Description

Sweet Heat Pickles are a delightful blend of tangy, sweet, and spicy flavors perfect for adding a zesty kick to any meal. This easy-to-make refrigerator pickle recipe combines crisp cucumbers, sharp onions, and optional jalapeños with a warm, spiced brine that infuses the vegetables with bold flavor. Ready in just 24 hours and kept fresh in the fridge, they are a versatile condiment or snack that brightens sandwiches, burgers, and salads.

Ingredients

Scale

Vegetables

4 cups sliced pickling cucumbers (about 4–5 small cucumbers)
1 small onion, thinly sliced
1–2 jalapeños, sliced (optional, for extra heat)

Brine

1 cup white vinegar
1 cup granulated sugar
1 tablespoon kosher salt
1 teaspoon mustard seeds
1/2 teaspoon celery seed
1/2 teaspoon turmeric
1/2 teaspoon crushed red pepper flakes (adjust to taste)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the brine: In a medium saucepan, combine the white vinegar, granulated sugar, kosher salt, mustard seeds, celery seed, turmeric, and crushed red pepper flakes. Place the pan over medium heat and bring the mixture to a simmer, stirring frequently until the sugar and salt dissolve completely. Remove from heat and allow the brine to cool slightly.
Layer the vegetables: In a large glass jar or bowl, arrange the sliced pickling cucumbers, thinly sliced onion, and sliced jalapeños if using. Make sure to pack them evenly to ensure good marination.
Combine and submerge: Pour the warm brine over the layered vegetables, pressing down gently to ensure all slices are submerged and coated thoroughly with the brine.
Chill and marinate: Let the mixture cool to room temperature. Cover the jar or bowl with a lid or plastic wrap, then refrigerate the pickles for at least 24 hours to allow the flavors to meld. For best taste, wait 2–3 days before serving.
Storage: Keep the pickles refrigerated and consume within 2 weeks for optimal flavor and freshness.

Notes

For a milder pickle, reduce or omit the crushed red pepper flakes and jalapeños.
Substitute apple cider vinegar for white vinegar to add a slightly tangier depth of flavor.
Ensure cucumbers are fully submerged to prevent spoilage.
Use clean, sterilized jars for longer shelf life.