These Spicy Cucumber Pickles are simple to prepare and elevate the flavour of many dishes through hints of chilli and ginger! They make a fantastic edible gift also – that is, if you can resist eating them all!
Why we love this recipe:
When fresh produce is in abundance, make the most of the season by making some Spicy Pickled Cucumbers. These delicious pickles are perfect to serve with your favourite burger or grilled meats, crispy fried chicken or just to enhance a salad!
Homemade Pickles are quick to prepare, vibrant in flavour – and best of all? You know exactly what is going in them, and can adjust the flavours to your liking!
Recipes like our Spicy Pickled Cucumbers are great to have in your repertoire – they make a great edible gift, too!
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Cucumbers – use the freshest you can find, and ensure they are free from blemishes. Pickling or baby cucumbers are ideal for this recipe.
Red Onion – enhances the flavour of the pickles, and is delicious to enjoy with them.
Salt – ensure you use cooking salt or sea salt, as regular table salt may contain caking agents and is much stronger. We use the salt in this recipe to draw out the excess moisture from the cucumbers and soften the red onions.
Rice Wine Vinegar – a delicately flavoured, slightly sweet vinegar, perfect for pickling, especially with the spices we use in this recipe.
Sugar – regular granulated sugar works fine. It helps to preserve the pickles and balances the flavour. Caster/Superfine sugar is also fine to use.
Star Anise – a spice that is warming, slightly sweet with a hint of licorice.
Chilli Flakes – these Spicy Pickled Cucumbers get their heat from delicious dried chilli/red pepper flakes. Add more to your liking if you wish!
Ginger – fresh ginger is perfect for this recipe.
Step by Step Instructions:
Start by sterilising your jar or jars (see how to do this below).
- Wash and dry the cucumbers. Remove the top and end. Cut thinly – approximately 1/2 cm thick. Thinly slice the red onion.
- In a large bowl, add the cucumbers, onion and salt. Cover the bowl with plastic wrap, and place in the fridge for 4 hours.
- Tip the cucumbers and onions into a colander and drain the excess liquid.
- In a non-reactive pan, place the vinegar, sugar, chilli flakes, star anise and ginger. On a medium heat, stir to dissolve the sugar. Simmer for 3 minutes once the sugar is dissolved. Remove the pan from the heat.
- Add the cucumbers and onions to the pickling liquid, and allow them to sit in the saucepan for 5 minutes.
- Pour the pickles and liquid into your sterilised jars, and cool on your kitchen bench before refrigerating.
Tips for Success and FAQs:
When making your own pickles and preserves, always ensure you are sterilising the jars you will store them in. This is very simple to do:
- Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well.
- Check that the metal lids do not have rubber inserts.
- Preheat the oven to 130 Degrees C (270 F) and leave the jars in the oven for 15-20 minutes.
Use the best quality produce when preserving – make sure the cucumbers are fresh and blemish-free.
Some cucumbers are specifically grown to be made into pickles. These smaller cucumbers are firm, meaning they retain good shape when pickled. For my pickles, I have used homegrown mini Lebanese Cucumbers. They are sweet and have a great crunch.            Â
Stored in the fridge, the pickles will last for about 3-4 months. They are best consumed within the first three months for the best texture and taste. The longer you keep the pickles, the softer they will become.
Absolutely, or you could try one of our other pickled cucumber recipes, which are milder: Bread and Butter Pickles or Dill Pickled Cucumbers.
More recipes for you to try:
Once you start making your own preserves and pickles, it is hard to go back to store-bought!
Try these recipes also for more inspiration:
- Preserved Chillies in Oil
- Dill Pickled Cucumbers
- Apricot Jam
- Plum Jam
- Japanese Pickled Ginger (Gari)
- Fresh Peach Chutney
- Sweet Chilli Sauce
- Balsamic Glaze
- Pickled Daikon
- Beetroot Pickled Turnips
I hope you’ll give these delicious Spicy Cucumber Pickles a try – I would love to know what you think!
Alex xx
Spicy Cucumber Pickles
Ingredients
- 400 g baby/pickling cucumbers See Note 1
- 1 1/2 tbsp coarse salt See Note 2 and 3
- 1 small red onion
- 1 cup (250 ml) rice wine vinegar See Note 4
- 1 cup (225 g) sugar
- 1 star anise
- 1 tbsp chilli/red pepper flakes See Note 3
- 1 tbsp ginger, freshly grated See Note 3
Instructions
To Sterilise the Jars:
- Sterilise the jar or jars you'll be using to store the pickles. Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well. Check that the metal lids do not have rubber inserts. Preheat the oven to 130 Degrees C (270 F) and place the jars in the oven for 15-20 minutes.
For the Pickled Cucumbers:
- Wash and dry the cucumbers. Remove the top and end.Thinly slice – approximately 1/2 cm thick.
- Peel a red onion, and remove the tip and root end. Cut the onion in half, and thinly slice into half moons.
- In a large bowl, add the cucumbers, onion and salt. Cover the bowl with plastic wrap, and place in the fridge for 4 hours.
- Tip the cucumbers and onions into a colander and drain the excess liquid.
- In a non-reactive pan, place the vinegar, sugar, chilli flakes, star anise and ginger. On a medium heat, stir to dissolve the sugar. Once the sugar is dissolved, simmer the liquid for 3 minutes.
- Remove the saucepan from the heat, and add the cucumbers and onions to the pickling liquid, and allow them to sit in the saucepan for 5 minutes.
- Pour the pickles and liquid into your sterilised jars, and cool on your kitchen bench before refrigerating.
Notes
- I have used baby Lebanese Cucumbers in this recipe. Baby/pickling cucumbers are best to use for the size and crispness.Â
- Ensure you use cooking salt or coarse sea salt, as regular table salt may contain caking agents and is much stronger.Â
- The Australian tablespoon is 20ml or 4 teaspoons. In most other countries the tablespoon is 15ml or 3 teaspoons. Please adjust your measurements accordingly.
- I have used rice wine vinegar in this recipe, however, you can also use apple cider vinegar or distilled white vinegar.
- Non-reactive saucepans are those which are ceramic, stainless steel, glass or enamelled cookware. Copper, iron and aluminium pans are reactive. Acidic foods, such as lemons, may take on a metallic taste and discolour if cooked in such pans.
- Please note, the nutritional information is based on the entire jar, and you will not be consuming the pickling liquid.Â
Nutrition
This is perfect with coconut rice – so delicious!
Thank you, Charla!
I love the spice in here, particularly the slight warmth from the star anise. A very tasty variation on pickles.
I appreciate that, Caro! Thank you!
These look and sound fabulous, Alex – I really need to try some of your pickles! We love adding them to the side of our plates for most meals but they are so cheap to buy. I need to finally find some time to make my own! Thanks for the ongoing inspiration!
I do hope that you try making some pickles Katerina. There is a great deal of satisfaction even though they are very easy to make. 🙂
This recipes delicious, i love the sweet, acidity, spicy combination and its so simple to make.
Thank you, Jack! So pleased to know you enjoyed the pickles.
This is yummy! I love cucumber pickles and I’m never one to say no to a spicy kick!
Emmeline, I feel the same way. The spices in these pickles add great flavour and some heat. So good! 🙂