I’ve always been a fan of pickles. When I was a kid, we’d get a fresh jar of Kosher dills at our local grocery store every week, and my mom would slice them into thick rounds and serve them with pastrami sandwiches. While those were delicious, it wasn’t until recently that I discovered how versatile spicy pickles can be! We love to add slices of hot bread-and-butter spicy pickles to our sandwiches or salads for some extra heat and crunch. Spicy okra pickles are great on tacos or burgers (the Okra Fries recipe from this blog uses these), and spicy watermelon rind pickles are perfect for topping off margaritas in the summertime. So whether you’re serving up an appetizer spread for your next party or just want something tasty to snack on while watching Netflix at home, here are some tips for making your own spiciest hot pickles:
Bread & Butter Pickles:
Bread and butter pickles are sweet and sour, crisp and crunchy. They’re great on sandwiches, burgers, salads and as a snack. These pickles are made with cucumbers that are first sliced into rounds then covered in a brine that’s half vinegar, half water. After eight hours of soaking in this solution they’re drained before being allowed to sit for another four days at room temperature until soft.
Pickle brine is made from vinegar mixed with spices like mustard seed, black peppercorns and allspice berries (or clove if you like) along with sugar for sweetness — no heat here! The result is a taste similar to kimchi without any heat at all; this makes it an ideal starter pickle for those who want something spicy but aren’t quite ready yet!
Sweet Heat Pickles:
These pickles are the most popular among sweet-and-spicy fans. They’re also the easiest to make, as you can use a common base for them: pickling spice and sugar in the brine.
The only thing that separates sweet heat from regular sweet pickles is adding a little honey to the brine. If you want something better than just straight up honey, try using a syrup like malt or brown rice syrup instead of granulated sugar or agave nectar (the latter two will result in less sticky syrup).
Spicy Okra Pickles:
When you’re looking to spice up your pickles, there’s no better way than hot ones. The best part is they take minimal effort and preparation time. You’ll need:
- 1 pound fresh okra pods, sliced into coins
- 3 cups white vinegar
- 2 teaspoons salt (or more if desired)
- 2 cloves garlic, peeled and smashed
In a medium saucepan over medium-high heat, combine all of the ingredients except for the okra and bring to a boil. Stir well until everything is dissolved and then remove from heat immediately. Add in the sliced okra pods and allow them to simmer for five minutes before placing them in clean jars or containers with lids on top tightly closed. Let sit at room temperature overnight so that flavors can meld together! Serve as an appetizer or alongside other dishes such as chicken curry or baked beans–no matter how spicy it gets here at home we know you’ll love this one!
Spicy Watermelon Rind Pickles:
Ingredients: Watermelon rind, salt, sugar, vinegar, garlic cloves and hot peppers
- Place watermelon rinds in a large bowl or pot. Cover with cold water for at least one hour to remove some of the bitterness from them. Drain and rinse well before using.
- Combine sugar and vinegar in a saucepan over medium heat until dissolved (make sure to stir constantly). Pour over cut up rinds in jars or plastic containers. Add garlic cloves for flavor if desired; add hot peppers (chili seeds removed) for spiciness if desired (I recommend starting out with one jalapeño pepper per jar of pickled rinds you’re making).
- Let cool before placing lids on containers tightly and storing in refrigerator for at least two weeks before eating; this will allow flavors to meld together into deliciousness!
Hot Refrigerator Garlic Dill Pickles:
Garlic Refrigerator Dill Pickles
These pickles are made using a garlic press to crush the garlic, a food processor to chop the cucumbers, and a mandolin slicer and vegetable peeler to help you cut them into long thin strips. These can be stored in your refrigerator for up to two months.
Ingredients:
- 4 cups thinly sliced pickling cucumbers (about 1 large)
- 2 tablespoons kosher salt (or other coarse salt)
- ½ cup distilled white vinegar, divided
- ¾ cup water plus 1 teaspoon salt mixed together in a bowl until dissolved
Bread and Butter Jalapeno Pickles from the Ball Canning Book:
This is a pickling recipe that adds jalapenos to the mix, so you can expect some heat to kick in. If you don’t like it too spicy, you can substitute fresh jalapenos for pickled ones and cut back on the amount of pepper sauce in this recipe.
This is one of those recipes that comes from an old Ball Canning Book (which I love). They have hundreds of recipes on their website, including Watermelon and Mint Gazpacho which has been a go-to summer favorite for years!
Sweet and Spicy Dill Pickle Relish from Ball Canning Book
The Spicy Dill Pickle Relish is a great addition to many dishes. It can be used as a side dish or as a condiment for burgers, sandwiches, tacos and more! If you’re feeling adventurous you can use the relish in this recipe for Watermelon and Mint Gazpacho.
This recipe makes about 1 pint of relish so it will last quite some time in your refrigerator if you don’t finish it off right away!
Zesty Bread and Butter Chips from Ball Canning Book
If you haven’t tried the zesty bread and butter chips from Ball Canning Book, now’s the time. These quick pickles are a great snack to have on hand during the summer since they require no cooking or canning process. The recipe calls for one large cucumber and a few simple ingredients: white vinegar, sugar, mustard seeds (optional), celery salt and/or garlic powder (optional). You’re essentially just slicing up your cucumber into thin rounds and sprinkling on the spices of your choice!
If you’re looking for something sweet-and-sour that goes beyond what plain old rice vinegar offers but isn’t as intense as dill pickles, these are perfect. They taste especially good when paired with fish tacos or another light dish like grilled chicken salad so that they don’t overpower it with their vinegary kickiness!
There are so many delicious ways to enjoy hot pickles!
Whether you’re a hot-pickle newbie or have been eating them all your life, there are plenty of ways to enjoy these spicy treats.
- You can eat them straight out of the jar, like a pickle (I know—it’s genius).
- Heat up some leftover rice and top with roasted peanuts and chopped hot pickles.
- Or add them to your ramen! This is my favorite way: Heat up some leftover rice noodles in water and place them in a bowl with a scoop of miso paste stirred in. Then add your favorite meat and/or vegetables—but save some room for those chips! After cooking the meat and veggies through, drop the chips into the pot so they get nice and warm before adding them at the end for an extra kick. Add scallions on top for extra flavor!
Conclusion
If you’re looking for spicy pickles, they’re out there! There are so many delicious ways to enjoy hot pickles that we hope this guide has inspired you to try a few new recipes.
