Are you tired of the same old dill or sweet pickle recipes? Look no further! In this article, we’ll be exploring 18 spicy and unique pickle recipes that will take your taste buds on a wild ride. From sweet and sour to tangy and smoky, these pickles are sure to add some excitement to your meals.
We’ll start with the Spicy Mango Lime Pickle, a tropical twist on traditional dill pickles that combines the sweetness of mango with the tanginess of lime. Next up is the Garlic Dill Pickle with Turmeric, which adds a warm and earthy flavor to classic dill pickles. And for all you sweet tooths out there, we have the Sweet and Spicy Watermelon Rind Pickle, which uses the rinds of watermelons to create a sweet and spicy treat.
Spicy Mango Lime Pickle
Add a tangy twist to your meals with this refreshing Spicy Mango Lime Pickle recipe. This sweet and spicy condiment is perfect for topping tacos, grilled meats, or using as a dip.
Ingredients:
– 2 cups chopped fresh mango
– 1 cup thinly sliced red onion
– 1/4 cup apple cider vinegar
– 1/4 cup lime juice
– 1/4 cup honey
– 1 jalapeño pepper, seeded and finely chopped
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine mango, red onion, and jalapeño.
2. In a small bowl, whisk together vinegar, lime juice, and honey until well combined.
3. Pour the liquid mixture over the mango mixture and stir until everything is coated.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: 30 minutes
Garlic Dill Pickle with Turmeric
Add a burst of sunshine to your snack time with this vibrant and flavorful garlic dill pickle recipe, infused with the warmth of turmeric. Perfect for topping sandwiches, burgers, or enjoying as a crunchy side dish.
Ingredients:
– 1 cup thinly sliced cucumbers
– 1/2 cup (110ml) white vinegar
– 1/4 cup water
– 2 cloves garlic, minced
– 1 tsp dried dill weed
– 1 tsp turmeric powder
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cucumbers, vinegar, water, garlic, dill weed, and turmeric.
2. Stir until the cucumbers are well coated with the mixture.
3. Cover and refrigerate for at least 4 hours or overnight to allow flavors to meld.
4. Just before serving, season with salt and pepper to taste.
Cooking Time: None required (refrigeration only)
Enjoy your delicious and tangy Turmeric-Infused Garlic Dill Pickle!
Sweet and Spicy Watermelon Rind Pickle
Transform discarded watermelon rinds into a tangy and addictive condiment perfect for snacking or elevating your favorite dishes. This sweet and spicy pickle combines the natural sweetness of watermelon with a kick of heat from chili flakes.
Ingredients:
– 2 cups watermelon rinds, cut into 1-inch pieces
– 1 cup white vinegar
– 1/2 cup water
– 1/4 cup granulated sugar
– 1 tablespoon kosher salt
– 1 teaspoon pickling spice (optional)
– 1/4 teaspoon chili flakes (or more to taste)
Instructions:
1. In a large bowl, combine watermelon rinds and salt. Let it sit for 2 hours or overnight to allow the rinds to release their natural juices.
2. Rinse the rinds with cold water to remove excess salt. Drain well and set aside.
3. In a medium saucepan, combine vinegar, water, sugar, pickling spice (if using), and chili flakes. Bring to a boil over medium heat, stirring until sugar dissolves.
4. Pack the watermelon rinds into a clean glass jar, leaving about 1 inch of headspace. Pour the hot pickle liquid over the rinds, making sure they are completely covered.
5. Let it cool to room temperature before refrigerating. Allow the pickles to chill for at least 2 hours or overnight before serving.
Cooking Time: 10 minutes (preparation time) + chilling time
Kimchi-Style Cucumber Pickle
This refreshing Korean-inspired pickle adds a spicy kick to your summer salads and sandwiches. With its tangy flavor and crunchy texture, it’s the perfect condiment for any meal.
Ingredients:
– 4-6 cucumbers, sliced into 1/4-inch thick rounds
– 1/2 cup Korean chili flakes (gochugaru)
– 1/4 cup rice vinegar
– 1/4 cup water
– 2 tablespoons granulated sugar
– 1 tablespoon salt
– 1/4 teaspoon black pepper
– 1/4 cup thinly sliced scallions, for garnish
Instructions:
1. In a large bowl, combine cucumber slices and chili flakes. Let it sit at room temperature for at least 30 minutes to allow the cucumbers to absorb the spicy flavor.
2. In a blender or food processor, blend rice vinegar, water, sugar, salt, and black pepper until well combined.
3. Pour the vinegar mixture over the cucumber-chili mixture and stir gently.
4. Cover and refrigerate for at least 24 hours to allow the flavors to meld together.
5. Just before serving, garnish with thinly sliced scallions.
Cooking Time: None (refrigeration required)
Pickled Pineapple with Chili
Add a tangy twist to your tropical flavors with this unique recipe! Pickled pineapple with chili is a perfect accompaniment to grilled meats, tacos, or as a snack on its own.
