Spicy bread and butter pickles are the perfect condiment or snack. Just think of the possibilities! This sweet and spicy refrigerator pickle recipe comes together in just a few minutes and you’ll be enjoying them for weeks. If you love zesty bread and butter pickles – this recipe is just for you!
Remember in my Refrigerator Pickles post when I said:
Next I have in mind a riff on the magnificent Mama Lil’s Bread & Butter Pickles & Peppers: sweet, spicy, salty.
Well, here they are!
I grew up eating bread and butter pickles, mostly on tacos (don’t judge!). And I still love them, but these are even better.
At first you’ll just taste tangy sweetness, but then comes the heat. If you’re the kind of person (like me) who likes to eat seemingly competitive flavors together, think – salty/sweet, salty/sour (hello buttered popcorn + Sour Patch Kids) – you’ll probably love these.
I heated the shallots with the brine to minimize their sting. But if you love raw onions/shallots, you can just add them with the cucumbers and jalapeños.
Easy Sweet and Spicy Bread and Butter Pickles
Spicy bread and butter pickles are the perfect condiment or snack. Just think of the possibilities! This sweet and spicy refrigerator pickle recipe comes together in just a few minutes and you'll be enjoying them for weeks. If you love zesty bread and butter pickles - this recipe is just for you!
- 1 cup distilled white vinegar
- 1/2 cup water
- ½ cup sugar
- 1 tablespoon kosher salt
- 1 teaspoon red chile paste such as sambal oelek
- 4 large shallots thinly sliced and separated into rings
- 2 cups thinly sliced Kirby cucumber
- 2 jalapeños thinly sliced
- 2 sprigs dill
- ½ teaspoon celery salt
- ½ teaspoon mustard seeds
- ½ teaspoon ground coriander
- ¼ teaspoon ground turmeric
Combine first 6 ingredients (vinegar through shallots) in a medium saucepan. Cook and stir over medium heat until sugar and salt have dissolved. Allow to cool. (An ice bath can make quick work of this.)
In a large bowl, combine remaining ingredients (cucumber through turmeric). Remove shallots from brine with a slotted spoon and add to cucumber mixture. Stir to combine.
Transfer cucumber mixture to a clean, 1-quart canning jar.
Refrigerate. After a couple of hours, press mixture down to compress and allow the brine to cover the pickles completely.
By the next day, you'll have delicious spicy, sweet pickles.
Enjoy within 2 weeks.