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Sweet and Spicy Refrigerator Pickles

  • Yield: 1 qt jar (4 cups) 1x


  • 8 medium pickling cucumbers (sliced)
  • 1/2 medium red pepper (sliced OPTIONAL)
  • 1 small jalapeño (seeded and sliced)
  • 1 tsp sea salt
  • 1/2 cup white or apple cider vinegar
  • 1/2 cup white sugar
  • 1 tsp dried dill
  • 1/4 tsp celery seed
  • 1/8 tsp cayenne pepper (OR 4 dried chili pequin)
  • 1/4 cup water


  1. Place cucumbers, red pepper and jalapeño slices in a medium size bowl.
  2. Sprinkle with salt and toss well
  3. Let the mixture sit for an hour or two.
  4. Meanwhile, in a small sauce pan, mix together vinegar, sugar, dill, celery seed, pepper, and water.
  5. Heat to a boil and stir until the sugar is dissolved.
  6. Remove from heat.
  7. Rinse the cucumbers, red pepper and jalapeño under water to remove some, but not all, the salt.
  8. Place the cucumber mixture in a glass jar and pour vinegar mixture over the cucumber mixture to cover.
  9. Let the pickles sit in the refrigerator for at least 24 hours before eating them



  • Category: Relish/Condiment


  • Serving Size: 1/4 cup
  • Calories: 50
  • Fat: 0.21 g
  • Carbohydrates: 12.1 g
  • Protein: 1.04 g
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