We love a good pickle! Especially quick refrigerator pickles prepped in minutes, with no blanching required! This easy spicy pickled cauliflower and carrots recipe was so easy to throw together–the hardest part was waiting the day or two days to eat them!  These delicious, savory, crunchy, and spicy pickles are a tasty snack or a great addition to salads, sandwiches, smorgasbords, and relish trays.

Spicy Pickled Cauliflower and Carrots

Ingredients:

• 1¼ cups white vinegar
• ½ cup water
• 2 tbsp sugar
• 1 tsp sea salt
• ½ tsp whole mustard seed, divided
• ½ tsp coriander seed, divided
• ½ tsp black peppercorns, divided
• 1 lb cauliflower, about 1 medium-small head, cut into small florets
• 2 medium carrots, cut into ½-inch sticks
• 1 large jalapeno, sliced
• 3 cloves garlic, sliced

How to Make Spicy Pickled Cauliflower and Carrots

Bring the vinegar, sugar, salt, and water to a simmer in a small saucepan over medium heat, stirring until everything is dissolved.

Place ¼ tsp whole mustard seed, coriander seed, and peppercorns in each sterilized wide-mouth pint jar.

Evenly divide the small cauliflower florets, carrot sticks, jalapeno slices, and garlic slices between each jar, packing in fairly tightly.

Pour the hot vinegar mixture evenly over the vegetables in each jar until completely covered.

Seal with an airtight lid and refrigerate for at least one to two days before digging in. Enjoy!

These spicy pickled veggies will keep in the refrigerator for 2-3 weeks (sometimes longer).

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Spicy Pickled Cauliflower and Carrots

Course Condiment

Cuisine American

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Refrigerating Time: 1 day day

Total Time 1 day day 20 minutes minutes

Servings 2 Wide-Mouth Pint Sized Jars

Author Pam - For the Love of Cooking

Equipment

• Small Saucepan
• 2 Sterilized Wide-Mouth Pint Sized Jars with Lids

Ingredients

• 1¼ cups white vinegar
• ½ cup water
• 2 tbsp sugar
• 1 tsp sea salt
• ½ tsp whole mustard seeds divided
• ½ tsp coriander seeds divided
• ½ tsp black peppercorns divided
• 1 lb cauliflower about 1 medium-small head, cut into small florets
• 2 medium carrots cut into ½-inch sticks
• 1 large jalapeno sliced
• 3 cloves garlic sliced

Instructions

• Bring the vinegar, water, sugar, and sea salt to a simmer in a small saucepan over medium heat, stirring until everything is dissolved.
• Place ¼ tsp whole mustard seeds, coriander seeds, and peppercorns in each sterilized wide-mouth pint jar.
• Evenly divide the small cauliflower florets, carrot sticks, jalapeno slices, and garlic slices between each jar, packing in fairly tightly.
• Pour the hot vinegar mixture evenly over the vegetables in each jar until completely covered.
• Seal with an airtight lid and refrigerate for at least one to two days before digging in. Enjoy!
• These spicy pickled veggies will keep in the refrigerator for 2-3 weeks (sometimes longer).

My daughter loves pickles of any kind–pickled carrots, pickled asparagus, pickled red onions, or Asian pickles.  A few months ago, I had some veggies in the fridge that needed to be used up, so I decided to make some spicy quick pickled vegetables using baby cucumbers, carrots, celery, jalapeno, serrano, and fresh dill. Since then, they have become my daughter’s (and my) favorite pickles, and I’ve made several batches because we go through them quickly.

