when you can't get out and about but stay positive, things are for sure be sorted soon... Stay well, stay safe and take care