Sweet and Spicy Refrigerator Pickles

sweet and spicy refrigerator pickles // my bacon-wrapped life

These sweet and spicy bread-and-butter pickles are the perfect companion for your favorite burger or sandwich – or for just eating straight out of the jar! Sweet, spicy, vinegar-y, and crunchy, these are serious


  • 5 ½ cups thinly sliced pickling cucumbers (about 1.5 pounds at the store)
  • 1 ½ tbsp. kosher salt
  • 1 cup thinly sliced sweet onion
  • 1 cup granulated sugar
  • 1 cup white vinegar
  • ½ cup apple cider vinegar
  • ¼ cup brown sugar
  • 1 ½ tsp. mustard seeds
  • ½ tsp. celery seeds
  • 1/8 tsp. ground turmeric
  • ½ tsp. red chili flakes


  1. In a large bowl, combine the sliced cucumbers and the salt. Rub the kosher salt into the cucumbers. Cover with plastic wrap and refrigerate for 1.5 hours. Transfer the cucumbers to a colander and run cold water over them, rinsing lightly.
  2. Place your cucumbers and onions in a heat-safe container. I used a half gallon mason jar, but make sure whatever you’re using is able to withstand high heat.
  3. In a medium saucepan, combine the granulated sugar, vinegars, brown sugar, and spices. Bring the mixture to a simmer over medium heat, stirring until the sugars have dissolved. Pour the liquid over the cucumbers and onions Let the pickles stand at room temperature for 1-2 hours, then transfer to the refrigerator.
  4. Refrigerate for 1-2 days minimum before eating.