Spicy Quick Pickled Vegetables

Ingredients:

• Handful of fresh dill, divided
• 1 tbsp black peppercorns, divided
• 2 tsp crushed red pepper flakes, optional, divided
• 4 cloves of garlic, peeled & quartered, divided
• 2 bay leaves, divided
• 1 container of baby cucumbers, halved lengthwise
• 8-10 small carrots, peeled & sliced into sticks (more if needed)
• 3 stalks of celery, sliced into sticks (more if needed)
• 1 serrano, halved lengthwise
• 1 jalapeno, halved lengthwise
• 1 cup white vinegar
• 1 cup water
• 3 tbsp sugar
• 4 tsp kosher salt

How to Make Spicy Quick Pickled Vegetables:

Divide the dill, black peppercorns, red pepper flakes, garlic, and bay leaves between two freshly washed (and dried) wide-mouth pint jars.

Divide and stuff the baby cucumbers, carrot sticks, celery sticks, serrano halves, and jalapeno halves into the two pint jars. Side Note: Reserve any excess veggies you may have after stuffing the jars. Once the veggies have soaked in the brine for a while, they shrink a bit, and you’ll be able to stuff a few more of the remaining veggies in each jar. 

Combine the vinegar, water, sugar, black peppercorns, and kosher salt in a small saucepan over medium-high heat. Bring to a boil, then pour the brine into the prepared jar full of veggies. Tap the jars on the counter a few times to remove air bubbles, then set aside to cool. Discard any excess brine.

Tightly seal with the lids and set aside to cool to room temperature for about an hour. Refrigerate for 24 hours. Enjoy.

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Spicy Quick Pickled Vegetables

Course Appetizer, Condiment

Cuisine American

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 2 Wide-Mouth pint Jars

Author Pam - For the Love of Cooking

Equipment

• 2 Wide-Mouth pint Jars
• Small Saucepan

Ingredients

• Handful of fresh dill divided
• 2 tsp crushed red pepper flakes optional, divided
• 4 cloves of garlic peeled & quartered, divided
• 2 bay leaves divided
• 1 container of baby cucumbers halved lengthwise
• 8-10 small carrots peeled & sliced into sticks (more if needed)
• 3 stalks of celery sliced into sticks (more if needed)
• 1 serrano halved lengthwise
• 1 jalapeno halved lengthwise
• 1 cup white vinegar
• 1 cup water
• 3 tbsp sugar
• 1 tbsp black peppercorns
• 4 tsp kosher salt

Instructions

• Divide the dill, red pepper flakes, garlic, and bay leaves between two freshly washed (and dried) wide-mouth pint jars.
• Divide and stuff the baby cucumbers, carrot sticks, celery sticks, serrano halves, and jalapeno halves into the two pint jars. Side Note: Reserve any excess veggies you may have after stuffing the jars. Once the veggies have soaked in the brine for a while, they shrink a bit, and you'll be able to stuff a few more of the remaining veggies in each jar.
• Combine the vinegar, water, sugar, black peppercorns, and kosher salt in a small saucepan over medium-high heat. Bring to a boil, then pour the brine into the prepared jar full of veggies. Tap the jars on the counter a few times to remove air bubbles, then set aside to cool. Discard any excess brine.
• Tap the jars on the counter a few times to remove air bubbles, then set aside to cool. Discard any excess brine.
• Tightly seal with the lids and set aside to cool to room temperature for about an hour. Refrigerate for 24 hours. Enjoy.

We had a bunch of carrots in the fridge that had little flavor, so I decided to try pickling them. I found an easy pickled carrots recipe on A Couple Cooks that sounded simple, and I had all of the ingredients on hand. These homemade pickled carrots were so easy to make and are tangy, spicy, and so delicious!

Easy Pickled Carrots

Ingredients:

• 8 medium carrots, about ¾ pound, peeled & sliced into sticks or coins
• ½ cup white vinegar
• ½ cup water
• 2 tbsp sugar
• 1 tbsp black peppercorns
• 2 tsp kosher salt
• 1 tsp crushed red pepper flakes, optional
• 2 cloves of garlic, peeled & quartered
• 2 bay leaves

How to Make Easy Pickled Carrots:

Peel and cut the carrots into sticks or coins and stuff them into a freshly washed (and dried) wide-mouth pint jar.

