Spicy Texas Refrigerator Pickles (No Canning Needed!)

Makes 2 pint jars | Ready in 15 minutes + chill time

These crunchy, tangy pickles bring the heat and serious flavor. They're perfect for burgers, grain bowls, tacos, or eating straight from the jar.

Ingredients:
4–5 Texas-grown pickling cucumbers, sliced into coins or spears

1 cup white vinegar

1 cup water

1 tbsp Keepers Harvest Raw Cotton Honey or sugar

1 tbsp kosher salt

3 cloves garlic, smashed

1 tsp mustard seeds

½ tsp red pepper flakes (more if you like it hot!)

½ tsp black peppercorns

1 jalapeño, sliced (optional for extra kick)

Fresh dill sprigs or thyme

Instructions:

Prep Your Jars:
Divide sliced cucumbers, garlic, peppercorns, red pepper flakes, mustard seeds, and jalapeño between 2 clean pint jars. Add dill if using.

Make the Brine:
In a small saucepan, combine vinegar, water, honey, and salt. Bring to a simmer, stirring until salt and honey are dissolved.

Pour & Chill:
Carefully pour hot brine over cucumbers until completely submerged. Let cool to room temp, then cover and refrigerate.

Wait It Out (Just a Little):
Best after 24 hours, but they’re snackable in as little as 2. Keeps in the fridge for up to 2 weeks.

Serving Ideas:
Stack on Wagyu burgers or fried chicken sandwiches

Chop into a quick relish for tuna or egg salad

Toss into a grain bowl with tahini, rice, and roasted veggies

Serve on a Texas charcuterie board with Rebel Cheese & sourdough

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