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I Don't Want a Pickle, All I Want Is a Spicy Pickle Recipe

Don and his wife love to cook. They enjoy new and different recipes and experimenting with interesting combinations of ingredients.

Spicy Pickles

My Spicy Pickles and Peppers in an old-style Jar.

My Spicy Pickles and Peppers in an old-style Jar.

Cook Time

Prep timeReady inYields

15 min

15 min

1 quart

Spicy Seasonal Pickles

My wife and I both love fresh Cucumbers, when they are in season, and we really love good Pickled Cucumbers.

When Standard or Pickling Cucumbers are in Season we love to buy them regularly and we eat them; in salads, on sandwiches, and as appetizers with cheese and crackers.

But our favorite use of these fresh and cool delights is to make a nice combination of Cucumbers, Jalapeno Peppers, with onions, and a few select Spices and then we add them into a mixture of Vinegar and Water.

The next step is to age the mixture for literally only a few days, and then we can attack them as snacks between meals, and even on our favorite sandwiches.

Now, these are not the processed and canned Pickles you buy in the Supermarket,

These are not meant to be sealed and stored for months.

Real Pickles usually have a lot of Salt, and are made using one of many specific process' that promote longer term storage

Using this recipe is a way to utilize fresh Cucumbers, add a lot of flavor, and keep them for many weeks as you eat through them.


  • 6 Jalapeno Peppers, Large, Sliced
  • 1 Banana Pepper, Large Sliced
  • 1 Onion, Medium, sliced
  • 7 oz. Pickling Cucumbers, Sliced
  • 2 tsp. Garlic - Dill Seasoning
  • 2 tsp. Salt
  • 2 tbs. Balsamic Vinegar
  • 2 tsp. Peppercorns, cracked or rough ground
  • 3 Garlic Cloves, chopped
  • 1 Liquid Mixture, Mix 50-50 White Vinegar and Water

Glass Spice Jars


  1. Wear Gloves to prepare the ingredients if you are smart. Otherwise you can end up spending the next several days with smelly hands. And ..... Keep them away from your eyes. I speak from experience!
  2. Slice the Jalapeno Peppers into rings, and remove the Seeds and the remaining ribs from the rings. Remember the seeds are the hottest part of the Pepper.
  3. Slice the Banana Peppers into rings.
  4. Slice the Onion into rings and tear the larger rings in half.
  5. Slice the Cucumbers into slices about 1/8-inch thick
  6. Place all of these ingredients into a quart container with a removable lid. For guests, I use a nice "old-style" glass canning jar, such as the one in the picture. For day to day, or to give to friends, I use a large plastic peanut jar with a lid, like the one in the other picture. Really, you just need a quart container with a wide mouth and a good top.
  7. Add the remaining ingredients to the jar, including the: Garlic and Dill Seasoning, Salt, Balsamic Vinegar, Peppercorns, and Garlic cloves.
  8. If the jar is not full, add more sliced Cucumbers.
  9. Pour a mixture of 50% White Vinegar and 50% Water to the Jar until all of the ingredients are covered.
  10. Place the cover onto the Jar and shake until all of the ingredients are mixed well, then sit the Jar aside (room Temperature or chilled in the Fridge) for 3-4 days.

Glass Pickle Jar

Serving & Eating

First off, this recipe does need some time for the different flavors to inter-mix, and blend well, and I have found that this is usually only for the 3-4 days I already mentioned.

And another trick I use is to turn the jars upside down and shake them once a day to keep this flavor blending active.

Once aged, just open the top and spear a couple of the Cucumber slices any time the urge hits you and enjoy. The Cucumbers will have a strong tart flavor at first, and about the time you have swallowed, the Spicy Heat from the Peppers and other ingredients will follow.

Delicious is what I call them, and I believe you will also.

Now for the best part. When you see that you have eaten most of the Cucumbers, just cheat and add a few more and cover them with more of the Vinegar/Water mixture, cover and shake well, wait 3-4 days to age them, and start eating these great Pickled Cukes again.

I have refilled the same Jars over 4 times now and I have experienced no noticeable reduction in the Spicy flavors from the other ingredients.

Nutritional Values:

The great thing is that this is a healthy snack or appetizer, as you prefer, that goes great with cheeses and breads, is fantastic on sandwiches, and is relatively low in Calories, Fats and Sugars. (Just don't sit with a fork and eat the whole jar at one time).

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A whole (3.5-oz. or 100g) cucumber has the following nutritional values shown in the table.