Combine the vinegar, water, sugar, black peppercorns, kosher salt, crushed red pepper flakes, garlic cloves, and bay leaves in a small saucepan over medium-high heat. Bring to a boil, then pour the brine into the prepared jar full of carrots.

Tap the jar on the counter a few times to remove air bubbles, then set aside to cool. Discard any excess brine.

Tightly seal with the lid and set aside to cool to room temperature for about an hour.

Refrigerate for 24 hours. Enjoy.

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Easy Pickled Carrots

Course Condiment

Cuisine American

Prep Time 10 minutes minutes

Cook Time 3 minutes minutes

Total Time 13 minutes minutes

Servings 1 Pint Jar

Author Pam - For the Love of Cooking

Equipment

• Wide Mouth Pint Jar with Lid **Washed well in soapy water. Dry well.
• Small Saucepan

Ingredients

• 8 medium carrots about 3/4 pound, peeled & sliced into sticks or coins
• ½ cup white vinegar
• ½ cup water
• 2 tbsp sugar
• 1 tbsp black peppercorns
• 2 tsp kosher salt
• 1 tsp crushed red pepper flakes optional
• 2 cloves of garlic peeled & quartered
• 2 bay leaves

Instructions

• Peel and cut the carrots into sticks or coins and stuff them into a freshly washed (and dried) wide-mouth pint jar.
• Combine the vinegar, water, sugar, black peppercorns, kosher salt, crushed red pepper flakes, garlic cloves, and bay leaves in a small saucepan over medium-high heat. Bring to a boil, then pour the brine into the prepared jar full of carrots. 
• Tap the jar on the counter a few times to remove air bubbles, then set aside to cool. Discard any excess brine.
• Tightly seal with the lid and set aside to cool to room temperature for about an hour. Refrigerate for 24 hours. Enjoy.

I decided to make this quick & easy refrigerator spicy baby dill pickle recipe from Dinner at the Zoo, after I recently stumbled upon these adorable mini cucumbers at the store.  My daughter is a massive dill pickle lover, and she loved these spicy and delicious little cuties.

Refrigerator Spicy Baby Dill Pickles

Ingredients:

• 1½ cups warm water
• 1½ tbsp kosher salt
• 3 tbsp white vinegar
• 3 cups baby cucumbers
• ½ cup fresh dill sprigs
• 1 chile pepper, sliced in half lengthwise
• 4-5 large cloves of garlic, smashed
• 1 tsp fresh black peppercorns
• ½ tsp crushed red pepper flakes
• ½ tsp coriander seeds

How to Make Refrigerator Spicy Baby Dill Pickles:

Combine the warm water with the kosher salt and set it aside to let the salt dissolve and the water cool down. Once cooled, add the vinegar and mix well.

Gently stuff the baby cucumbers, dill sprigs, chile pepper halves, garlic cloves, black peppercorns, crushed red pepper flakes, and coriander in one large glass jar or split them between two jars.

Pour the vinegar mixture into the jar(s) until full, and the pickles are submerged.

Seal with a lid and refrigerate for at least 24 hours before serving. Enjoy.

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Refrigerator Spicy Baby Dill Pickles

Course Condiment

Cuisine American

Prep Time 15 minutes minutes

Refrigerate: 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 1 1/2 pints

Author Adapted by Pam - For the Love of Cooking / Original by Dinner at the Zoo

Equipment

• Large Glass Jar or 2 Small Glass Jars

Ingredients

• 1½ cups warm water
• 1½ tbsp kosher salt
• 3 tbsp white vinegar
• 3 cups baby cucumbers
• ½ cup fresh dill sprigs
• 1 chile pepper, sliced in half lengthwise
• 4-5 large cloves of garlic, smashed
• 1 tsp fresh black peppercorns
• ½ tsp crushed red pepper flakes
• ½ tsp coriander seeds

Instructions

• Combine the warm water with the kosher salt and set it aside to let the salt dissolve and the water cool down. Once cooled, add the vinegar and mix well.
• Gently stuff the baby cucumbers, dill sprigs, chile pepper halves, garlic cloves, black peppercorns, crushed red pepper flakes, and coriander in one large glass jar or split them between two jars.
• Pour the vinegar mixture into the jar(s) until full, and the pickles are submerged.
• Seal with a lid and refrigerate for at least 24 hours before serving. Enjoy.

