Pickles are probably one of the most popular snacks we enjoy all year long. I love squeezing pickles into the jar just to enjoy that sweet, and spicy flavor every time.
I’ve always kept a jar of pickles in my fridge. I also like pressing the lid tight and giving it a good shake before opening – it’s such a satisfying sound that always makes me smile.
A good pickle needs to have a great crunch; nobody likes a soft, soggy one.
I’ve tried many store-bought brands, but one day I picked up Famous Dave’s Sweet and Spicy Pickles at the store. The taste was amazing – the perfect mix of sweet and heat. I wanted to have them all the time!
But buying these pickles every week got expensive, so I decided to make my own version at home.
This copycat Famous Dave’s Sweet and Spicy Pickles recipe brings that same bold, sweet, and spicy flavor right into my kitchen. You can use fresh cucumbers from the store or your own garden.
I don’t have a garden, but fresh cucumbers from the market work perfectly. Now I can enjoy these delicious pickles anytime I want – without spending too much money.
What Kind of Cucumber is Best for Pickles
Choosing the right cucumber makes a huge difference in your pickle quality. Pickling cucumbers work better than regular ones.
These cucumbers are short, fat, and have thick skin. They stay crunchy even after you soak them in brine for days.
Regular cucumbers have more water and seeds inside. They become soft and mushy quickly. Pickling cucumbers have less seeds and more meat. This means you get a better crunch with every bite.
The best pickling cucumbers are Kirby cucumbers or small Persian cucumbers. These varieties stay firm and crispy. You can find them at farmers markets or grocery stores during summer months.
Look for cucumbers that are about three to four inches long. Smaller ones work great because they fit better in jars. They also pickle faster than big ones. The skin should be bright green with small bumps on it.
Avoid cucumbers that have yellow spots or soft areas. Fresh cucumbers give you the crunchiest pickles every single time.
Famous Dave’s Pickles Ingredients
- Pickling Cucumbers (about 2 pounds): Look for small, firm cucumbers with bumpy skin. They are often labeled “pickling cucumbers” at the store. Persian cucumbers also work well. For a quick fix, regular salad cucumbers can be used, but the skin is often tougher and they may become soft more quickly.
- White Distilled Vinegar (2 cups): This clear vinegar gives the brine its sharp, tangy base. Apple cider vinegar is a good choice too, and it will add a slightly fruity flavor to your pickles.
- White Granulated Sugar (3/4 cup): This is what makes the pickles sweet. It balances the sour taste from the vinegar. Light brown sugar can be used instead for a deeper, molasses-like sweetness.
- Water (3/4 cup): Plain water is used to dilute the vinegar. This keeps the pickle flavor from being too sour or too strong.
- Kosher Salt (3 tablespoons): This salt has no iodine, which can make pickles look cloudy. Canning and pickling salt is a direct substitute. It is best to avoid regular table salt.
- Garlic Cloves (3 cloves): The garlic should be lightly crushed with the flat side of a knife. This breaks it open and lets more garlic flavor seep into the brine.
- Whole Black Peppercorns (1 1/2 tablespoons): These add a mild, earthy spice. Whole mixed peppercorns will also work and can add a more complex flavor.
- Mustard Seeds (1 tablespoon): These tiny yellow seeds add a warm, slightly nutty taste. If you don’t have seeds, a teaspoon of dry mustard powder can be used, but the flavor will be more blended into the brine.
- Hot Chilies (4 Thai chilies): These are the source of the “spicy” heat. For a milder pickle, two sliced jalapeño peppers are a good alternative. A teaspoon of crushed red pepper flakes also works well.
Essential Kitchen Equipment
- Medium pot – for boiling the brine.
- Measuring cups and spoons – for accurate ingredients.
- Sharp knife – for slicing cucumbers.
- Cutting board – a safe cutting surface.
- Glass jar with lid – for storing pickles.
- Spoon – for stirring the brine.
How To Make Famous Dave’s Sweet and Spicy Pickles
Step 1 | Prepare the Cucumbers
Wash the cucumbers thoroughly under cool, running water. Use a clean cloth or your hands to scrub off any dirt.
Then, slice a small piece off the blossom end of each cucumber (the end opposite the stem). Doing this helps your pickles stay extra crisp.
Now, slice the cucumbers into thick chips, about a half-inch wide. Thick slices will give you the best crunch.
