Recipe courtesy of Justin Chapple

Spicy Quick Pickles

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  • Level: Easy
  • Total: 6 hr 10 min (includes chilling time)
  • Active: 10 min
  • Yield: 1 quart
A quick soak in a spicy, tangy brine transforms cucumbers into pickles that are perfect for snacking, stacking on a burger or piling on a charcuterie board. The combination of serrano chiles and sambal oelek gives these quick pickles a fiery kick while a touch of sugar balances the heat.



  1. Stuff the cucumbers, chiles and scallions into a 1-quart glass or plastic jar with a tight-fitting lid.
  2. In another 1-quart jar, combine the water, vinegar, salt, sugar and sambal oelek. Close the jar and shake vigorously until the salt and sugar dissolve. Pour over the cucumbers, cover and refrigerate for at least 6 hours (preferably overnight) or up to 1 month.

Cook’s Note

These quick pickles call for thin-skinned cucumbers, such as Persian, kirby or English. You can also use thick-skinned cucumbers, but I recommend partially peeling them to allow the brine to permeate the cucumber.