18 Spicy New Pickle Recipes Delight

Oh, the joy of biting into a perfectly spiced pickle! Whether you’re a fan of fiery flavors or just looking to add a little zest to your meals, our roundup of 18 Spicy New Pickle Recipes is sure to excite your taste buds. From classic dills with a kick to innovative combinations you’ve never tried, these recipes will transform your pickling game. Ready to spice things up? Let’s dive in!

Spicy Garlic Dill Pickles

You won’t believe how easy it is to make these Spicy Garlic Dill Pickles at home. Your taste buds are in for a treat with this crunchy, flavorful snack.

Ingredients

• 4 cups water (filtered for the crispest pickles)
• 2 cups white vinegar (I swear by Heinz for its clean taste)
• 2 tbsp pickling salt (no substitutes here for that classic crunch)
• 1 tbsp sugar (just a hint to balance the acidity)
• 4 cloves garlic, smashed (more if you’re a garlic fiend like me)
• 1 tbsp red pepper flakes (adjust based on your heat preference)
• 1 large bunch fresh dill (the fronds add the best aroma)
• 1 lb pickling cucumbers, sliced into spears (go for the bumpy ones; they’re the crispiest)

Instructions

1. In a large pot, combine water, vinegar, salt, and sugar. Bring to a boil over high heat, stirring until salt and sugar dissolve completely.
2. Remove from heat and let the brine cool to room temperature. This step is crucial to keep the cucumbers crisp.
3. Pack the cucumber spears, garlic, red pepper flakes, and dill into a clean quart-sized jar. Tip: Pack them tightly to prevent floating.
4. Pour the cooled brine over the cucumbers, ensuring they’re completely submerged. Leave about 1/2 inch of headspace at the top.
5. Seal the jar tightly and refrigerate for at least 48 hours before tasting. Tip: The flavors deepen after a week.

Crunch into these pickles for a burst of spicy, garlicky goodness. Perfect atop burgers or straight from the jar for a quick snack.

Sweet and Spicy Bread and Butter Pickles

Mouthwatering and versatile, these Sweet and Spicy Bread and Butter Pickles are a must-try. Perfect for sandwiches or as a standalone snack, they strike the right balance between sweet and heat.

Ingredients

• 4 cups thinly sliced cucumbers – I like them crisp, so I avoid over-slicing.
• 1 large onion, thinly sliced – Yellow onions work best for their sweetness.
• 1/4 cup pickling salt – Essential for that classic pickle crunch.
• 1 1/2 cups white vinegar – The acidity is key for preservation.
• 1 cup granulated sugar – Adjust slightly if you prefer less sweetness.
• 1 tbsp mustard seeds – They add a subtle nuttiness.
• 1/2 tsp celery seeds – A small amount goes a long way.
• 1/2 tsp turmeric – For color and a hint of earthiness.
• 1/2 tsp red pepper flakes – Adjust based on your heat preference.

Instructions

1. In a large bowl, combine cucumbers, onion, and pickling salt. Cover with ice and let sit for 1.5 hours. This step ensures crispiness.
2. Drain and rinse the cucumber mixture thoroughly to remove excess salt.
3. In a large pot, combine vinegar, sugar, mustard seeds, celery seeds, turmeric, and red pepper flakes. Bring to a boil over medium heat, stirring until sugar dissolves.
4. Add the cucumber mixture to the pot. Return to a boil, then immediately remove from heat. This prevents overcooking.
5. Using a slotted spoon, transfer the pickles into sterilized jars, leaving 1/2 inch headspace. Pour the hot brine over the pickles to cover completely.
6. Seal jars and let cool to room temperature before refrigerating. Wait at least 24 hours before eating for flavors to meld.

Not just a condiment, these pickles bring a crunchy, sweet-spicy kick to any dish. Try them on burgers or chopped into tuna salad for an extra zing.

Jalapeno Lime Pickles

Bold flavors define these Jalapeno Lime Pickles, a tangy twist on classic pickles that pack a punch. Perfect for topping burgers or enjoying straight from the jar.