Step 2 | Make the Brine
Take your medium pot. Pour in the two cups of white distilled vinegar and the three-fourths cup of water. Add the white sugar, kosher salt, black peppercorns, and mustard seeds. Take your Thai chilies and use your knife to cut a small slit in each one. This lets the spicy flavor out. Add them to the pot.
Turn the stove on to medium heat. Stir everything together with a spoon until the sugar and salt completely disappear into the liquid. Once the mixture begins to boil, turn off the heat. Let the brine sit on the stove until it cools down to room temperature.
Step 3 | Fill the Jars
Take your clean glass jar. Place the three lightly crushed garlic cloves at the bottom. Now, tightly pack your cucumber slices into the jar. Push them down, but leave about an inch of empty space at the very top. This room is important so the brine can cover all the cucumbers without spilling over.
Step 4 | Add the Brine
Once the brine is completely cool, carefully pour it into the jar over the cucumbers. Make sure the cucumbers are fully covered by the liquid. You should see the spices and chilies floating in the jar, which is perfect.
Step 5 | Seal and Chill
Seal the jar tightly with its lid. Gently turn the jar upside down and back again just once to mix the spices. Place the jar in your refrigerator. You can try a pickle after 24 hours, but for the best, most developed flavor, wait at least three days before opening.
Step 6 | Enjoy!
After a few days, your Famous Dave’s Sweet and Spicy Pickles Recipe is ready. Open the jar and use a clean fork to take them out. Enjoy your homemade sweet and spicy pickles!
Chef’s Special Notes
- Keep Them Crunchy: If you want your pickles extra crisp, add a clean grape leaf or oak leaf to the jar before pouring in the brine. The natural tannins in the leaf help keep the cucumbers firm.
- Balance the Heat: Before letting your brine cool, taste it. If it feels too sharp or spicy, stir in an extra teaspoon of sugar to smooth out the flavor.
- Use Fresh Cucumbers: Always choose firm, bright green cucumbers. Soft or wilted ones won’t stay crunchy after pickling.
- Brighten the Look: For a colorful touch, layer a few thin red onion slices between your cucumbers. They’ll give your jar a pretty pink tint and a hint of sweetness.
- Check Early: After 12 hours in the fridge, test one pickle slice for crunch. If it’s already firm and flavorful, you can enjoy it early, though waiting three days gives the best flavor.
- Jar Tip: You can reuse clean glass jars, like old mayo jars. Just wash them thoroughly and sterilize them in hot water before filling.
What to Serve with Famous Dave’s Signature Pickles
These Famous Dave’s Sweet and Spicy Pickles go with almost anything!
I love eating them straight from the jar as a snack. They also work great on sandwiches. The sweet and spicy taste adds extra flavor to any burger or deli sandwich. Chop them up and mix them into chicken salad or tuna salad for a zesty twist.
They pair perfectly with barbecue foods like pulled pork, ribs, or brisket. The vinegar cuts through the rich, smoky meat flavors.
Serve them with fried chicken for a classic Southern meal. The crunch and tang balance the crispy, savory coating. Add them to a cheese and cracker plate for parties.
They also taste amazing on hot dogs and bratwurst. The sweet heat complements grilled sausages beautifully.
Some people even chop them and add them to potato salad or coleslaw.
Storage & Shelf Life
Keep your homemade Famous Dave’s Sweet and Spicy Pickles in a clean, airtight glass jar. Store them in the refrigerator at all times. When stored properly, they can last up to 3 months and still stay crunchy and flavorful.
Never use a wet spoon or fingers to take pickles out of the jar, as it can cause bacteria growth. Always use a clean fork or tongs. The longer they sit, the stronger the flavor becomes – but don’t forget to keep them cold.
Famous Dave’s Sweet and Spicy Pickles Recipe FAQs
1. How are pickles preserved?
Pickles are preserved through a process called pickling. The vinegar in the brine is very acidic. This high-acid environment stops bad bacteria from growing. The salt and sugar in the brine also help to preserve the cucumbers and keep them fresh for a long time when stored in the refrigerator.
2. Can you use leftover pickling brine?
Yes, you can use leftover brine one more time. It is great for making a second, smaller batch of pickles. The flavor will be a little less strong than the first batch. You can also use it as a marinade for chicken or to add a tangy flavor to a pot of cooked beans.
