Fire Syrup Spicy Refrigerator Pickles

Sweet. Hot. Crunchy.

These refrigerator pickles bring that Fire Syrup magic into your sandwich game, your sides, or straight from the jar.

🧾 Ingredients

• 6–8 small to medium cucumbers, washed (or 2 large English cucumbers)

• ½ cup white vinegar

• ½ cup Fire Syrup

🛠 Instructions

1. Slice the cucumbers.
   Keeping the skin on, slice into rounds (or half moons) depending on your preference. Place them in a bowl or container with a lid.

2. Mix the brine.
   Combine the white vinegar and Fire Syrup in a measuring cup or small bowl. Stir to blend.

3. Coat the cucumbers.
   Pour the vinegar + Fire Syrup mixture over the cucumbers. Toss gently to make sure all slices are coated.

4. Chill.
   Cover and refrigerate. Let them sit at least 4 hours, though they taste best after 24 hours.

5. Serve & enjoy.
   Eat them on their own, layer them in sandwiches, or throw them alongside burgers. They also make a nice base for pickled onions too.

🎯 Pro Tips & Variations

• Use firm cucumbers so they stay crunchy rather than turning mushy over time.

• Taste them after 4 hours, then again after 24 — heat and sweetness can shift.

• Want more crunch? Try slicing a little thicker or chilling in ice water briefly before brining.

• Consider adding fresh herbs like dill or tarragon, or even a pinch of red pepper flakes to bump up heat.

• This method also works for pickled onions — swap cucumbers with thinly sliced sweet onions and follow the same steps.