Spicy Pickled Cucumbers

Name: Spicy Pickled Cucumbers
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 0.5 tsp Black Peppercorns; 0 dash Fresh Dill; 7 cloves Garlic; 0.25 cup Honey; 0.13 tsp Mustard Seeds; 0.13 tsp Pickling Spice; 0.13 tsp Red Pepper Flakes; 0.13 tsp Salt; 1 cup Water; 1 cup White Vinegar

Side Dish 🥗Snack 🍿 American Low-Carb Low-Sodium Heart-Healthy ❤️Gluten-Free Vegetarian 🥦Vegan 🌱Halal 🕌Kosher ✡️Clean Eating Pescatarian 🐟

Spicy Pickled Cucumbers deliver a zippy bite with tangy vinegar, honeyed balance, and a garlicky, dill-forward finish. The heat from red pepper flakes builds as they sit, making each spear brighter and more assertive over time. Serve alongside sandwiches, grilled meats, or snack boards when you want a crisp, punchy pickle with kick.

Prep20 mins
Cook10 mins
Serves6
DifficultyEasy

1

Rinse the cucumbers and pat them dry. Trim off the ends, then cut them in half. Cut each half into spears. Place the spears in a clean, wide-mouth mason-type canning jar.
2

Add the water, vinegar, and honey to a saucepan. Add about half of the garlic pieces to the pan, then drop the remaining garlic into the jar with the cucumber spears.
3

Using a mortar and pestle, crush the peppercorns, pickling spice, mustard seeds, and pepper flakes together. Sprinkle about half of this mixture into the saucepan, then add the remaining mixture to the cucumber spears. Add as much fresh dill fronds as desired to the saucepan and also drop some into the pickle jar.
4

Add the salt to the saucepan. Heat on low, stirring constantly, until the honey has melted. Pour the mixture over the cucumber spears, filling the jar to within 1/8 inch of the rim, then tighten the lid. Refrigerate for 1 week before using.