Sweet and spicy refrigerator pickles are the perfect topping for your next backyard burger. Refrigerator pickles are easy for anyone to make at home - no canning involved. These pickles are perfectly sweetened with a kick of spicy jalapeño!
Pack two pint size jars with sliced cucumbers, jalapeños, peppercorns, and red pepper flakes. Set aside.
In a saucepan over medium heat, add vinegar, sugar, water, and salt. Whisk to combine.
Heat to boiling and cook for 1 minute, or until sugar is completely dissolved. Remove from heat and allow to cool to warm.
Pour liquid into jars to completely cover cucumbers and jalapeños. Depending on how tightly packed cucumbers are, you may have leftover brine.
Tightly seal and refrigerate for 2 days to allow cucumbers to pickle. Store pickles in refrigerator for up to 2 months.
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Notes
Any cucumbers can be pickled. Pickling cucumbers will produce a firmer pickle, and slicing/English cucumbers will produce a softer pickle.
Your refrigerator pickles need to be stored in the refrigerator. Since they are not canned, they are not shelf-stable and need to be refrigerated.
The cucumbers need 2 days to pickle in the brine before enjoying. They are edible immediately, but need at least 2 days of rest for best flavor. Your pickles will get spicier the longer they set!