I’ve always enjoyed Giardiniera, but I don’t buy it very often because it’s so expensive. I recently ran across an easy recipe for Giardiniera (spicy pickled vegetables) on A Spicy Perspective, and I realized I usually always have the ingredients on hand, so, of course, I had to make some! These tasty pickled veggies are so easy to throw together and taste awesome after just a few hours, but taste even better after 2-3 days.  This zesty condiment has tons of flavor and livens up sandwiches, pasta, salads, and antipasto.

Giardiniera (Pickled Vegetables)

Veggies & Seasonings:

• 3 tbsp olive oil
• 9 cloves of garlic, smashed
• 3 serrano peppers, halved lengthwise
• 3 bay leaves
• 1½ tsp dried oregano, divided
• ¾ tsp celery seeds, divided
• ¾ tsp fennel seeds, divided
• ¾ tsp yellow mustard seeds
• 2 cups cauliflower florets **Small florets
• ¾ cup carrots, peeled & sliced
• ¾ cup celery, sliced
• ¾ cup red bell pepper, chopped
• ½ cup green olives, halved

Brine:

• 1½ cups water
• 1½ cups white vinegar
• 1 tbsp kosher salt
• 1 tbsp sugar

How to Make Giardiniera (Pickled Vegetables):

Clean and dry 3 (1-pint) glass jars and lids. To each jar add 1 tablespoon of olive oil, 3 smashed garlic cloves, 2 serrano halves, 1 bay leaf, ½ teaspoon of dried oregano, ¼ teaspoon of celery seeds, ¼ teaspoon of fennel seeds, and ¼ teaspoon of yellow mustard seeds.

Divide the cauliflower, carrots, celery, bell pepper, and olives between the 3 jars, filling them to the very top.

Heat the water, vinegar, salt, and sugar in a small saucepan over medium-high heat until boiling; stir very well. Carefully pour the brine evenly into each jar, filling them to the top.

Allow the picked vegetables to cool at room temperature. Seal tightly with a lid and refrigerate for 36-48 hours before serving.

You can keep the Giardiniera in the refrigerator for up to four months. Enjoy!

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Giardiniera (Pickled Vegetables)

Course Condiment

Cuisine Italian

Prep Time 14 minutes minutes

Cook Time 5 minutes minutes

Brine Time 2 days days

Total Time 2 days days 19 minutes minutes

Servings 3 Pints

Author Adapted by Pam - For the Love of Cooking / Original by A Spicy Perspective

Equipment

• 3 Glass Pint Jars
• Small Saucepan

Ingredients

Veggies & Seasonings:

• 3 tbsp olive oil
• 9 cloves of garlic, smashed
• 3 serrano peppers, halved lengthwise
• 3 bay leaves
• 1½ tsp dried oregano, divided
• ¾ tsp celery seeds, divided
• ¾ tsp fennel seeds, divided
• ¾ tsp yellow mustard seeds
• 2 cups cauliflower florets **Small florets
• ¾ cup carrots, peeled & sliced
• ¾ cup celery, sliced
• ¾ cup red bell pepper, chopped
• ½ cup green olives, halved

Brine:

• 1½ cups water
• 1½ cups white vinegar
• 1 tbsp kosher salt
• 1 tbsp sugar

Instructions

• Clean and dry 3 (1-pint) glass jars and lids. To each jar add 1 tablespoon of olive oil, 3 smashed garlic cloves, 2 serrano halves, 1 bay leaf, ½ teaspoon of dried oregano, ¼ teaspoon of celery seeds, ¼ teaspoon of fennel seeds, and ¼ teaspoon of yellow mustard seeds. 
• Divide the cauliflower, carrots, celery, bell pepper, and olives between the 3 jars, filling them to the very top.
• Heat the water, vinegar, salt, and sugar in a small saucepan over medium-high heat until boiling; stir very well. Carefully pour the brine evenly into each jar, filling them to the top. 
• Allow the picked vegetables to cool at room temperature. Seal tightly with a lid and refrigerate for 36-48 hours before serving. 
• You can keep the Giardiniera in the refrigerator for up to four months. Enjoy!

