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Ghost Pepper Pickles Recipe

Prep Time: 15 minutes
Cook Time: 5 minutes
Spiciness Level: 3/7

Pickles that tickle the spicy seekers…


  • 1 Pound Cucumbers
  • 3/4 Cups Vinegar
  • 1 Ghost Pepper
  • 1 Cup Water
  • 1 Tbsp Salt
  • 1.5 tsp Sugar
  • 4 Cloves Garlic
  • 1.5 tsp Dill Seed
  • .75 tsp Black Peppercorns


  1. Slice those cukes up into the size/shape you would like to eat them once they have gone to the pickle side of the force. Nice uniform slices are best to not throw off guests that are extremely particular about pickle thickness.
  2. In a medium pan, bring salt, sugar, water and vinegar to a boil. You're looking for everything to dissolve at this point, so make sure that happens. Lower the heat once it's ready to party.
  3. Top your ghost so the liquids can get all up in them guts. Poking the sides with a fork also works if you want to preserve the look of the stem, but topping is probably best.
  4. Split the remaining ingredients up amongst your pickling jars. You do have jars ready right? Pack everything in there nice and tight like.
  5. Take that water/vinegar/salt/sugar mix that's ready to party and start pouring into your jars. Leave a little bit of space at the top.
  6. Lid your jars and place in the fridge for 3 weeks. DON'T OPEN THEM for the three weeks.
  7. Once three weeks has elapsed (hopefully you weren't sitting in front of the fridge the whole time), open those pickles and go to town.

This recipe comes to us from one of our top testers, Aji Amanda or pan_duh16 on Instagram and is a great fridge pickle recipe. We don’t get into the whole canning and preserving for 100 years portion of pickling, but this is a great one for quick pickles that will last a couple of months.

At the time of this writing we’ve not tried the pickles with a ghost pepper in there, but are looking forward to giving them a try (three weeks and what not). Big thanks to Pickle Rick (Aji Amanda’s father’s actual name) for supplying the cucumbers. You could swap out the ghost pepper for pretty much anything, but with the heat dilution, we figured this would be a good shot at actually spicy pickles. That brine is going to get wicked over the next few weeks.

What sorts of things do you like to pickle?

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