Spicy lightly pickled cucumbers

I’m going to admit something embarrassing and/or impressive: I ate all of these pickles in a single sitting. It wasn’t intentional. I halved the recipe since I only had six Persian cucumbers, grabbed the Tupperware and went into my building’s lounge to take advantage of the cable and watch my favorite guiltiest pleasure, Vanderpump Rules. Before I knew it, the container was down to three lonely spears bathing in the delicious pickling liquid that sparkled with red pepper flakes and floating dills fronds. At this point, I thought, ‘it’s silly to just save three cukes, right?’ And alas, before Crazy Kristen fell over the bench, they were all gone.

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Vanderpump Rules’ Kristen Doute in all her drunken glory

These pickles will make you want to party like you’re in Solvang, Calif. with the Witches of WeHo. Appropriately pickled in white wine vinegar, the cucumbers are mixed with red pepper flakes, sugar and salt. The spears then spend of spend one to six hours bathing in the liquid, taken out of the fridge to toss once. When ready to serve, add lemon juice and freshly chopped dill, and viola! The best, easiest, spicy pickles around.

The real question will be, are you willing to share?


Spicy Lightly Pickled Cucumbers

By Bon Appetit 


  • 2 lb. medium Persian cucumbers (about 12), cut lengthwise into spears
  • ¼ cup white wine vinegar or unseasoned rice vinegar
  • 1 tsp. sugar
  • ¾ tsp. crushed red pepper flakes
  • 2 tsp. kosher salt, plus more
  • 2 Tbsp. chopped dill
  • 2 Tbsp. fresh lemon juice


  1. Toss cucumbers in a large bowl with vinegar, sugar, red pepper flakes, and 2 tsp. salt. Chill, tossing once, at least 1 hour and up to 6 hours.

  2. Just before serving, add dill and lemon juice and toss to combine. Taste and season with more salt if needed.


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