Click here to see ALL of our Pickled Veggie Recipes

My husband and I went to our local Farmer’s Market recently, and I picked up some cool-looking Jimmy Nardello Italian sweet peppers with pickling in mind. I love topping sandwiches with sweet & spicy peppers, so I decided to make my own version instead of buying them. I adapted a recipe from Farm & Larder by using fewer peppercorns & coriander seeds, and I used some Italian sweet peppers, along with some jalapenos for spiciness, and garlic & onion for flavor. The quick-pickled peppers were super easy to make and tasted fantastic. I have a feeling they will disappear quickly!

Quick-Pickled Peppers

Ingredients:

• ¾ cup vinegar
• ¾ cup water
• 1 tbsp kosher salt
• 1 tbsp sugar
• 1 tsp black peppercorns
• 1 tsp coriander seeds
• 1½ cups sweet Italian peppers, sliced into rings **I used 5 Jimmy Nardello sweet Italian peppers
• ¼ cup jalapeno, sliced into rings **I used 2 jalapenos
• ¼ yellow onion, sliced thinly
• 3 cloves of garlic, halved

How to Make Quick-Pickled Peppers:

Bring the vinegar, water, salt, sugar, peppercorns, and coriander seeds to a simmer in a non-reactive saucepan over medium-high heat for about 3-5 minutes.

While the brine simmers, stem the peppers, leaving seeds, and cut them into ¼-inch rings.

Stuff them into a clean 16-oz jar along with the onion slices and garlic pieces.

Pour the hot brine over the peppers; seal the jar.

Let cool, then refrigerate for a couple of days before serving. Enjoy.

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Quick-Pickled Peppers

Course Condiment

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 2 cups

Author Adapted by Pam - For the Love of Cooking / Original by Farm & Larder

Equipment

• Nonreactive Saucepan
• Glass jar

Ingredients

• ¾ cup vinegar
• ¾ cup water
• 1 tbsp kosher salt
• 1 tbsp sugar
• 1 tsp black peppercorns
• 1 tsp coriander seeds
• 1½ cups sweet Italian peppers, sliced into rings **I used 5 Jimmy Nardello sweet Italian peppers
• ¼ cup jalapeno, sliced into rings **I used 2 jalapenos
• ¼ yellow onion, sliced thinly
• 3 cloves of garlic, halved

Instructions

• Bring the vinegar, water, salt, sugar, peppercorns, and coriander seeds to a simmer in a non-reactive saucepan over medium-high heat for about 3-5 minutes.
• While the brine simmers, stem the peppers, leaving seeds, and cut them into ¼-inch rings.
• Stuff them into a clean 16-oz jar along with the onion slices and garlic pieces.

   
• Pour the hot brine over the peppers; seal the jar.
• Let cool, then refrigerate for a couple of days before serving. Enjoy.

I never cared for beets until about 10 years ago, and now I roast them all of the time. My husband has always enjoyed pickled beets, so I decided to give them a try. I found a very simple recipe on Plating Pixels that sounded super easy and used ingredients I had on hand. I first roasted the beets until tender, then peeled the skin and submerged them in the brine. These pickled beets turned out so flavorful and delicious! I have a feeling they will disappear quickly.