Ingredients

• 1 lb fresh jalapenos, sliced into rings (leave seeds for extra heat)
• 1 cup white vinegar (apple cider vinegar works too for a milder taste)
• 1 cup water
• 2 tbsp sugar (I like raw sugar for its subtle molasses notes)
• 1 tbsp salt (kosher salt dissolves best)
• 4 garlic cloves, smashed (fresh is key here)
• 2 limes, juiced (about 1/4 cup, plus zest for extra zing)
• 1 tsp mustard seeds (adds a nice crunch and depth)

Instructions

1. In a medium saucepan, combine vinegar, water, sugar, and salt. Bring to a boil over medium-high heat, stirring until sugar and salt dissolve completely.
2. Add jalapeno rings, garlic, lime juice, zest, and mustard seeds to the boiling liquid. Stir well to ensure all ingredients are submerged.
3. Reduce heat to low and simmer for 5 minutes, allowing flavors to meld. Tip: Don’t overcook; jalapenos should stay crisp.
4. Remove from heat and let cool slightly. Transfer to a clean jar, pressing down to remove air bubbles. Tip: Use a funnel for less mess.
5. Seal the jar and refrigerate for at least 24 hours before serving. Tip: Flavors deepen over time, so patience pays off.

These pickles offer a vibrant crunch with a perfect balance of heat, tang, and sweetness. Try them chopped in tacos or as a bold garnish for Bloody Marys.

Honey Mustard Pickles

Absolutely no summer BBQ is complete without these tangy-sweet honey mustard pickles. They’re crunchy, flavorful, and ridiculously easy to make.

Ingredients

• 2 cups cucumber slices, 1/4-inch thick (I like them crisp, so I avoid overripe cucumbers)
• 1 cup white vinegar (apple cider vinegar works too, but white keeps it classic)
• 1/2 cup water
• 1/2 cup honey (local honey adds a nice depth)
• 2 tbsp yellow mustard seeds (whole seeds give the best pop)
• 1 tbsp salt (I use sea salt for a cleaner taste)
• 1 tsp turmeric (for that golden hue and a hint of earthiness)

Instructions

1. In a medium saucepan, combine vinegar, water, honey, mustard seeds, salt, and turmeric. Tip: Stir well to dissolve the honey completely.
2. Bring the mixture to a boil over medium-high heat, then reduce to simmer for 5 minutes. Tip: Keep an eye on it to prevent boiling over.
3. Add cucumber slices to the saucepan, ensuring they’re fully submerged. Simmer for another 2 minutes. Tip: Don’t overcook; you want them to stay crisp.
4. Remove from heat and let cool to room temperature, about 30 minutes.
5. Transfer pickles and liquid to a clean jar. Seal tightly and refrigerate for at least 24 hours before serving.

Great for snacking straight from the jar or as a bold topping for burgers. The honey mustard pickles offer a perfect balance of sweet and tangy with a satisfying crunch.

Curry Spiced Pickles

Venture into a bold flavor twist with these curry spiced pickles. They’re a crunchy, tangy delight with a warm spice kick.

Ingredients

• 1 cup distilled white vinegar (I always use Heinz for its clean taste)
• 1 cup water
• 2 tbsp granulated sugar (a little sweetness balances the heat)
• 1 tbsp kosher salt (Diamond Crystal is my pick for even dissolving)
• 1 tbsp curry powder (go for a high-quality blend for the best flavor)
• 1 tsp turmeric powder (adds a vibrant color and earthy note)
• 1 lb pickling cucumbers, sliced into 1/4-inch rounds (Kirby cucumbers are my favorite for their crunch)
• 1 small red onion, thinly sliced (for a sharp contrast)
• 2 garlic cloves, smashed (because everything’s better with garlic)