3. Can you save extra pickling brine?
You can save any extra brine you might have. Pour it into a clean jar with a lid and keep it in the refrigerator. It will stay good for about two weeks. You can use it to make more pickles later or add a splash to salad dressings for extra zing.
4. How to keep pickles from getting soft?
To keep pickles crisp, use very fresh, firm cucumbers. Slicing off the blossom end can help. Adding a natural tannin, like a fresh grape leaf or a pinch of black tea leaves to the jar, also works very well to keep the pickles firm and crunchy.
5. How to keep pickles fresh before canning?
If you cannot pickle your cucumbers right away, keep them fresh by storing them in the refrigerator. Do not wash them until you are ready to use them. The cold temperature of the fridge will help them stay firm for a day or two until you are ready to make your brine.
6. Why did my brine get cloudy?
A cloudy brine is usually not a problem. It can happen when the spices release their natural oils into the vinegar. Using garlic can also make the brine a little cloudy. It does not mean your pickles have gone bad, especially if you followed the recipe and keep them refrigerated.
7. Can I reduce the sugar in this recipe?
You can, but the flavor will change a lot. The sugar balances the sharp vinegar and the heat from the chilies. With less sugar, the pickles will be much more sour and much spicier. I suggest trying the recipe as written first.
Famous Dave's Sweet and Spicy Pickles Recipe
Make Famous Dave’s Sweet and Spicy Pickles Recipe at home! This quick 25-minute recipe gives you sweet, fiery, crunchy perfection.
Ingredients
- Pickling Cucumbers: 2 pounds (about 8–10 small cucumbers)
- White Distilled Vinegar: 2 cups
- Water: ¾ cup
- White Granulated Sugar: ¾ cup
- Kosher Salt: 3 tablespoons
- Garlic Cloves: 3 cloves, lightly crushed
- Whole Black Peppercorns: 1½ tablespoons
- Mustard Seeds: 1 tablespoon
- Hot Chilies (Thai): 4 whole (or 2 sliced jalapeños / 1 tsp red pepper flakes)
Instructions
- Wash the cucumbers thoroughly under cool, running water. Use a clean cloth or your hands to scrub off any dirt. Then, slice a small piece off the blossom end of each cucumber (the end opposite the stem). Doing this helps your pickles stay extra crisp. Now, slice the cucumbers into thick chips, about a half-inch wide. Thick slices will give you the best crunch.
- Get out your medium pot. Pour in the two cups of white distilled vinegar and the three-fourths cup of water. Add the white sugar, kosher salt, black peppercorns, and mustard seeds. Take your Thai chilies and use your knife to cut a small slit in each one. This lets the spicy flavor out. Add them to the pot. Turn the stove on to medium heat. Stir everything together with a spoon until the sugar and salt completely disappear into the liquid. Once the mixture begins to boil, turn off the heat. Let the brine sit on the stove until it cools down to room temperature.
- Take your clean glass jar. Place the three lightly crushed garlic cloves at the bottom. Now, tightly pack your cucumber slices into the jar. Push them down, but leave about an inch of empty space at the very top. This room is important so the brine can cover all the cucumbers without spilling over.
- Once the brine is completely cool, carefully pour it into the jar over the cucumbers. Make sure the cucumbers are fully covered by the liquid. You should see the spices and chilies floating in the jar, which is perfect.
- Seal the jar tightly with its lid. Gently turn the jar upside down and back again just once to mix the spices. Place the jar in your refrigerator. You can try a pickle after 24 hours, but for the best, most developed flavor, wait at least three days before opening.
- After a few days, your Famous Dave’s Sweet and Spicy Pickles are ready. Open the jar and use a clean fork to take them out. Enjoy your homemade sweet and spicy pickles!
Nutrition Information:
Serving Size: (Per Serving – Approx. 1 oz)Amount Per Serving: Calories: 45Sodium: 410mgCarbohydrates: 10gSugar: 9g
Making this famous Dave’s sweet and spicy pickles recipe at home saves money and gives you control over the flavor.
You get the same bold taste without paying high prices at the store. Each jar brings you crunchy, sweet, and spicy pickles that everyone loves.
Start with fresh cucumbers, make a flavorful brine, and let time do the rest. Soon you will have jars full of amazing pickles ready to enjoy with any meal or as a quick snack anytime you want.
