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Spicy Quick Pickles

Alright y'all! This is one of the most awaited (and requested) recipes I've had to date! These are a HUGE hit in our house and with our friends, and I now consider them a bit of a 'party trick'!

Although I very much want to learn how to can and preserve (I even have the cookbook), I've never taken the time to really research, read and invest in the equipment! So quick pickling has been SUCH a blessing for me!

These pickles are spicy - but if you don't like that, just eliminate the red pepper and you'll be good to go (but why would you do that?!) I cannot wait to hear how they do for y'all! Please let me know if you try them - and share the recipe if you LOVE them as much as we do!


Little Branches Quick Spicy Pickles


3 Small Pickling Cucumbers (or 2ish large ones)

3 Pint Ball Jars

For EACH Jar :

1/4 cup white vinegar

1 TBS fresh dill, chopped

1 tsp kosher salt

1/4 tsp red pepper flakes (optional)

2-3 garlic cloves, minced*


Using a mandolin or a very sharp knife, slice the cucumbers into thin slices. Pack slices into each jar, filling as much as you can.

Add ingredients to each jar and seal tightly with the lid.

Shake your bon bon, friend! This is when my kiddos like to get involved!! Shake that jar up!

Open the jar back up and fill up with more cucumbers if there is room. Typically, after I shake it, the cucumbers stack on top of each other and allow room for a few more down the sides.

Seal tightly and place in the refrigerator for 2-3 hours, shaking intermittently. Pickles will stay good for a week in the fridge, but they won't last that long, y'all!

Enjoy on a hamburger, a chicken sandwich or by themselves. We have been known to open a jar, set it on the counter and eat them with a fork!!

*I typically only use fresh garlic, but I've found that for these pickles, the jarred garlic gives the best flavor.



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