Using these numbers for a raw Cucumber, after soaking them in the mixture above will not change the values here very much, except for the Balsamic Vinegar, which, does have enough Sugar to raise that value some.

Go Crazy & Kick it Up!

Go Crazy, if you want!

Here are some suggestions to vary the flavors and/or foods pickled. I am sure you will come up with your own, after you try this Recipe and see how easy it is to make:

  • Vary the Vinegar and Water mixture to control the Tartness.
  • Remember the small amount of Balsamic Vinegar? Well, it has an overall effect on the flavor (and Sugar level, to a degree), so increase or decrease it's use to your personal taste.
  • For the Brave, put some of the Jalapeno seeds into the mixture at the beginning. It not only kicks up the overall heat, but the seeds turn into little floating "flavor bombs" when they stick to the Cucumbers.
  • I like the added Onion pieces, after they are pickled, but you can try other vegetables:
  • If hard canning Pears are available, cut them into cubes or slices and pickle them along with the Cucumbers. They are really fantastic on Crackers as Appetizers or on Sandwiches.
  • For the true Lover of Heat, slice a nice fresh Habanero Pepper, or any of the other high-power Peppers available at the time into the mixture. I have found, though, that the higher the temperature, the more people there are that will not eat the Cukes, so balance your flavors for your audience.

Use this Recipe, and Enjoy!

And, when you use this recipe, let me know what you think of it, as well as any modifications you may have used. I would be very interested.


How to make Dill Pickles

How to make Bread and Butter Pickles

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.


Don Bobbitt (author) from Ruskin Florida on May 15, 2016:

Margie Lynn - We make these throughout the year as long as we can get the 'cukes at a cheap enough price.

I am so glad that you like it, and thanks for the read.


Margie's Southern Kitchen from the USA on May 14, 2016:

Oh yum, sounds so easy, hope my little cucumber plant give me lots of fruit! Thanks for sharing!

Don Bobbitt (author) from Ruskin Florida on October 16, 2014:

faythef- Then tis recipe is something you will have to try.

Iss so darn esy.


Faythe Payne from USA on October 16, 2014:

Mmm I love pickles and this recipe sounds really good

Don Bobbitt (author) from Ruskin Florida on October 16, 2014:

anglnwn- Well, it is that time of the year when the vines are still full of cucumbers of all sizes. And, this little recipe gives anyone, a vehicle for putting up many of them for their enjoyment within days after being mixed with the other ingredients.

I love making these and we use them for moths with almost every meal.

Thanks for the read and comment,


anglnwu on October 16, 2014:

I love pickles and your recipe seems like a smashing idea. Thanks for the different ways to make it better. I'm going to try it. Rated up.

Don Bobbitt (author) from Ruskin Florida on September 07, 2014:

Tillsontitan and SheGetsCreative-

We use this recipe every year when everyone is overloaded with cukes. We go to the flea market and pick up piles of canning cukes for next to nothing, along with the fresh herbs we need.

At home, we have two large wide-mouth jars and we load one then we wait two weeks and do it again with the other jar.

Our recipe tastes so good that we eat our pickles for the next several months on and with just about everything.

Now though, some of our friends come over with their own empty pint jar and beg "a few" off of us once they know we are making our pickles.

The large jars do eat up a lot of fridge space, but .... what the heck! They are sooooooooooo good!

Try them,


Angela F from Seattle, WA on September 06, 2014:

Sounds tasty! Love the tip about the pears - may have to try that one.

Don Bobbitt (author) from Ruskin Florida on October 19, 2013:


I was just wondering because this recipe will give you some great spicy Pickles for several months. Long after the frost has taken your fresh Cukes away, you can reach into this jar and enjoy the great flavors.

And, not complicated Canning process is required, just put it all in a jar and wait for them to blend their flavors.

Try it.


Don Bobbitt (author) from Ruskin Florida on September 21, 2013:

JayeWisdom- hanks so much for the read and the Vote +. And try this recipe, it is easily modified to suit pretty much anyone's tastes.


Don Bobbitt (author) from Ruskin Florida on September 21, 2013:

Keeley Shea- Thanks for the rad and the kind comment. Go ahead and make this one! You will be amazed at how easy it is, and at this time of the year, you should be able to get fresh local Cucumbers for a low price.

Thanks again,


Don Bobbitt (author) from Ruskin Florida on September 21, 2013:

Craftytothe Core- These are great Pickles and so easy to make.

