Spicy Refrigerator Dill Pickles

These crunchy little bites pack a wallop of dill flavor and finish with a little bit of heat.

Makes: 1Hands-on: 15 minutesTotal: 1 dayDifficulty: Easy

Makes: 1


  • 1 lb. pickling cucumbers, thinly sliced
  • 6 sprigs fresh dill
  • 1 small red Fresno hot pepper, sliced
  • 1 cup water
  • 1 cup apple cider vinegar
  • 4 tsp. kosher salt
  • 1 tsp. celery seeds
  • 1 tsp. yellow mustard seeds
  • 1 tsp. black peppercorns
  • 1 tsp. dill seeds


  • Clean 2 jars (1 pint) and lids thoroughly. Pack jars with cucumber slices, dill and hot pepper slices, leaving at least 1 inch at the top.
  • Heat water, vinegar, and salt over medium-high heat in a medium saucepan. Crush celery seeds, mustard seeds, peppercorns, and dill seeds with a mortar and pestle and add to the brine. Bring brine to a boil. Once salt is completely dissolved, remove it from the heat.
  • Pour brine into the jars, being sure to cover cucumbers completely. Cover with a cloth or cheesecloth and allow to cool to room temperature. Cover with lids and refrigerate for at least 24 hours. Keeps for 4 to 6 weeks.