Refrigerator Pickled Beets

Ingredients:

• 3 medium beets, red or yellow
• 1½ tsp olive oil, divided
• ¾ cup vinegar
• ¾ cup water
• 2 tbsp sugar
• ½ tbsp black peppercorns
• 1½ tsp coarse kosher salt
• 2 small bay leaves

How to Make Refrigerator Pickled Beets:

Preheat the oven to 400 degrees.

Wash and scrub the beets very well. Place each beet on a small square of foil, then drizzle with a bit of olive oil.

Wrap tightly in foil, then place on a small baking sheet.

Roast in the oven for 45 minutes. Remove from the oven and allow to cool for 10 minutes before removing the foil.

Peel the beets and discard the skin. Cut the beets in half and slice them into moon shapes.

Place the beet slices in clean mason jars.

In a small saucepan over medium-high heat, add the vinegar, water, sugar, peppercorns, kosher salt, and bay leaves, then bring to a boil.

Pour the mixture over the beets until completely submerged. Tightly seal the jars with lids and let them cool to room temperature.

Place the jars in the refrigerator for 3-5 days, then serve.

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Refrigerator Pickled Beets

Course Miscellaneous

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 1 1/2 pints (three beets)

Author Adapted recipe by Pam - For the Love of Cooking / Original by Plating Pixels

Equipment

• Small Baking Sheet
• Saucepan
• Small jars

Ingredients

• 3 medium beets, red or yellow
• 1½ tsp olive oil, divided
• ¾ cup vinegar
• ¾ cup water
• 2 tbsp sugar
• ½ tbsp black peppercorns
• 1½ tsp coarse kosher salt
• 2 small bay leaves

Instructions

• Preheat the oven to 400 degrees.
• Wash and scrub the beets very well. Place each beet on a small square of foil, then drizzle with a bit of olive oil. Wrap tightly in foil, then place on a small baking sheet.
• Roast in the oven for 45 minutes. Remove from the oven and allow to cool for 10 minutes before removing the foil. Peel the beets and discard the skin. Cut the beets in half and slice them into moon shapes.
• Place the beet slices in clean mason jars.
• In a small saucepan over medium-high heat, add the vinegar, water, sugar, peppercorns, kosher salt, and bay leaves, then bring to a boil.
• Pour the mixture over the beets until completely submerged. Tightly seal the jars with lids and let them cool to room temperature. Place the jars in the refrigerator for 3-5 days, then serve.

I made these very spicy, quick-pickled serrano peppers after harvesting my first batch. I have never grown a vegetable garden before, but since we have been at home more during the COVID-19 pandemic, we decided to grow some tomatoes and peppers, and it’s been so much fun. My family loves pickled anything, so I figured pickled serrano peppers would be tasty and fun to make. I went online in search of recipes and found one on Mexican Please that sounded good, and I loved that it was a small batch of pickled peppers. I adapted the recipe a bit by using whole spices, adding a little coriander seed, and I used a bit less water than the recipe called for. These quick-pickled serrano peppers turned out super spicy, tangy, and so addictive! Guess who’s going to make tacos for dinner this week?

Quick Pickled Serrano Peppers – Small Batch

Ingredients:

• 1 tsp olive oil
• 2 tbsp yellow onion, diced
• 1 clove of garlic, minced
• ¼ tsp dried oregano
• ⅛ tsp cumin seeds
• ⅛ tsp coriander seeds
• 3-4 whole peppercorns
• ⅓ cup vinegar
• 3 tbsp water
• ½ tsp kosher salt
• 8-10 serrano peppers, thinly sliced

How to Make Quick Pickled Serrano Peppers – Small Batch:

Heat the olive oil in a non-reactive skillet over medium heat. Add the onion, garlic, oregano, cumin seeds, peppercorns, and coriander seeds. Cook, stirring constantly, for 1-2 minutes.

Add the vinegar, water, and salt, then stir until the salt has dissolved. Remove from the stovetop and allow to cool.

Slice the serrano peppers, then place them in a small 8-oz glass jar. Pour the cooled vinegar mixture over the sliced peppers. Finish cooling on the counter.

