Homemade Spicy Pickles

If you have never pickled your own pickles, I highly suggest you find the time to.


Not only is it easy and fun, but they end up tasting way better than any store bought pickles you will find! I made my very own pickles last year and have made at least a dozen batches since.

Lately I have been spicing up my pickle recipe. I usually stick to the basic garlic, dill, peppercorn, salt, and pepper recipe because the pickles come out tasty and it’s quick and easy.

Recently I’ve played around with a spice blend to add a kick to my homemade pickles and WOW… I am loving this recipe so much. This recipe offers a little bit of a kick with a slight ginger taste. Perfection in a pickle.

This homemade pickle recipe has a few more steps than your typical recipe but its worth it, I promise.

First I started off by making a batch of homemade pickling spice. I find this way to be easier since lots of spices go into the recipe. Simply make a big batch and store in a glass jar for next time!

To make your homemade pickling spice add 2 tablespoons mustard seeds, 1 tablespoon allspice, 1 tablespoon peppercorns, 2 teaspoons coriander seeds, 2 1/2 teaspoons red pepper flakes, 1-2 teaspoons ground ginger, 2 crumbled bay leaves, 2 broken cinnamon sticks, 6 whole garlic cloves, pepper, and pickling salt to a jar and mix well.

I usually use Kirby pickles when pickling since they tend to have a thicker skin and remain crunchy. I tend to use 4-5 cucumbers at once which usually makes for a perfect 3 jars of pickles. I add about 1-1/2 tablespoons of pickling spice to each jar. I also add about 1/2 tablespoon of fresh dill and 1 tablespoon of diced jalapeƱos.


Trim edges of pickles and wash thoroughly. Slice pickles in half and then into 1/4’s creating spears. Place them standing up into your glass jars.

Make sure you have apple cider vinegar, white vinegar, and water to make your brine. I usually mix 2 cups water, 1 1/2 cup white vinegar, 1/2 cup apple cider vinegar, and kosher salt together in a saucepan and bring it to a boil.

Once your brine has started to boil pour over your pickles into each jar ensuring they are covered completely in the brine. Place your cap on, seal, and shake well.

Leave on countertop till it reaches room temperature then place in fridge for at least 24 hours.

You will love the flavor of these pickles and how crisp and crunchy they are. Enjoy!

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Just a gal learning her way through the kitchen. Whole 30 inspired.

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