Homemade Chili Crisp Pickles Recipe

I put these on chicken sandwiches, in salads, on ramen, burgers, etc.

They add a spicy pop of flavor that’s cut by the vinegar and sugar – it also finishes with a fresh cucumber-like taste.

Ingredients You Need

• 1 tbsp Chili Crisp
• 1/4 cup rice vinegar
• 1/4 cup white vinegar
• 1/2 cup water
• 4 tbsp white sugar
• 1.5 tbsp kosher salt

My chili crisp is a homemade recipe but any chili crisp can work.

My chili crisp/oil uses Thai chili pepper so it’s much spicier than most others.

Even still, the vinegar and the sugar really help to tame it here.

Slice Pickling Cucumbers into 1/4″ Thick Pieces

I used 4 pickling cukes and stuffed as many as I could into a small mason jar.

To a Medium Pot Over Low Heat Add All Your Ingredients

You don’t need to bring this to a boil, just heat it so the sugar and salt dissolve.

Once everything is well combined, use a ladle OR pour the liquid into the mason jar.

Then cover and allow to cool.

Put into your refrigerator overnight – flavors will be better the next day.

BUT Dylan! Oil and Water Don’t Mix

I know – when you go to scoop your chili crisp, allow the oil to drain.

Some of it will inevitably end up in the pickling liquid BUT it will float to the top.

Every time you go to grab a pickle, it has to pass through this oil layer and it gets coated in the chili oil.

Print Pin Recipe

Homemade Chili Crisp Pickles

A sharp pop of spicy heat that tapers off into a slightly sweet, fresh cucumber taste

Prep Time5 minutes mins

Active Time5 minutes mins

Course: Condiments

Ingredients

• ▢ 4 pickling cukes

Chili Crisp Pickle Brine Liquid

• ▢ 1 tbsp Chili Crisp
• ▢ 1/4 cup rice vinegar
• ▢ 1/4 cup white vinegar
• ▢ 1/2 cup water
• ▢ 4 tbsp white sugar
• ▢ 1.5 tbsp kosher salt

Instructions

• Slice 3-4 pickling cukes into 1/4" medallions.
• Stuff as many as you can into a mason jar.
• Take a medium pot and add all of your brine ingredients.
  1 tbsp Chili Crisp, 1/4 cup rice vinegar, 1/4 cup white vinegar, 1/2 cup water, 4 tbsp white sugar, 1.5 tbsp kosher salt
• Heat over medium-low heat and mix with a whisk. You don't need to bring this to a boil – just ensure that the salt and sugar are dissolved and well combined.
• Once combined, ladle or pour this liquid into the mason jar, up to the top.
• Cover with a lid, allow to cool and then store in your refrigerator. The flavor will improve overnight.

Notes

This recipe is a quick pickle and is meant to be used in 2-3 weeks.