Instructions

1. In a medium saucepan, combine vinegar, water, sugar, salt, curry powder, and turmeric. Bring to a boil over medium-high heat, stirring until sugar and salt dissolve completely.
2. Remove the saucepan from heat and let the brine cool for 5 minutes. This prevents the cucumbers from becoming too soft.
3. Pack the cucumber rounds, sliced onion, and smashed garlic into a clean quart-sized jar. Pour the warm brine over the vegetables, ensuring they’re fully submerged.
4. Seal the jar and let it cool to room temperature before refrigerating. The pickles will be ready in 24 hours but taste even better after 48.
5. Tip: For an extra flavor boost, add a few whole peppercorns or a chili to the jar before sealing.
6. Tip: Always use a clean jar to prevent any bacterial growth.
7. Tip: If the brine doesn’t fully cover the vegetables, top it off with a little more vinegar and water in equal parts.

Get ready for pickles with a punch. The curry spice melds beautifully with the vinegar’s tang, creating a pickle that’s anything but ordinary. Try them on burgers or straight from the jar for a spicy snack.

Pickled Red Onions with Chili

Kickstart your culinary adventure with these vibrant Pickled Red Onions with Chili. They’re a game-changer for tacos, salads, and more.

Ingredients

• 1 large red onion, thinly sliced (I like mine paper-thin for maximum crunch)
• 1 cup apple cider vinegar (the sharper, the better for that tangy punch)
• 1/2 cup water (filtered is my preference)
• 1 tbsp sugar (a little sweetness balances the acidity)
• 1 tsp salt (sea salt adds a nice minerality)
• 1-2 red chilies, thinly sliced (adjust based on your heat tolerance)

Instructions

1. Combine apple cider vinegar, water, sugar, and salt in a small saucepan over medium heat. Stir until sugar and salt dissolve completely, about 2 minutes.
2. Remove from heat and let the brine cool for 5 minutes. This prevents the onions from becoming too soft.
3. Place sliced red onions and chilies in a clean jar. Pack them tightly but gently to avoid bruising.
4. Pour the warm brine over the onions and chilies, ensuring they’re fully submerged. A small weight can help keep them under the liquid.
5. Seal the jar and let it cool to room temperature, about 1 hour. Then refrigerate for at least 2 hours before serving. Tip: The flavors deepen overnight.

Sharp and tangy with a fiery kick, these pickled onions add a crisp texture to any dish. Try them on grilled meats or avocado toast for an extra zing.

Sriracha Pickled Carrots

Just when you thought pickles couldn’t get any better, here comes Sriracha Pickled Carrots. A fiery twist on the classic, these carrots are crunchy, spicy, and utterly addictive.

Ingredients

• 1 lb carrots, peeled and julienned (I like them thin for maximum crunch)
• 1 cup white vinegar (distilled works best for clarity)
• 1 cup water
• 1/2 cup sugar (adjust if you like it less sweet)
• 2 tbsp Sriracha (more if you dare)
• 1 tbsp salt (kosher is my preference)
• 2 cloves garlic, smashed (for that aromatic punch)

Instructions

1. In a medium saucepan, combine vinegar, water, sugar, Sriracha, salt, and garlic. Bring to a boil over medium heat, stirring until sugar dissolves.
2. Place julienned carrots in a clean, heatproof jar. Pour the hot brine over the carrots, ensuring they’re fully submerged. Tip: Tap the jar gently to remove air bubbles.
3. Let the jar cool to room temperature, then seal and refrigerate for at least 24 hours before serving. Tip: The flavors deepen over time, so patience pays off.
4. After 24 hours, taste a carrot. Adjust seasoning if needed by adding more Sriracha or salt directly to the jar.

Zesty and vibrant, these Sriracha Pickled Carrots bring a bold kick to sandwiches, tacos, or just straight from the jar. Their crisp texture and fiery flavor make them a standout condiment.

Pickled Cucumbers with Red Pepper Flakes

Want a crunchy, spicy snack that’s ready in no time? These pickled cucumbers with red pepper flakes are your go-to.