Ingredients:
– 1 cup fresh pineapple chunks
– 1/2 cup vinegar (white wine or apple cider)
– 1/4 cup water
– 1 tablespoon sugar
– 1 teaspoon red pepper flakes
– 1/4 teaspoon salt
Instructions:
1. In a medium saucepan, combine vinegar, water, sugar, chili flakes, and salt.
2. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 10 minutes.
3. Pack the pineapple chunks into a clean glass jar or container with a tight-fitting lid.
4. Pour the hot pickling liquid over the pineapple, making sure it’s completely covered.
5. Seal the jar and let it cool to room temperature.
6. Refrigerate for at least 24 hours before serving.
Cooking Time: 10 minutes
Beetroot and Ginger Pickle
Add a burst of flavor to your meals with this tangy and aromatic pickle made with beetroot, ginger, and spices. Perfect as a side dish or used as an ingredient in various recipes.
Ingredients:
– 2 cups beetroot, peeled and thinly sliced
– 1-inch piece of fresh ginger, peeled and grated
– 1 cup vinegar (apple cider or white wine)
– 1/2 cup sugar
– 1/4 cup water
– 1 tablespoon salt
– 1/2 teaspoon ground cumin
– 1/4 teaspoon ground coriander
Instructions:
1. In a large bowl, combine beetroot and ginger.
2. In a saucepan, combine vinegar, sugar, water, salt, cumin, and coriander. Bring to a boil over medium heat.
3. Pour the hot pickling liquid over the beetroot mixture and let it cool to room temperature.
4. Cover and refrigerate for at least 24 hours or up to 2 weeks.
Cooking Time: None
Quick Pickled Radish with Star Anise
Add a burst of flavor and crunch to your meals with this simple recipe for Quick Pickled Radish with Star Anise. This sweet and spicy pickle is perfect as a snack, side dish, or topping for tacos, salads, and sandwiches.
Ingredients:
– 1 large radish, thinly sliced
– 1/2 cup (120ml) white vinegar
– 1/4 cup (60ml) water
– 1 tablespoon sugar
– 1 whole star anise pod
– Salt, to taste
Instructions:
1. In a medium saucepan, combine vinegar, water, sugar, and star anise. Bring to a boil over medium-high heat.
2. Reduce heat to low and simmer for 5 minutes.
3. Pack radish slices into a clean glass jar or container with a tight-fitting lid. Pour the hot pickling liquid over the radish, making sure they are completely covered.
4. Seal the jar and let it cool to room temperature. Store in the refrigerator.
5. Allow the pickle to chill for at least 2 hours before serving. Pickle will keep in the fridge for up to 1 week.
Cooking Time: 10 minutes
Pickled Grapes with Rosemary
A unique condiment that pairs perfectly with cheeses, charcuterie, or as a topping for crackers or bread. This simple recipe adds a twist to traditional pickling by incorporating the aromatic flavor of rosemary.
Ingredients:
– 1 cup red grapes, halved
– 1/2 cup white wine vinegar
– 1/4 cup water
– 1 tablespoon sugar
– 2 sprigs fresh rosemary, chopped
– Salt (optional)
Instructions:
1. In a medium saucepan, combine vinegar, water, and sugar. Bring to a boil over medium-high heat.
2. Reduce heat to low and add halved grapes and chopped rosemary. Simmer for 10-15 minutes or until grapes have softened slightly.
3. Remove from heat and let cool to room temperature.
4. Strain liquid through a fine-mesh sieve, discarding solids. Transfer pickled grapes to an airtight container.
Cooking Time: 15-20 minutes
Lemon and Mustard Seed Pickle
This refreshing pickle recipe combines the brightness of lemon with the tanginess of mustard seeds, creating a perfect condiment for any meal.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup white vinegar
– 1/2 cup water
– 1/4 cup granulated sugar
– 1 tablespoon kosher salt
– 1 teaspoon mustard seeds
– 1 lemon, juiced (about 2 tablespoons)
– Fresh dill weed, for garnish
Instructions:
1. In a large bowl, combine sliced cucumbers and kosher salt. Let it sit for 30 minutes to allow the cucumbers to release their excess water.
2. Drain the cucumber mixture and rinse with fresh water.
3. In a medium saucepan, combine white vinegar, water, sugar, mustard seeds, and lemon juice. Bring to a boil over medium-high heat.
4. Reduce the heat to medium-low and simmer for 10 minutes.
5. Pack the cucumber slices into a clean glass jar, leaving about 1 inch of headspace. Pour the hot pickling liquid over the cucumbers.
