A Step-By-Step Guide to Creating Hot Pickles at Home

Hot pickles are a spicy, tangy, and delightful addition to any meal. They are perfect as a snack, appetizer, or condiment to spice up your favorite dish. For those who love pickles and crave a bit of heat, making your hot pickles at home is the perfect way to satisfy that craving. In this blog, we will walk you through creating hot pickles. Plus, we'll introduce you to our favorite product, Harolds Dern Hot Pickles, available at Harold's Pickles, to give you an idea of what's in store when you create your spicy masterpieces.

sweet pickles

What are hot pickles?
Pickles made by mixing spicy ingredients like chilli peppers, red chillies or hot sauce are loaded with hot pickles. A pickle is a cucumber or other vegetable soaked in a vinegar solution with salt and various spices and is usually served as a condiment or snack. Hot pickles add a spicy kick to the tangy and sour flavor of the pickles, making them a popular choice for those who enjoy spicy foods.
Step 1: Choose Your Vegetables
The first step in creating hot pickles is to choose the vegetables you want to pickle. The most common choice is cucumbers. The most common choice is cucumbers, but you can also use other vegetables such as okra, green beans, or even carrots. Just ensure your chosen vegetables are fresh, firm, and blemishes-free. Please remember that the vegetable you have to choose must be fresh.


Step 2: Gather Your Ingredients
To make hot pickles, you will need the following ingredients:

  • Fresh vegetables (cucumbers, okra, green beans, etc.)
  • 2 cups white vinegar
  • 1 cup water
  • 1/4 cup pickling salt
  • 2 tablespoons sugar
  • 4-6 cloves garlic, peeled and crushed
  • 1 teaspoon dill seeds or 2-3 sprigs fresh dill
  • 1/2 to 1 teaspoon crushed red pepper flakes (depending on your heat preference)
  • 1/2 teaspoon black peppercorns
  • 1/4 teaspoon mustard seeds

Step 3: Prepare Your Vegetables
You'll need to soak the vegetables in a brine solution made from vinegar, water, salt, and any other desired spices or flavorings to make pickles. Wash your vegetables thoroughly, and then cut them into your desired shape. If you're using cucumbers, slice them into spears or rounds. For other vegetables, cut them into bite-sized pieces. Set the vegetables aside. Once the vegetables have been brined, they can be packed into jars, and any additional spices or flavorings can be. Leave some space at the top of the jar to allow for expansion during the pickling process.
Step 4: Make the Pickling Solution
Combine vinegar, water, pickling salt, and sugar in a saucepan. Bring the mixture to a boil, occasionally stirring to dissolve the salt and sugar. Once the mixture has come to a boil, please remove it from the heat and let it cool slightly. Remember to pickle vegetables or fruits while the solution is hot before it cools down. If it is not, then the pickle will not be made.
Step 5: Sterilize Your Jars
While the pickling solution is cooling, sterilize your jars and lids by boiling them in a pot of water for 10 minutes. Carefully remove the jars and lids using a jar lifter or tongs, and place them on a clean towel to dry.
Step 6: Add Spices and Vegetables to Jars
Place one or two crushed garlic cloves in each jar, dill seeds or sprigs, crushed red pepper flakes, black peppercorns, and mustard seeds. Then, pack the vegetables tightly into the jars, leaving about 1/2-inch headspace at the top.

pickle jars

Step 7: Fill Jars with Pickling Solution
Carefully pour the hot pickling solution over the vegetables in each jar, leaving 1/2-inch headspace. Use a bubble remover or a clean butter knife to remove any air bubbles trapped between the vegetables. Wipe the rims of the jars with a clean, damp cloth, and then apply the sterilized lids and bands, tightening them until they are just fingertip tight.
Step 8: Process the Jars
Place the jars in a large pot of boiling water, ensuring that they are fully submerged. Process the jars for 10 minutes, adjusting the time based on your altitude if necessary. Carefully remove the jars using a jar lifter or tongs, and place them on a clean towel or cooling rack to cool. Allow the jars to cool for at least 12 hours undisturbed.

Step 9: Test Jar Seals and Store
Once the jars have cooled, check the seals by pressing down on the center of the lids. The jars are properly sealed if the lids do not flex or pop. If any jars need to be sealed, refrigerate and consume them within a few weeks. Label and date the sealed jars, and store them in a cool, dark place for at least 4-6 weeks before enjoying them. This waiting period allows the flavors to develop fully.
Step 10: Enjoy Your Homemade Hot Pickles
After the pickles have had time to mature, it's time to enjoy your homemade hot pickles! Homemade hot pickles are a delicious and satisfying snack that can be enjoyed anytime. Serve them as a tasty snack, alongside sandwiches or burgers, or even as a spicy addition to your favorite recipes. So sit back, relax, and savour your homemade hot pickles' tangy and spicy goodness.

all pickles

Experience the Delicious Taste of Chuck's Hot Okry

If you're a fan of spicy pickles and want to try something new, we recommend Chuck's Hot Okry, available at Harold's Pickles. Made with fresh okra, Chuck's Hot Okry offers a spicy kick to satisfy your cravings. This product is perfect for those who want to experience the taste of homemade hot pickles without the effort of making them from scratch.

Visit www.haroldspickles.com/ to learn more about Harold’s Dern Hot Pickles and other products like Chuck's Hot Okra and The Original Beer Pickle to explore the world of deliciously spicy pickled vegetables.

Creating hot pickles at home is a fun and rewarding process that allows you to customize the spice level and ingredients to suit your taste preferences. Following our step-by-step guide, you'll have flavorful, spicy pickles perfect for snacking or adding heat to your favorite dishes. And remember to check out Chuck's Hot Okry at Harold's Pickles for an excellent addition to your spicy pickled vegetable collection.