Ingredients

• 2 cups water – Filtered is best for clarity.
• 1 cup white vinegar – The sharpness balances the sweetness.
• 1 tbsp sugar – Just enough to soften the vinegar’s bite.
• 1 tbsp salt – Sea salt adds a nice mineral touch.
• 1 tsp red pepper flakes – Adjust based on your heat preference.
• 2 medium cucumbers, thinly sliced – English cucumbers work great for their thin skin and few seeds.
• 1 small onion, thinly sliced – Red onions add a pop of color.

Instructions

1. Combine water, vinegar, sugar, and salt in a saucepan. Heat over medium until sugar and salt dissolve completely, about 3 minutes.
2. Remove from heat. Stir in red pepper flakes. Let the brine cool to room temperature, about 10 minutes.
3. Layer cucumber and onion slices in a clean jar. Pour the cooled brine over them, ensuring all slices are submerged.
4. Seal the jar. Refrigerate for at least 2 hours before serving. For best flavor, wait 24 hours.

Fresh from the fridge, these pickles offer a crisp texture and a bold, spicy kick. Try them on burgers or as a zesty side to grilled meats.

Ginger Turmeric Pickled Beets

Perfect for adding a vibrant kick to your meals, these Ginger Turmeric Pickled Beets are a game-changer. Packed with flavor and health benefits, they’re surprisingly simple to make.

Ingredients

• 2 lbs beets, peeled and sliced into 1/4-inch rounds (I find golden beets add a beautiful color)
• 1 cup apple cider vinegar (the sharper, the better for that tangy punch)
• 1 cup water
• 1/2 cup sugar (I like to use organic cane sugar for a cleaner taste)
• 1 tbsp salt (sea salt works wonders here)
• 1 inch fresh ginger, thinly sliced (don’t skimp—it’s the star)
• 1 tsp ground turmeric (for that golden hue and anti-inflammatory boost)
• 2 cloves garlic, smashed (because everything’s better with garlic)

Instructions

1. In a medium saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a boil over medium-high heat, stirring until sugar dissolves.
2. Add the sliced beets, ginger, turmeric, and garlic to the boiling liquid. Reduce heat to low and simmer for 5 minutes. Tip: The beets should be tender but still crisp.
3. Remove from heat and let the mixture cool to room temperature. Tip: This allows the flavors to meld beautifully.
4. Transfer the beets and liquid to a clean jar. Seal tightly and refrigerate for at least 24 hours before serving. Tip: They taste even better after a couple of days.

You’ll love the crisp texture and the way the ginger and turmeric play off the earthy beets. Try them on avocado toast or as a bold side to grilled meats.

Pickled Green Beans with Garlic and Dill

Here’s how to make crunchy, flavorful pickled green beans that’ll jazz up any meal. They’re perfect for snacking or adding a punch to salads.

Ingredients

• 1 lb fresh green beans, trimmed (look for the crispest ones you can find)
• 4 cloves garlic, smashed (more if you love garlic)
• 2 cups white vinegar (I always use Heinz for its clean taste)
• 2 cups water
• 2 tbsp kosher salt (it dissolves better than table salt)
• 1 tbsp sugar (just a touch to balance the acidity)
• 1 tsp black peppercorns
• 1 tsp red pepper flakes (adjust if you like less heat)
• 4 sprigs fresh dill (dried works in a pinch, but fresh is best)

Instructions

1. Wash and trim the green beans to fit your jar, leaving 1/2 inch headspace.
2. In a saucepan, combine vinegar, water, salt, and sugar. Bring to a boil over high heat, stirring until salt and sugar dissolve.
3. Pack green beans, garlic, peppercorns, red pepper flakes, and dill into a clean quart jar tightly.
4. Pour the hot brine over the beans, ensuring they’re completely submerged. Tap the jar to remove air bubbles.
5. Seal the jar and let it cool to room temperature. Then refrigerate for at least 48 hours before eating. Tip: The longer they sit, the better they taste.
6. After 48 hours, check for desired crunch and flavor. Adjust seasoning if needed by adding more salt or vinegar directly to the jar.

Crunchy with a tangy kick, these pickled green beans are a game-changer. Try them chopped in a Bloody Mary or alongside a charcuterie board for an extra zing.