6. Seal the jar and let it cool to room temperature. Store in the refrigerator.
Cooking Time: 10 minutes
Pickled Jalapeño and Carrot Slaw
Elevate your tacos, grilled meats, or sandwiches with this vibrant, tangy slaw. Sweet carrots and spicy jalapeños come together in perfect harmony.
Ingredients:
– 2 cups shredded carrots
– 1 cup thinly sliced jalapeños (about 4-5 peppers)
– 1/2 cup pickling liquid (see below)
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– Salt and pepper to taste
Pickling Liquid:
– 1 cup water
– 1/2 cup white vinegar
– 2 tablespoons sugar
– 1 teaspoon salt
Instructions:
1. In a large bowl, combine carrots and jalapeños.
2. In a small saucepan, bring pickling liquid ingredients to a boil over medium-high heat.
3. Reduce heat to low and simmer for 5 minutes.
4. Pour the warm pickling liquid over the carrot-jalapeño mixture.
5. Stir in apple cider vinegar and honey until dissolved.
6. Season with salt and pepper to taste.
7. Refrigerate for at least 2 hours or overnight before serving.
Cooking Time: 10-15 minutes (plus refrigeration time)
Turmeric and Fenugreek Cauliflower Pickle
This Indian-inspired pickle recipe adds a burst of flavor and color to any meal, with the warmth of turmeric and fenugreek balanced by the crunch of cauliflower.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1/2 cup (120 ml) white vinegar
– 1/4 cup (60 g) granulated sugar
– 1/4 cup (30 g) water
– 1 tsp (5 g) ground turmeric
– 1 tsp (5 g) ground fenugreek leaves
– 1/2 tsp (2.5 g) salt
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large bowl, combine cauliflower florets and salt. Massage with your hands for 5 minutes to release excess moisture.
2. Rinse the cauliflower under cold running water, then drain well.
3. In a medium saucepan, combine vinegar, sugar, water, turmeric, and fenugreek leaves. Bring to a boil over high heat, stirring occasionally.
4. Reduce heat to medium-low and simmer for 10 minutes or until the mixture has thickened slightly.
5. Add the cauliflower to the pickling liquid and stir to coat.
6. Transfer the pickle to an airtight container and refrigerate for at least 24 hours before serving.
Cooking Time: 30 minutes (plus 24-hour refrigerator time)
Pickled Blueberries with Cinnamon
Transform blueberries into a tangy and sweet treat by pickling them in a mixture of sugar, vinegar, and cinnamon. This recipe is perfect for topping yogurt, oatmeal, or using as a garnish for cocktails.
Ingredients:
– 1 cup fresh or frozen blueberries
– 1/2 cup granulated sugar
– 1/4 cup white vinegar
– 2 tablespoons water
– 1 cinnamon stick (about 2 inches long)
– 1/4 teaspoon salt
Instructions:
1. In a medium saucepan, combine the sugar, vinegar, water, and cinnamon stick.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce the heat to medium-low and simmer for 5 minutes, or until the syrup has thickened slightly.
4. Pack the blueberries into a clean glass jar, leaving about 1/2 inch of headspace at the top.
5. Pour the hot pickling liquid over the blueberries, making sure they are completely covered.
6. Seal the jar and let it cool to room temperature. Store in the refrigerator for up to 3 months.
Cooking Time: 10-15 minutes
Spicy Green Tomato Chutney Pickle
This vibrant green chutney pickle is a perfect blend of tangy and spicy, made with unripe green tomatoes, a hint of sweetness, and a kick of heat. It’s an excellent accompaniment to Indian flatbreads, naan, or as a condiment for your favorite dishes.
Ingredients:
– 2 lbs green tomatoes, diced
– 1 cup vinegar
– 1/2 cup water
– 1/4 cup brown sugar
– 2 tbsp mustard oil or vegetable oil
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp ground cayenne pepper (adjust to taste)
– Salt, to taste
Instructions:
1. Combine diced green tomatoes, vinegar, water, brown sugar, and spices in a large bowl.
2. Heat oil in a small pan over medium heat. Add the mixture and stir until the sugar dissolves.
3. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the chutney thickens slightly.
4. Remove from heat and let it cool completely before transferring it to an airtight container.
Cooking Time: 20-25 minutes
Enjoy your Spicy Green Tomato Chutney Pickle!
Pickled Red Onion with Juniper Berries
Pickled Red Onion with Juniper Berries: A Sweet and Tangy Condiment
This pickling recipe combines the natural sweetness of red onions with the savory flavor of juniper berries, creating a perfect condiment for sandwiches, salads, or as a topping for grilled meats. The acidity from the vinegar helps to preserve the onions, making this recipe ideal for meal prep or canning.
