Refrigerator Pickles Part 2: Classic Spicy Dill

Inspired by Jaime’s Easy-Peasy Spicy Pickles I whipped up a batch of my own. I kept my ingredients a bit more basic but I have to tell you, these are outstanding pickles. They taste a bit like the Claussen Kosher Dill Pickles you can buy in the fridge section at the grocery store but even more fresh and delish and about 1/4 the price. If you love pickles as much as I do (read: alot) you need to have a vat of these handy for snacking!

Click here for my Classic Spicy Dill Refrigerator Pickles recipe

And don’t forget! Leave a comment on this or any post this week and you might win the ABC cups pictured up there on the left. Cute, right?


1 whole bulk garlic
1 med. onion
Fresh dill – I used about 16 stems
2 qts. water
1 c. white vinegar
1/2 c. salt (you could use canning, but I just used regular)
3 (or more) small Thai peppers. I used three and wish I had used about 6. I like the spicy.
4 large (or more) pickling cucumbers halved and quartered for spears.
3 large green tomatoes – sliced (optional of course, but so yummy)


1. Place peeled garlic cloves, quartered onion, peppers and 1/2 of the dill on the bottom of a 1 gallon jar.

2. Pack cucumbers and tomatoes in jar and place remaining dill on top.

3. Heat water, vinegar and salt until the salt dissolves. Pour brine in jar, cover and set at room temperature for about 2 days then refrigerate. Pickles will keep 9 months to 1 year.

 Of course, I waited about 6 hours before cracking the jar open at midnight and promptly eating about 6. They were amazing! But they were even better 2 days later.




ACK! Me and my 11 year old dd are pickle fiends (sp?) and I just bought pickling cukes at the Farmer's Market and hadn't gotten around to searching for a refrigerator pickle recipe – ty ty ty, making these today for sure!


MMM, can't wait to try this recipe! The growers market in my town always has awesome, local pickling cucumbers & I now have a good reason to buy some :-)


ok yum, where do you get these thai peppers? do you eat the peppers too or do they just spice up the pickles?

K. Fox

I love spicing things up with thai peppers! We get them at any Asian market, but next year we'll grow them ourselves, I think. I made a pickled ginger and thai pepper sorbet which is really crazy good. Sounds crazy, but it really is amazing. My husband just harvested a fresh batch of cucumbers exactly for pickling, so this recipe is definitely on the list! Thanks!

Run by Rugrats

My grandmother used to make pickles. She canned anything and everything, but pickles were by far my favorite thing from her pantry. She lived a few hours away from us, but whenever we went to visit she would send me home with a jar or two of her homemade pickles. She passed away when I was in the 3rd grade. My mom doesn't really can. I may have to try out this recipe. I would love to find something that tasted like her (since she didn't use recipes) and be able to pass that memory on to my little ones (and someday (a long way off) maybe grandkids).


Those look yum yum good! The kids and I are off to try out the recipe now and surprise Daddy with one of his favorite foods. Thank you!


Jaime-Like K. Fox said, you can pick them up at any Asian market. We store them in a baggie in the freezer and use them in all kinds of Asian recipes. You can eat them, of course, if you're into that kind of thing but the main purpose here is to add flavor.


YUMM! I know what's going on my next grocery list! Awesome recipe. Pickles have always seemed so intimidating. I Can't wait to try this Recipe. Thanks Jacinda.


Yummy!!! I am so going to the grocery store and buying all the ingredients to make this…I will have to try 6 peppers like you mentioned because I love SPICY SPICY pickles!!


I make a similar recipe every year. By the end of the growing season, we are using it to pickle just about anything left in the garden. It helps that we have an extra fridge.
These pickles also go great in a glass of beer (nothing too dark). It is a tradition from my husband's home town in the upper peninsula of Michigan that he introduced to all of his friends called "smelting." Leave the pickle until the end of your drink- if you eat it before you finish it's "poaching." Believe it or not, it makes a great beer and an even better pickle!


oh yum, yum! my tummy is growling. I love pickles and I love spicy things but I've never tried spicy pickles before, I definitely have to!


Just made some! Super easy. It looks so pretty in the mason jar too. I asked my husband if it would be weird to give a jar of pickles as Christmas gifts this year and he said, yes, definitely weird. But it was so easy. And with the red and green colors of the food and pretty Christmas ribbon, would be a great gift, no?


I made some last night. I lasted an entire 12 hours before I busted into them. I used serrano peppers, as I couldn't find the thai peppers, but I'm not getting a lot of heat yet. Also, I used some leftover pickling spice from when I last canned pickles with Grandma.

(I love canning with her, but she used alum in her pickles, and no onion or garlic. This makes the pickles sometimes soggy and super puckery sour. I suppose you could do the same with this brine.)

However, these… delish. Yummy. Imma need a bigger jar.


I have made several batches of these pickles since I found the recipe in August. My friends are in awe of them! And the green tomatoes are the BEST!!!!

laura l rice

love pickles and will by making this very soon! just yesterday I was saying I need a good pickle recipe because of the garden! can’t wait to crunch into them!


I made these twice and it turned out REALLY salty… then I checked the other pickle recipe on the site and realized that there was likely a typo on the salt measurement. I’m thinking it should be 1/2 tsp instead of 1/2 cup of salt. just thought you might want to check it out.


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