Nikki’s Favorite Sweet & Spicy Pickles

• Prep Time: 10 minutes
• Chilling Time: 1 hour
• Total Time: 1 hour, 10 minutes
• Servings: 6-8

Why This Recipe Exists (And Why I Love It)

One of my closest friends lives less than a half mile down gravel roads from the acreage I rent from her. Needless to say, it’s not uncommon for her to stop by with a rap on my door—or for me to “borrow” a cup of sugar. I love the mix of quirks and kindness my friend Nikki has—like the time she showed up to go paddle boarding munching on a red pepper like an apple (I have photo evidence), or when she sent me an adorable video of her two-year-old, Huck, covered head to toe in watermelon juice, trying to say “thanks for the watermelon”, after enjoying one of the fruits of my garden.

But one of my favorite recurring moments? Nikki showing up and becoming the unofficial pickle connoisseur for every cucumber experiment I’ve tried to make use of the garden abundance. One flavor in particular is her absolute favorite. So much so that this year when she showed up the night before my birthday with a gift and a four-pack of sparkling margaritas, I knew exactly what to give in return: a mason jar full of these pickles (slid across the counter) and a fork.

Before the night was over, the margaritas were gone, the jar was empty, and my heart was full. Originally discovered through Espresso + Lime, these pickles are a tribute to my dear friend, and something I try to always have on hand for her visits.

Why You’ll Love This Recipe

• Perfect balance of sweet, tangy and spicy
• Comes together in just minutes with simple ingredients (no heating or sealing required)
• Great for gifting in mason jars (or hoarding in your own fridge)
• Works beautifully as a snack, side, or sandwich topper

Ingredients

From the Palate Patch Garden

• Cucumber (pickling or mini burpless are best, but any variety will do) 

For the Brine

• 1 cup seasoned rice vinegar
• ⅔ cup granulated sugar
• 1 tablespoon ginger paste or freshly grated ginger
• 1 tablespoon finely minced garlic
• 1 teaspoon salt
• ½ teaspoon whole peppercorns
• ¼ teaspoon red pepper flakes

For the Pickles

• 6 mini cucumbers sliced about ¼” thick

Instructions

Step 1: Make the Brine

1. In a medium glass bowl, combine the rice vinegar, sugar, ginger, garlic, salt, peppercorns, and red pepper flakes. Whisk vigorously until the sugar is dissolved and the spices are evenly distributed.

Step 2: Add the Cucumbers

1. Add the thinly sliced cucumbers to the bowl. Use the whisk (or a spoon) to gently press them down so every slice is coated in brine.

Step 3: Chill & Serve

1. Cover the bowl and refrigerate for at least 1 hour before serving. For maximum flavor, let them pickle for 24 hours.

Notes & Tips

• Best eaten within a week for crispness (though the flavor stays fantastic longer)
• Adjust red pepper flakes to your spice preference (I use homemade dried habanero flakes to kick it up a notch)
  
• Try adding thinly carrots or jalapeno peppers for variation

Serving Suggestions

• Tuck into sandwiches or wraps for a flavor boost
• Serve with rice bowls, sushi, or noodle dishes (my fave)
• Chop and toss into salads for a tangy kick
• Take a page out of Nikki’s book and eat straight out of the jar

Storage & Reheating

• Store in a covered container or mason jar in the fridge for up to 1 month
• Do not can—this is a quick refrigerator pickle recipe

FAQs

Can I use regular cucumbers instead of mini?
Yes—just slice thinly and remove any large seeds for best texture.

Do I have to use seasoned rice vinegar?
You can use unseasoned, but you may want to add a little extra sugar and salt to balance the flavor.

Your Turn!

Made Nikki’s Favorite Sweet & Spicy Pickles? Tag @PalatePatchCSA on Instagram or drop a comment below—pickle lovers unite!