Easy Spicy Refrigerator Pickles Recipe

Your shares are greatly appreciated! XO.

Last Updated on 12/18/2019

These quick and easy refrigerator pickles are super simple to make, healthy and satisfying, and filled to the brim with rich, spicy flavors! Gluten-free, vegan, refined sugar-free, too!

These spicy refrigerator pickles could not be EASIER to make! You simply slice some cucumbers, pack them in jar, heat up a flavorful brine, pour over the cucumbers, and throw in the fridge. Easy peasy! And, DELICIOUS.

These Spicy Pickles are:

• Super simple, quick, and easy to make!

• Much better tasting than store bought pickles!

• Made WITHOUT Dill – and not one ounce less flavorsome for doing so!

• Filled with loads of flavor. Tangy, zippy, spicy, tart, sweet, garlicky, salty and everything in-between. They are simply put: yummy!

• Nutritious and filled with, vitamin K, prebiotics (fiber that feeds the good bacteria in your gut!! and healthy acids that promote gut health.

• Vegan, dairy-free, gluten-free, soy-free, nut-free, refined sugar-free.

What to serve Refrigerator Pickles with:

BBQ Chickpea Walnut Burgers (Vegan, Gluten-Free)

Chickpea & Avocado Salad With A Spiced Orange Vinaigrette Dressing (Gluten-Free, Vegan Option)

White Cheddar Quinoa Bites With Hot & Spicy Buffalo Sriracha Sauce (Gluten-Free)

Sunny Rice & Lentil Veggie Burgers (Gluten-Free, Vegan Option)

Spicy Spiralized Turmeric Tahini Cucumber Noodles (Gluten-Free, Vegan)

Healthy Baked Carrot Walnut Falafel (Gluten-Free, Vegan)

Baked Spring Pea & Dill Fritters With Lemon Tahini Sauce (Vegan, Gluten-Free)

What’s needed to make Easy Refrigerator Pickles?

A pint sized jar with a tight fitting lid.

A sauce pan.

Apple cider vinegar, water, coconut sugar, good quality salt (non-iodized), pickling cucumbers, and red chili flakes.

If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3

Easy Spicy Refrigerator Pickles (Vegan, Refined Sugar-Free)

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Author: Kristen Wood | 4-3-2019

• prep time: 10 minutes
• cook time: 5 minutes
• total time: 1 day (to account for pickling time in the refrigerator)

Yields: approx. 12 pickle spears

Ingredients:

• 3 pickling cucumbers, sliced length-wise into 4 spears each
• 4 garlic cloves, peeled & smashed
• 1/4 teaspoon red chili flakes
• 1/2 cup water
• 1/2 cup apple cider vinegar
• 1 1/4 teaspoon sea salt or pink salt
• 1 teaspoon coconut sugar

Instructions:

1. Slice the cucumbers and smash the garlic.
2. Place the garlic in the bottom of a pint-sized jar.
3. Pack the cucumbers (vertically) into the jar on top of the garlic. You want to place them so they are snugly fit and will not rise when brine is added.
4. Sprinkle chili flakes into the jar.
5. In a sauce pan over low heat combine water, vinegar, salt and sugar.
6. Heat, while stirring, just until salt and sugar are dissolved.
7. Pour this brine over your packed cucumbers in the jar until they are just covered.
8. Let sit uncovered for 10-15 minutes, or until jar is only slightly warm to touch.
9. Screw a lid on tightly and place in the refrigerator for at least 24 hours before serving.
10. Enjoy!

I find these pickles can be enjoyed for up to 2 months, so long as there are no signs of spoilage present (mushiness, discoloration, etc.)!

Nutrition:

• Serving: 1 spear
• Fat: 0 grams
• Calories: 16
• Carbs: 3 grams

NOTE: Please see ‘Tips’ above in the blog post for suitable substitutions, storage advice and more!

Shop This Recipe:

Big Tree Farms Organic Brown Coconut Sugar, Non-GMO, Gluten Free, Vegan, Fair Trade, Natural Sweetener, 2 Pound (Packaging May Vary)

Big Tree Farms

Bragg Organic Raw Apple Cider Vinegar, 16 Ounce (1 pack)

Bragg

Ball Pint Mason Jar, Regular Mouth, 16 oz (2 Count)

Ball

Sherpa Pink Himalayan Salt, 2lbs Extra-Fine Grain

San Francisco Salt Company

Frontier Co-op Certified Crushed Red Pepper, 1.05 Ounce

Frontier COOP

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Your shares are greatly appreciated! XO.