Spicy Pickled Okra

A bold twist on a Southern classic, spicy pickled okra brings crunch and heat to any table. Perfect for snacking or garnishing, it’s a must-try for pickle lovers.

Ingredients

• 1 lb fresh okra, stems trimmed (look for small pods, they’re more tender)
• 2 cups white vinegar (the sharper, the better for tang)
• 2 cups water
• 3 tbsp pickling salt (no substitutes here for crispness)
• 4 garlic cloves, smashed (more if you love garlic)
• 1 tbsp sugar (just a hint to balance)
• 2 tsp red pepper flakes (adjust for your heat level)
• 1 tsp dill seeds (for that classic pickle flavor)

Instructions

1. Sterilize 2 quart-sized jars and lids in boiling water for 10 minutes. Dry completely.
2. Pack okra tightly into jars, adding garlic cloves evenly between them.
3. In a saucepan, combine vinegar, water, salt, sugar, red pepper flakes, and dill seeds. Bring to a boil over high heat, stirring until salt and sugar dissolve.
4. Carefully pour the hot brine over the okra, leaving 1/2 inch headspace. Tap jars gently to remove air bubbles.
5. Seal jars with lids. Process in a boiling water bath for 10 minutes to ensure shelf stability.
6. Let jars cool to room temperature, then refrigerate for at least 48 hours before opening. Tip: The longer they sit, the better the flavor.

Worth the wait, these pickles offer a satisfying crunch with a spicy kick. Try them chopped in salads or alongside a cold beer for a real treat.

Pickled Radishes with Chili Powder

Zesty and vibrant, these pickled radishes with chili powder are a quick fix for adding crunch and heat to any meal. Perfect for tacos, salads, or straight out of the jar.

Ingredients

• 1 cup water – I use filtered for clarity.
• 1 cup white vinegar – The sharpness balances the radishes’ bite.
• 1 tbsp sugar – Just enough to round out the acidity.
• 1 tbsp salt – Sea salt is my preference for a cleaner taste.
• 1 lb radishes, thinly sliced – Mandoline for uniform slices.
• 1 tsp chili powder – Adjust based on your heat tolerance.

Instructions

1. Combine water, vinegar, sugar, and salt in a saucepan over medium heat. Stir until sugar and salt dissolve completely, about 2 minutes.
2. Remove from heat and let cool for 5 minutes. This prevents the radishes from becoming too soft.
3. Place radish slices in a clean, quart-sized jar. Pack them tightly but without crushing.
4. Sprinkle chili powder over the radishes. Shake the jar gently to distribute evenly.
5. Pour the cooled vinegar mixture over the radishes until fully submerged. Leave 1/2 inch headspace.
6. Seal the jar and refrigerate for at least 4 hours before serving. Overnight is better for full flavor.

Daringly crisp with a fiery kick, these radishes elevate even the simplest dishes. Try them atop avocado toast or alongside grilled meats for an unexpected twist.

Hot and Sweet Pickled Peppers

Craving a tangy kick with a sweet finish? These hot and sweet pickled peppers are your go-to. Perfect for spicing up sandwiches or as a bold snack.

Ingredients

• 2 cups mixed peppers (I love using a combo of jalapeños and bell peppers for color and heat)
• 1 cup apple cider vinegar (the sharper, the better for that tangy punch)
• 1 cup water
• 1/2 cup sugar (adjust if you like it less sweet)
• 2 tbsp salt (I find sea salt dissolves best)
• 4 garlic cloves, smashed (because garlic makes everything better)
• 1 tsp black peppercorns (for a subtle spice layer)

Instructions

1. Slice peppers into 1/4-inch rings. Keep seeds for extra heat.
2. In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil over medium heat, stirring until sugar dissolves.
3. Add garlic and peppercorns to the boiling liquid. Simmer for 2 minutes to infuse flavors.
4. Pack pepper slices tightly into a clean jar. Pour hot liquid over peppers, ensuring they’re fully submerged.
5. Let cool to room temperature, then seal and refrigerate. Tip: Flavors meld best after 24 hours.
6. Use a clean spoon to serve. Tip: Always keep the peppers submerged to maintain crispness.