And, thanks for the walk down memory lane. I can just see the trees with their great Autumn colors.


Jaye Denman from Deep South, USA on September 18, 2013:

It's good to see a recipe for healthier pickles. I can't handle the salt of the commercially-processed varieties. (I also can't handle hot peppers any more, but the banana peppers will spice the pickles enough for me.)

Voted Up++ and shared


Keeley Shea from Norwich, CT on September 18, 2013:

I love dill pickles although I have never made them. It looks like fun! Would love to try the other recipes too! Thanks for the very informative article on pickles!!!

CraftytotheCore on September 18, 2013:

These look delicious! There is an old country road about 20 minutes from here. The owners of this property have a little stand with freshly jarred pickles, sliced or whole, that they make themselves. When my children were younger, I used to travel that road to leaf peep every fall. We'd come home with pickles. They'd last an hour at my house!

Don Bobbitt (author) from Ruskin Florida on May 14, 2013:

PegCole17- Thanks and you are right, there is nothing like a good Hook inyour Title. And luckily, I found a good one.

Now I'm sitting here humming the darn thing.

Thanks for the kind words, and BTW, you will love having these in your fridge.


Peg Cole from North Dallas, Texas on May 14, 2013:

This sounds mighty delicious and it's sure to keep the vampires away, too. Just an added bonus. Makes me hungry for a good Cuban sandwich. PS. I love the title of your hub and now I can't quit singing that song.

Don Bobbitt (author) from Ruskin Florida on November 13, 2012:

Hyphenbird, thanks for the read. And, I think you will love these. If you have madeFridge Cues before, then you know that they just kep getting better the longer they are soaking. These are fantastic,by the way on a good CUBAN SANDWICH with a spicy Mustard.

Don Bobbitt (author) from Ruskin Florida on November 13, 2012:

Hyphenbird, thanks for the read. And, I think you will love these. If you have madeFridge Cues before, then you know that they just kep getting better the longer they are soaking. These are fantastic,by the way on a good CUBAN SANDWICH with a spicy Mustard.

Don Bobbitt (author) from Ruskin Florida on November 13, 2012:

Hyphenbird, thanks for the read. And, I think you will love these. If you have madeFridge Cues before, then you know that they just kep getting better the longer they are soaking. These are fantastic,by the way on a good CUBAN SANDWICH with a spicy Mustard.

Brenda Barnes from America-Broken But Still Beautiful on November 13, 2012:

Yum. I make fresh refrigerator pickles but have never made them spicy pepper pickles like this. I am going to make these very soon. Well as soon as I can get good cukes as it is mid November now. I love the idea of adding balsamic vinegar. My mouth is craving some right now!

Don Bobbitt (author) from Ruskin Florida on June 22, 2010:

Thanks Animika! What our friends and we, like about this recipe, is (1) it is a great seasonal food, and (2) you can adjust and add to the spices, to make this a very personal recipe. The Cukes, the Onions, and the Peppers, after only 3-4 days, will absorb the flavors and scents, into your own personal treat. PS. I am glad you responded, your stuff is very interesting, and I didn't know you were out there.

Anamika S Jain from Mumbai - Maharashtra, India on June 22, 2010:

Never thought of this so far. I shall try it.

Nghia Ma on November 11, 2009:

I love your recipe, i will make some so i can have some good pickles for Thanksgiving dinner!!!

Good Job Don !!

Don Bobbitt (author) from Ruskin Florida on October 18, 2009:

SS - Thanks for the response. We are still eating from our 2 jars here at home. As to the volume of the Vinegar and Water, Each Jar we made required a different amount (slightly), depending on how many Peppers, Onions, and Cukes we had stuffed into the container. The thing you have to do, of course, is cover everything with the liquid. Thanks Again!

shelby on October 08, 2009:

Sound sooooo good, but will wait until next summer to get fresh cukes from the garden to use and therefore, a comment on taste. Would be nice to know the amount of water/vinegar, but I suppose could just know the amount of liquid the jar you are using holds, and do the 50/50 accordingly, The stuff already in the jar would take up some room, but it could so easily be worked out and after the first one - if using all the same size holders - you would know. Used to make lots of pickles - sweet, bread&butter, dill - when we did a bigger garden with more cukes. Then started getting them from the Farm Basket by the case - homemade at the Flippin Farm in Tyro - but they became so expensive - $10.00 per pint jar! Thanks for this recipe and will try it next summer. Keep this "good stuff" coming Don! ss

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