Spicy Quick Pickle

I have always wanted to make my own pickles. The thought of canning is a little daunting. So I thought why not do a quick pickle. I found a small bag of pickling cucumbers at the farmer’s market and thought I’d give it a go. Makes 1 pickle sized jar and1 small jelly jar.


• 1 lb. Pickling Cucumbers, sliced into thick slices or into spears

• 1 Cup Apple Cider Vinegar, with the Mother

• 1 Cup Filtered Water

• 1 -1/2 Tbls. Salt

• 2 Tbls. Erythritol

• 3 Tbls. Pickling Spice

• 1 Small Bunch Fresh Dill

• 1 -2 Jalapeños, sliced with seeds

• 4 Cloves of Garlic, peeled and cut in half lengthwise


1.) Wash Cucumbers and slice off ends of Cucumbers. Slice into desired shape either thick slices or spears.

2.) Chop Jalapeno and peel and slice Garlic. Place into bowl with Cucumbers.

3.) Place Apple Cider Vinegar and Water into a Medium-large pot. Add Salt and Erithitol, Pickling Spice.

4.)Bring to a boil for at least 5 minutes. Pour over Cucumbers, Jalapeno and Garlic in bowl. Stir a few times until they are all covered.

5.)Rough chop your Dill and place into the bowl of Cucumbers and mix until well combined.

6.) Let it cool. Once it’s cool it’s time to layer Cucumbers, Garlic and Jalapenos into a clean large pickle sized jar and a small jelly jar. Then pour vinegar mixture over both trying to get a good amount of Pickling Spice, Dill and Vinegar in both jars. Place in refrigerator.

7.) Pickles are ready the next day and last a month in the fridge.


💙 If you’re not Keto just substitute White Sugar for the Erythritol.

💙 I used 2 jalapeños, but I like it spicy.

💙 These keep for a month in the fridge. I have eaten them past a month and they were still good but that’s your call.

💙 Please use fresh dill. It really gives it the best flavor. It will not taste as good with dried dill.

💙 I used an Organic Pickling Spice from Natural Grocers. I used Lakanto Classic Monkfruit Erythritol Blend for the Sweetener and Bragg’s Apple Cider Vinegar.

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