Spicy & Sweet Refrigerator Pickles

Spicy & Sweet Refrigerator Pickles


1 ½ cups apple cider vinegar

¾ to 1 ½ cups sugar (start with ¾ cups, taste, then increase based on your desire)

1 ½ cups water

½ tsp mustard seeds

½ tsp salt

½ tsp celery seeds

½ tsp ground clove

½ tsp turmeric

6 pickling cucumbers, sliced

1 medium red onion, sliced

4 Bird’s Eye Chili Peppers, also known as Thai Chili Peppers, stem removed and slit

2-4 cloves of garlic, peeled and lightly mashed


Put the vinegar, water, and sugar into a pot on the stove.  Turn the dial to high, stirring occasionally.  After about 3-4 minutes, add the spices to a soft boil.  Once the sugar granules are dissolved, turn off the stove and let the liquid sit.

Fill two 24-ounce pickling jars with the sliced cucumbers, onions, garlic, and peppers—spoon in the hot liquid.  Let cool.  Place a lid on the jars and put them into your refrigerator.  They’re ready to enjoy in about 2 hours, but better after 24 hours of marinating.  

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