If you’re wondering how to make sweet and spicy pickled cucumbers with chili and garlic, this is the recipe you need. These homemade cucumber pickles are perfect as a side dish for grilled meats or as a crunchy winter snack. If you enjoy bold, spicy flavors, these pickles deserve a spot in your pantry.

I find these pickles pleasantly spicy -but not overwhelmingly hot. That said, I have a fairly low tolerance for heat. If you prefer milder flavors, I recommend replacing the chili with hot paprika or simply using less chili. On the other hand, if you love extra-spicy food, you may find that one packet of chili isn’t enough. Since everyone’s spice tolerance is different, it’s a good idea to make one batch first and then adjust the heat level to suit your taste.

Spicy pickled cucumbers with chilli and garlic

Recipe variations

Spices: You can use cayenne pepper, chili flakes, or fresh chili peppers. Keep in mind that the seeds are the hottest part, so leaving them in will make the pickles significantly spicier.
If you prefer a milder version, use only half the amount of chili or replace it with hot paprika, which has a gentler heat.
If you enjoy curry-flavored sandwich pickles, try adding a packet of curry seasoning to the brine.
You can also add traditional pickling spices such as bay leaves, allspice berries, mustard seeds, and fresh dill to the jars. I usually skip them because I like each type of homemade pickle to have its own unique flavor.

How to make the sweet and spicy brine?
To make the brine, start by dissolving the sugar in the vinegar. Heat the vinegar and sugar over low heat until the sugar has completely dissolved. Then add the chili, garlic pressed through a garlic press, and the oil. You can also add any additional spices at this stage. Stir well, then pour the hot brine over the cucumbers.

How many jars does this recipe make?
The quantities listed below make about 6 (500 ml / 1-pint) jars. The exact yield will depend on how long the cucumbers have been marinating and how much liquid they release.

Follow the step-by-step recipe to learn how to make the best sweet and spicy pickled cucumbers with chili and garlic, and watch the video below for extra guidance.
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Chili and Garlic Cucumber Pickles

Sweet and spicy pickled cucumbers with chili and garlic. Perfect for anyone who loves bold, spicy snacks. These crunchy cucumber pickles, made with chili peppers and garlic, are one of the best ways to use up fresh garden cucumbers. If you’re looking for the ultimate cucumber canning recipe, you’ve just found it.

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Watch how to make sweet and spicy pickled cucumbers step by step video.

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Prep Time 10

Cook Time 10

Marinating 18

Total Time 18 20

Course Preserves, Snacks

Cuisine Polish

Servings jars

Calories 1119 kcal

Sweet & Spicy Pickled Cucumbers Recipe

Ingredients

▢ 4 kg small cucumbers (the fresher and harder, the better)
▢ 6 tbsp salt

Instructions

Cut the cucumbers into spears or slices and place them in a large bowl or pot. Add the salt and toss well with your hands. Cover the bowl and let the cucumbers sit for 6–12 hours, stirring occasionally. Once they have released their liquid, drain it off and discard it.
4 kg small cucumbers, 6 tbsp salt

If you have access to a cool cellar or pantry, you can let the cucumbers marinate there. I usually leave mine on the kitchen countertop.

I like to marinate the cucumbers in a large pot with a lid. It makes it much easier to drain off the liquid without losing any cucumbers down the sink or having to use a colander.

In a pot, bring the vinegar and sugar to a boil. Once the sugar has completely dissolved, add the chili powder, garlic (pressed through a garlic press), and oil. Pour the hot brine over the cucumbers. Let them marinate for at least 2 hours (up to 12 hours), stirring occasionally.
1 kg sugar, 1,5 cup vinegar, 15 g chili powder, 2 head garlic, 18 tbsp oil

Don’t worry if it seems like there isn’t much brine at first. As the cucumbers continue to marinate, they will release more liquid, creating additional brine.

Pack the cucumbers tightly into clean, sterilized jars. Bring the brine back to a boil, then pour it over the cucumbers, making sure the liquid covers them by about 1 cm (½ inch) while leaving about 1 cm (½ inch) of headspace at the top of each jar. Seal the jars tightly with the lids.
Briefly process the jars using your preferred canning method, such as in a water bath or the oven. Tighten the lids if needed, then turn the jars upside down and leave them on the countertop until completely cool. The pickles can be enjoyed right away, but they taste best after about 2 weeks, once the flavors have fully developed. Enjoy!

If you can’t process the jars immediately after filling them, simply seal them tightly and turn them upside down. Once they have cooled, check the lids. If they have sealed properly (the lids are concave and don’t pop when pressed), there’s no need to process the jars – the hot brine has already created a safe seal.

Processing the jars

Oven method: Place the sealed jars in an oven preheated to 120°C () and process them for about 20 minutes. Since the cucumbers are covered with hot brine, they only need a short processing time.

Water bath method: Line the bottom of a large pot with a clean kitchen towel to prevent the jars from rattling or breaking. Add enough water to reach about three-quarters of the way up the sides of the jars. Bring the water to a boil and process the jars for 10–20 minutes, counting the time from when the water starts boiling. You can place hot jars into hot water, but avoid sudden temperature changes, as they may cause the jars to crack.

Nutrition

Serving: 100gCalories: 187kcal (9%)Carbohydrates: 31g (10%)Protein: 1g (2%)Fat: 7g (11%)Saturated Fat: 1g (3%)Trans Fat: 0gSodium: 1,166mg (51%)Potassium: 160mg (5%)Fiber: 1g (3%)Sugar: 29g (33%)Vitamin A: 84IU (2%)Vitamin C: 5mg (6%)Vitamin E: 1mg (9%)Vitamin K: 13µg (12%)Calcium: 20mg (2%)Iron: 0mg (2%)Manganese: 0mg (8%)Magnesium: 14mg (4%)Zinc: 0mg (1%)

Percent Daily Values are based on a 2,000 calorie diet

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Chilli and Garlic Cucumber Pickles