Seal with an airtight lid and store it in the refrigerator. Enjoy!

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Quick Pickled Serrano Peppers - Small Batch

Course Miscellaneous

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 3 minutes minutes

Total Time 8 minutes minutes

Author Adapted by Pam / Original by Mexican Please

Equipment

• non-reactive skillet
• small 8 oz glass jar

Ingredients

• 1 tsp olive oil
• 2 tbsp yellow onion, diced
• 1 clove of garlic, minced
• ¼ tsp dried oregano
• ⅛ tsp cumin seeds
• ⅛ tsp coriander seeds
• 3-4 whole peppercorns
• ⅓ cup vinegar
• 3 tbsp water
• ½ tsp kosher salt
• 8-10 serrano peppers, thinly sliced

Instructions

• Heat the olive oil in a non-reactive skillet over medium heat. Add the onion, garlic, oregano, cumin seeds, peppercorns, and coriander seeds. Cook, stirring constantly, for 1-2 minutes.
• Add the vinegar, water, and salt, then stir until the salt has dissolved. Remove from the stovetop and allow to cool.
• Slice the serrano peppers, then place them in a small 8-oz glass jar.
• Pour the cooled vinegar mixture over the sliced peppers.
• Finish cooling on the counter.
• Seal with an airtight lid and store it in the refrigerator. Enjoy!

I made these sweet & spicy candied jalapeños just days after my friend’s mother sent me the recipe link. We love spicy fruit jams on top of our brie & crostini, so when I saw these candied jalapeños, I thought they would be a wonderful topper too! I’ve also seen a lot of recipes for cream cheese, crackers & these candied jalapeños, which I can’t wait to try. I know you’re supposed to wait for a few days before digging into these jalapeños, but I couldn’t help myself and have been nibbling on them every day and absolutely love them. Be careful, they are sweet, spicy, and so addictive.

Candied Jalapeños

Ingredients:

• 1 lb. jalapeños
• 2 cups white sugar
• ⅔ cup apple cider vinegar
• ½ tsp garlic powder
• ½ tsp celery seed
• ¼ tsp turmeric powder
• Pinch of crushed red pepper flakes

How to Make Candied Jalapeños:

Slice the jalapeños into rounds using food-safe gloves and a sharp knife.

Add the sugar, apple cider vinegar, garlic powder, celery seed, turmeric, and crushed red pepper flakes to a Dutch oven over medium-high heat. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally.

Add the sliced jalapeños and bring the mixture to a boil, then reduce to a simmer and cook, stirring occasionally, for 5 minutes.

Using a slotted spoon, remove the jalapeños from the pot and place them into a glass jar.

Bring the remaining liquid to a boil to reduce the mixture, cooking for approximately 5 minutes.

Carefully ladle syrup into the glass jar over the jalapeños. Let cool completely, cover with a lid, and refrigerate for a few days before eating (if you can refrain). They can be stored in the refrigerator for up to three months.

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Candied Jalapeños

Course Condiment

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 1 pint +/-

Author Pam - For the Love of Cooking

Equipment

• Sharp Knife
• Large saucepan
• Pint-Sized Jar

Ingredients

• 1 lb. jalapeños
• 2 cups white sugar
• ⅔ cup apple cider vinegar
• ½ tsp garlic powder
• ½ tsp celery seed
• ¼ tsp turmeric powder
• Pinch of crushed red pepper flakes

Instructions

• Slice the jalapeños into rounds using food-safe gloves and a sharp knife. 
• Add the sugar, apple cider vinegar, garlic powder, celery seed, turmeric, and crushed red pepper flakes to a large saucepan over medium-high heat. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally. 
• Add the sliced jalapeños and bring the mixture to a boil, then reduce to a simmer and cook, stirring occasionally, for 5 minutes. 
• Using a slotted spoon, remove the jalapeños from the pot and place them into a glass jar.
• Bring the remaining liquid to a boil to reduce the mixture, cooking for approximately 5 minutes. 
• Carefully ladle syrup into the glass jar over the jalapeños. Let cool completely, cover with a lid, and refrigerate for a few days before eating (if you can refrain).
• They can be stored in the refrigerator for up to three months. 