Vibrant and crunchy, these peppers offer a fiery yet sweet bite. Try them atop grilled cheese for an unforgettable twist.

Pickled Cherry Bombs

Never underestimate the power of pickled peppers to elevate your dishes. These Pickled Cherry Bombs are a game-changer, offering a perfect balance of heat and tang.

Ingredients

– 1 lb cherry peppers (look for firm, unblemished ones for the best crunch) – 1 cup white vinegar (I swear by Heinz for its clean taste) – 1 cup water – 2 tbsp sugar (a little sweetness tames the heat) – 1 tbsp salt (kosher salt dissolves evenly) – 2 cloves garlic (smashed, because flavor release is key) – 1 tsp black peppercorns (freshly cracked adds a nice aroma)

Instructions

1. Wash the cherry peppers thoroughly under cold water. Pat dry. 2. Using a small knife, prick each pepper twice to allow the brine to penetrate. 3. In a medium saucepan, combine vinegar, water, sugar, salt, garlic, and peppercorns. Bring to a boil over high heat. 4. Once boiling, reduce heat to low and simmer for 5 minutes to infuse the flavors. 5. Pack the peppers tightly into a clean, 1-quart mason jar. 6. Carefully pour the hot brine over the peppers, ensuring they are completely submerged. 7. Seal the jar and let it cool to room temperature before refrigerating. 8. Wait at least 48 hours before tasting for the flavors to fully develop. Must try these Pickled Cherry Bombs on a charcuterie board or chopped into a spicy relish. Their crisp texture and vibrant flavor make them a versatile condiment.

Spicy Pickled Eggs

These Spicy Pickled Eggs are a bold snack that packs a punch. They’re perfect for adding a kick to your meal prep.

Ingredients

• 12 large eggs (I prefer room temp eggs here for even cooking)
• 2 cups white vinegar (the sharper, the better for tang)
• 1 cup water
• 1 tbsp salt (sea salt adds a nice crunch)
• 2 tbsp sugar (balances the heat)
• 5 garlic cloves, smashed (for that deep flavor)
• 10 whole peppercorns (adds a subtle bite)
• 5 dried chili peppers (adjust based on your heat preference)

Instructions

1. Place eggs in a single layer in a large pot. Cover with water by 1 inch.
2. Bring to a boil over high heat. Tip: A rolling boil ensures even cooking.
3. Once boiling, remove from heat. Cover and let sit for 12 minutes.
4. Drain eggs. Immediately transfer to an ice bath for 5 minutes to cool.
5. Peel eggs carefully. Tip: Older eggs peel easier than fresh ones.
6. In a saucepan, combine vinegar, water, salt, sugar, garlic, peppercorns, and chili peppers. Bring to a boil.
7. Reduce heat. Simmer for 5 minutes to infuse flavors.
8. Place peeled eggs in a clean jar. Pour hot brine over eggs, ensuring they’re fully submerged.
9. Seal jar. Refrigerate for at least 48 hours before eating. Tip: Longer marination equals more flavor.

You’ll love the firm texture and the spicy, tangy flavor of these eggs. Try slicing them over a salad or serving whole as a bold appetizer.

Pickled Jalapenos with Carrots and Onions

Just when you think pickled jalapenos can’t get any better, adding carrots and onions takes them to a whole new level of crunch and flavor.