Ingredients:
– 1 large red onion, thinly sliced
– 1/2 cup white wine vinegar
– 1/4 cup water
– 2 tbsp sugar
– 2 tbsp juniper berries, crushed or 1 tsp juniper berry extract
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, combine vinegar, water, sugar, and crushed juniper berries (or extract). Bring to a boil over medium-high heat.
2. Reduce heat to medium-low and simmer for 5 minutes.
3. Pack the sliced red onions into a clean glass jar or container. Pour the hot pickling liquid over the onions, making sure they are completely covered.
4. Seal the jar and let it cool to room temperature. Store in the refrigerator for up to 6 months.
Cooking Time: 10-15 minutes
Balsamic Pickled Figs
A sweet and tangy condiment perfect for topping yogurt, oatmeal, or using as a side dish.
Ingredients:
– 1 cup fresh figs, stems removed and chopped
– 1/2 cup balsamic vinegar
– 1/4 cup water
– 2 tablespoons honey
– 1/4 teaspoon salt
Instructions:
1. In a medium saucepan, combine the chopped figs, balsamic vinegar, water, honey, and salt.
2. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until the figs are tender and the liquid has thickened slightly.
3. Remove from heat and let cool to room temperature.
4. Transfer the pickled figs to an airtight container and refrigerate for at least 24 hours before serving.
Cooking Time: 10-12 minutes
Pickled Okra with Garlic and Chili Flakes
Add a tangy kick to your meals with this simple recipe for pickled okra with garlic and chili flakes.
Ingredients:
– 1 pound fresh okra, sliced into 1/4-inch thick rounds
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 2 cloves garlic, minced
– 1 teaspoon chili flakes
– 1 tablespoon pickling salt
– Fresh parsley or dill, chopped (optional)
Instructions:
1. In a medium saucepan, combine vinegar, water, garlic, and chili flakes. Bring to a boil over medium-high heat.
2. Reduce heat to low and simmer for 5 minutes.
3. Pack okra slices into a clean glass jar or container with a tight-fitting lid. Pour the hot pickling liquid over the okra, making sure they’re completely covered.
4. Add pickling salt and stir gently to combine.
5. Seal the jar and let it cool to room temperature. Store in the refrigerator.
6. Chill for at least 24 hours before serving. Garnish with chopped parsley or dill, if desired.
Cooking Time: 25 minutes (plus chilling time)
Orange Zest and Fennel Pickle
This vibrant pickle recipe combines the brightness of orange zest with the anise flavor of fennel, perfect for topping sandwiches, salads, or using as a condiment.
Ingredients:
– 1 cup thinly sliced fennel bulb
– 1/2 cup thinly sliced oranges (blood or navel work well)
– 1/4 cup white vinegar
– 1/4 cup water
– 2 tablespoons sugar
– 1 tablespoon salt
– 1/4 teaspoon black pepper
– Fresh orange zest, for garnish
Instructions:
1. In a medium saucepan, combine fennel, oranges, vinegar, water, sugar, salt, and pepper.
2. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
3. Remove from heat and let cool to room temperature.
4. Strain the pickle mixture through a fine-mesh sieve into a clean glass jar. Discard solids.
5. Store in the refrigerator for at least 2 hours before serving.
Cooking Time: 10 minutes
Pickled Shiitake Mushrooms with Soy and Ginger
Elevate your dishes with these tangy, umami-rich pickled shiitake mushrooms infused with soy sauce and ginger. Perfect for adding a burst of flavor to any meal.
Ingredients:
– 1 pint shiitake mushroom caps
– 1 cup soy sauce
– 1/2 cup water
– 1/4 cup brown sugar
– 2 tablespoons grated fresh ginger
– 1 tablespoon rice vinegar
– 1 teaspoon salt
Instructions:
1. Combine soy sauce, water, brown sugar, grated ginger, rice vinegar, and salt in a large bowl.
2. Add the mushroom caps to the marinade, making sure they are fully coated.
3. Cover the bowl with plastic wrap and refrigerate for at least 24 hours or up to 72 hours.
4. After pickling, rinse the mushrooms under cold running water to remove excess soy sauce.
5. Store in an airtight container in the refrigerator for up to 6 months.
Cooking Time: None! Simply let them pickle and enjoy whenever you’re ready.
Summary
Get ready to elevate your pickle game with these 18 extraordinary recipes! From sweet and spicy watermelon rind pickles to kimchi-style cucumber pickles, and from beetroot and ginger pickles to pickled grapes with rosemary, there’s something for everyone. Spicy mango lime pickles, garlic dill pickles with turmeric, and lemon and mustard seed pickles are just a few of the unique flavor combinations you’ll discover. Whether you’re looking for a tangy snack or a flavorful condiment, these recipes will take your pickle-making to the next level!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
