
Spicy dill pickles are a tasty variation of the classic dill pickle, infused with fiery flavours like chilli peppers, hot sauce, or red pepper flakes. They are the perfect balance of tangy dill goodness and spicy kick, perfect for a healthy snack, sandwich topper, or even to spice up the best Bloody Mary or cocktail.
These spicy spears of deliciousness are also completely sugar-free and low carb friendly. I feel no need to add any sugar or sweetener to the pickling spices and brine.
I am a big fan and I am sure you will love this recipe that takes less than 10 minutes to put together.


Types of Vinegar to Use for Pickling
- White Vinegar: Typically around 5% acidity.
- Malt Vinegar: Typically around 5% acidity.
- Apple Cider Vinegar: Generally falls between 5% to 6% acidity.
- Rice Vinegar: Typically ranges from 4% to 7% acidity.
How To Make Spicy Refrigerator Pickles!
Step 1. Slice the cucumbers into rounds or spears and place them into a 2-3 cup capacity large jar.
Step 2. Combine the remaining ingredients in a large bowl or jug. Mix to combine and pour over the cucumbers to cover completely. If needed, add a little extra brine (water and vinegar) to ensure they are fully covered. Seal with the lid and chill for at least 2-3 hours for the flavours to develop.

FAQ’s and Hot Tips
You do need to refrigerate this recipe. Make sure your hot pickles are covered in the brining solution to keep them fresh.
If you love them as much as me, not very long. Seriously though, homemade fridge dill pickles will last 3-4 weeks in the fridge when stored correctly.
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Variations
There are lots of ways to make your spicy pickles different each time. Here are just a few of my favourites.
- Hot Dill Pickles: Infused with extra heat from chili peppers or hot sauce.
- Fire and Ice Pickles: Combining spicy peppers with sweet pickles or pickled red onions.
- Spicy Dilly Beans: Instead of cucumbers, these pickles feature spicy green beans in a dill brine.
- Atomic Pickles: Packed with intense heat, these pickles are not for the faint of heart! Fill with some super-hot chillies like Carolina Reapers or Ghost chillies.
Spicy dill pickles are incredibly versatile and can be enjoyed in numerous ways. Here are some serving suggestions to get you started:
- Straight from the Jar: Enjoy them as a fiery snack straight out of the jar. Serve with cheese and keto crackers.
- Burger Toppings: Add slices of spicy dill pickles to your favourite burgers or sandwiches for an extra kick.
- Charcuterie Boards or Barbecue Boards: Incorporate spicy pickles into your charcuterie spreads for a bold flavour contrast. Hot dill pickles are also perfect for barbecue meats. They work really well at cutting the fat and adding so much flavour!
- Salads and Wraps: Chop them up and toss them into salads or use them as a tasty filling for wraps and sandwiches.
Different Ways To Use Them
Here are some ideas to spark your imagination:
- Spicy Pickle Dip: Blend chopped spicy pickles into cream cheese or sour cream for a tangy and spicy dip. Chop them up and them to our Big Mac Burger Sauce, Tartar Sauce or Garlic Kebab Sauce.
- Pickle Bloody Mary: Garnish your Bloody Mary cocktails with spicy pickle spears for an extra kick.
- Pickle Relish: Chop spicy pickles finely and mix them with mustard and relish for a zesty hot dog topping.
- Pickle Pizza: Add sliced spicy pickles as a topping to your homemade pizzas for a surprising burst of flavour.
I hope you love my delicious spicy dill pickles recipe and make it often. If you do, don’t forget to tag me on socials and show me your creations. xx
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Easy Spicy Dill Pickles
Equipment
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Ingredients
- 500 g (1 lb) baby cucumbers I use 2 Lebanese cucumbers (optional)
- 6 cloves garlic sliced into strips
- 4 hot chillies I prefer habernero, but any Thai or spicy pepper can be used
- 6 sprigs fresh dill fronds about 1/4-1/3 cup
- 1 cup water
- 1 cup white vinegar or apple cider vinegar
- 2 tablespoons salt flakes
- 1 teaspoon chipotle powder or chilli flakes
- ½ teaspoon yellow mustard seeds
- 1 teaspoon black peppercorns
OPTIONAL
- Add 1-2 teaspoons of Takin, chilli flakes, or chilli crisp to the brine
Instructions
CONVENTIONAL METHOD
- Slice the cucumbers into rounds or spears and place them into a 2-3 cup capacity large jar.
- Combine remaining ingredients in a large bowl or jug. Mix to combine and pour over the cucumbers to cover completely. If needed, add a little extra brine (water and vinegar) to ensure they are fully covered. Seal with the lid and chill for at least 2-3 hours for the flavours to develop.
THERMOMIX HOT GARLIC DILL PICKLES
- Slice the cucumbers into rounds or spears and place them into a 2-3 cup capacity large jar.
- Place remaining ingredients, except dill fronds, into mixer; mix 15 sec/speed 3.
- Pour over the cucumbers to cover completely. Add the dill fronds to the jar. If needed, add a little extra brine (water and vinegar) to ensure they are fully covered. Seal with the lid and chill for at least 2-3 hours for the flavours to develop.
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