My daughter has always loved cucumbers; it was her first (and only for a while!) vegetable she would eat, so it was no surprise that she loved pickles too. She has never cared for sweet pickles, only tangy, salty, spicy, and garlicky pickles. I surprised her with a couple of jars of these quick refrigerator spicy garlic-dill pickles, and she was happy, but she was sad she had to wait 24 hours to eat them. Thankfully, she was patient and waited until the following day after school to give them a try. Her patience paid off, because she LOVED these pickles and devoured half a jar in one sitting.

Quick Refrigerator Spicy Garlic-Dill Pickles

Ingredients:

• 2 pint-sized jars with lids
• 2 English cucumbers, scrubbed & sliced into thick coins
• 8 cloves of garlic, peeled & smashed, divided
• 2 handfuls of fresh dill, to taste, divided
• 1 tbsp coriander seeds, divided
• 1 tbsp peppercorn seeds, divided
• ½-1 tsp crushed red pepper flakes, to taste, divided
• 1 tbsp sugar
• 1 tbsp salt
• ⅔ cup vinegar
• 1 cup water

How to Make Quick Refrigerator Spicy Garlic-Dill Pickles

Wash two mason jars and lids in hot, soapy water, rinse, and dry.

Clean the English cucumbers well, then trim the ends before slicing them into thick coins.

Place four smashed cloves of garlic, a large handful of fresh dill, 1½ teaspoons of coriander seeds, 1½ teaspoons of whole peppercorns, and ¼-½ teaspoon of crushed red pepper flakes, to taste, into each jar.

In a large bowl, combine the sugar, kosher salt, and white vinegar. Whisk vigorously until the sugar and salt have completely dissolved. Add the water to the mixture and mix.

In the two clean mason jars, tightly pack the cucumber coins into each jar. Once full, pour brine evenly over the cucumbers.

Tap the jars on the counter to release any air bubbles and top them off with extra water if any cucumbers are exposed.

Place the lids on the jars and screw on the rings until they are tight.

Leave the jars in the fridge for 24 hours before tasting. The pickles last up to one month refrigerated.

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Quick Refrigerator Spicy Garlic-Dill Pickles

Course Condiment

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 2 pint-sized jars

Author Pam - For the Love of Cooking

Equipment

• 2 Pint-Size Glass Jars with Lids

Ingredients

• 2 English cucumbers, scrubbed & sliced into thick coins
• 8 cloves of garlic, peeled & smashed, divided
• 2 handfuls of fresh dill, to taste, divided
• 1 tbsp coriander seeds, divided
• 1 tbsp peppercorn seeds, divided
• ½-1 tsp crushed red pepper flakes, to taste, divided
• 1 tbsp sugar
• 1 tbsp salt
• ⅔ cup vinegar
• 1 cup water

Instructions

• Wash two mason jars and lids in hot, soapy water, rinse, and dry.
• Clean the English cucumbers well, then trim the ends before slicing them into thick coins.
• Place four smashed cloves of garlic, a large handful of fresh dill, 1½ teaspoons of coriander seeds, 1½ teaspoons of whole peppercorns, and ¼-½ teaspoon of crushed red pepper flakes, to taste, into each jar.
• In a large bowl, combine the sugar, kosher salt, and white vinegar. Whisk vigorously until the sugar and salt have completely dissolved.
• Add the water to the mixture and mix.
• In the two clean mason jars, tightly pack the cucumber coins into each jar. Once full, pour brine evenly over the cucumbers.
• Tap the jars on the counter to release any air bubbles and top them off with extra water if any cucumbers are exposed.
• Place the lids on the jars and screw on the rings until they are tight.
• Leave the jars in the fridge for 24 hours before tasting. The pickles last up to one month refrigerated.