Ingredients

• 10 fresh jalapenos, sliced into rings (keep the seeds for extra heat)
• 2 large carrots, peeled and julienned (I like them thin for quick pickling)
• 1 medium white onion, thinly sliced (sweet onions work great here)
• 1 cup white vinegar (apple cider vinegar is a tasty alternative)
• 1 cup water
• 2 tbsp sugar (adjust if you prefer less sweetness)
• 1 tbsp salt (I use sea salt for a cleaner taste)
• 2 cloves garlic, smashed (because garlic makes everything better)
• 1 tsp whole black peppercorns (for a subtle spice note)

Instructions

1. In a medium saucepan, combine vinegar, water, sugar, salt, garlic, and peppercorns. Bring to a boil over high heat, stirring until sugar and salt dissolve.
2. Add jalapenos, carrots, and onions to the boiling liquid. Stir once, then remove from heat. Tip: Letting the veggies sit in the hot liquid for 5 minutes softens them slightly while keeping them crunchy.
3. Transfer the mixture to a clean jar, ensuring the veggies are fully submerged. Cool to room temperature. Tip: Pressing down the veggies with a spoon helps keep them under the liquid.
4. Seal the jar and refrigerate for at least 24 hours before serving. Tip: The flavors meld better after 48 hours, but who can wait that long?

Munch on these pickled jalapenos with carrots and onions straight from the jar, or layer them on tacos for an instant flavor boost. The crunch and tang are irresistible.

Thai Inspired Spicy Pickled Vegetables

Kickstart your meal prep with these Thai Inspired Spicy Pickled Vegetables. They’re crunchy, vibrant, and pack a punch. Perfect for adding a zesty twist to any dish.

Ingredients

• 2 cups distilled white vinegar (I find it gives the cleanest tang)
• 1 cup water
• 1/2 cup sugar (adjust if you like it less sweet)
• 2 tbsp kosher salt (it dissolves better than table salt)
• 1 lb mixed vegetables (carrots, cucumbers, and radishes sliced thin for maximum crunch)
• 4 garlic cloves, smashed (because more garlic is always better)
• 2-3 Thai chilies, sliced (seeds in if you dare)
• 1 tbsp coriander seeds (toasted lightly for extra aroma)

Instructions

1. In a medium saucepan, combine vinegar, water, sugar, and salt. Bring to a boil over medium heat, stirring until sugar and salt dissolve completely.
2. Remove from heat and let the brine cool to room temperature. This prevents the vegetables from becoming too soft.
3. Pack the vegetables, garlic, chilies, and coriander seeds tightly into a clean quart-sized jar.
4. Pour the cooled brine over the vegetables until fully submerged. Tap the jar gently to remove any air bubbles.
5. Seal the jar and refrigerate for at least 24 hours before serving. The flavors deepen over time.

Let these pickles sit longer for more heat and tang. They’re fantastic on tacos or as a bold salad topper. The crunch and spice level are just right.

Pickled Mango with Chili

Lately, I’ve been obsessed with the tangy kick of pickled mango with chili. It’s a game-changer for snacks and meals.

Ingredients

• 2 cups green mango, thinly sliced (I like them slightly underripe for extra crunch)
• 1/2 cup white vinegar (apple cider vinegar works too for a sweeter note)
• 1/4 cup sugar (adjust if you prefer less sweetness)
• 1 tbsp salt (I always use sea salt for its clean taste)
• 2 red chilies, sliced (remove seeds if you’re not into too much heat)
• 1/2 tsp turmeric powder (for that golden hue and earthy flavor)

Instructions

1. In a saucepan, combine vinegar, sugar, salt, and turmeric. Heat over medium until sugar dissolves, about 3 minutes. Tip: Stir constantly to prevent burning.
2. Add mango slices and chilies to the saucepan. Stir to coat evenly. Tip: Use a wooden spoon to avoid bruising the mango.
3. Remove from heat and let it cool to room temperature, about 20 minutes. Tip: Cover with a lid to keep flavors intact.
4. Transfer to a clean jar and refrigerate for at least 2 hours before serving. The longer it sits, the better it tastes.

Zesty and vibrant, this pickled mango with chili is perfect atop tacos or as a bold side. The crunch and heat make it irresistibly moreish.

Conclusion

Unleash a world of flavor with these 18 spicy pickle recipes that promise to add a zesty kick to your meals! Perfect for home cooks looking to spice things up, each recipe is a gateway to culinary adventure. Don’t forget to try them out, share your favorites in the comments, and pin the ones you love on Pinterest. Happy pickling!

Bella Bacinos