Famous Dave’s Sweet and Spicy Pickles Recipe

Every time I see sliced cucumbers, it takes me straight to a jar of pickles. They’re packed with that bold sweet and spicy flavor. And the first brand that pops into my head? Famous Dave’s Sweet and Spicy Pickles!

If you’re anything like me—a true pickle lover—then you know how easy it is to finish a whole jar in one sitting. I always try to squeeze as many pickles as I can into the jar, just to enjoy that perfect mix of sweetness and heat.

But let’s be honest—Famous Dave’s pickles aren’t cheap. And finding them in stores isn’t always easy either. That’s why I decided to make my own copycat version at home. It brings the same bold, sweet, and spicy taste as Famous Dave’s. Of course, you don’t need any fancy ingredients. Most of what you need is already in your kitchen.

This homemade Famous Dave’s Sweet and Spicy Pickles recipe is not only simple, it’s also packed with flavor—sweet, tangy, and just enough spice to make your taste buds happy. If you’re trying to save a little extra for summer fun, this easy recipe is a great way to enjoy your favorite pickles without spending much.

What is Famous Dave’s Sweet and Spicy Pickles Recipe?

Famous Dave’s Sweet and Spicy Pickles Recipe is a copycat version of the popular pickles served at Famous Dave’s restaurants. These pickles are known for their unique blend of sweetness and heat, making them a favorite among pickle fans.

These pickles start with fresh pickling cucumbers that get sliced into thick chips and then soaked in a special brine made with vinegar, sugar, salt, and spices. The magic happens when you add hot chilies like Thai peppers that give these pickles their signature spicy kick. The result is a crunchy, flavorful pickle that has both sweet and spicy notes in every bite.

Are Famous Dave’s Sweet and Spicy Pickles Good?

Yes, Famous Dave’s Sweet and Spicy Pickles are very popular for a reason. Many people love their crunchy texture and the way the sweet and spicy flavors come together. Some say the pickles are a bit more on the sweet side, while others enjoy the mild heat that follows each bite.

Reviews from real buyers often mention the pickles’ satisfying crunch and balanced taste. Even if you are not a fan of very spicy food, these pickles offer just enough heat to make them interesting without being overwhelming.

What Is in Famous Dave’s Sweet and Spicy Pickles (Ingredients)

• 4 cups sliced pickling cucumbers: These short, firm cucumbers are ideal for pickling due to their low seed content and crunchy texture. Slice into ¼-inch thick chips, about 1.5 pounds.
• 2 cups white distilled vinegar: It’s a clear vinegar made from grains, perfect for pickling because it preserves the cucumbers and adds a clean, acidic taste. Use 16 fluid ounces for the brine.
• ¾ cup water: This dilutes the vinegar to balance the acidity, ensuring the pickles aren’t too sour. Use 6 fluid ounces to keep the brine smooth and mild.
• ¾ cup white granulated sugar: It balances the vinegar’s tang and the chilies’ heat. Use 6 ounces by weight for the right sweetness.
• 3 tablespoons kosher salt: Salt seasons the pickles and helps keep them crisp by drawing out moisture from the cucumbers. Use 1.5 ounces for the perfect salty bite.
• 1 ½ tablespoons whole black peppercorns: These add a mild, peppery flavor that complements the spicy chilies. Use 0.75 ounces to give the brine a subtle kick.
• 1 tablespoon mustard seed: Mustard seeds bring a tangy, slightly bitter flavor that pairs well with the sweet brine. Use 0.3 ounces for a balanced taste.
• 4 Thai chilies, slit open: These small, fiery chilies provide the spicy kick. Slitting them releases their heat and flavor. Adjust to 2-4 chilies (about 0.1 ounces total) based on your spice preference.
• 3 garlic cloves, lightly mashed: Garlic adds a savory, aromatic depth. Lightly mashing releases flavor without overpowering the pickles. Use 3 medium cloves, about 0.5 ounces.

Easy Ingredient Swaps

1. White distilled vinegar: Use apple cider vinegar for a slightly fruitier tang.
2. White granulated sugar: Swap with honey or brown sugar, but reduce to ½ cup as they’re sweeter.
3. Thai chilies: Use red pepper flakes (1 teaspoon) or jalapeños (2, sliced) for less heat.
4. Pickling cucumbers: Regular cucumbers work, but they may be less crisp.
5. Mustard seed: Try 1 teaspoon of ground mustard for a similar flavor.

What You Need in the Kitchen

• Saucepan: For boiling the brine.
• Glass jar with lid: A mason jar or reused pickle jar (1-quart size) works great.
• Sharp knife: For slicing cucumbers.
• Cutting board: To prep cucumbers and chilies.
• Measuring cups and spoons: For accurate ingredient amounts.
• Wooden spoon: To stir the brine.

How To Make Famous Dave’s Sweet and Spicy Pickles

Step 1 | Prepare the Cucumbers

Wash 4 cups of pickling cucumbers (about 1.5 pounds). Pat them dry with a clean towel. Slice them into ¼-inch thick chips using a sharp knife. I love using a serrated knife for even slices, but any knife works. Set the slices aside.

Step 2 | Make the Brine

In a saucepan, combine 2 cups white distilled vinegar, ¾ cup water, ¾ cup white granulated sugar, 3 tablespoons kosher salt, 1 ½ tablespoons whole black peppercorns, 1 tablespoon mustard seed, and 4 Thai chilies (slit open). Stir with a wooden spoon. Bring to a boil over medium heat, stirring until the sugar and salt dissolve. This takes about 5 minutes. Turn off the heat and let the brine cool to room temperature.

Step 3 | Prepare the Jar

Take a clean 1-quart glass jar with a lid. Lightly mash 3 garlic cloves with the flat side of a knife to release their flavor, and place them in the jar. Tightly pack the cucumber slices into the jar, leaving a little space at the top to avoid spills when adding the brine.

Step 4 | Add the Brine

Once the brine is cool, pour it over the cucumbers until they’re fully submerged. If needed, use a spoon to press the cucumbers down. Seal the jar tightly with the lid.

Step 5 | Place in the Fridge

Place the jar in the refrigerator and let the pickles sit for at least 24 hours.

Step 6 | Enjoy

Open the jar, grab a pickle chip, and enjoy that satisfying crunch! Serve them with burgers, sandwiches, or as a snack.

Must-Know Tips for Sweet & Spicy Pickles

1. Use fresh cucumbers: Fresh, firm pickling cucumbers give the best crunch.
2. Cool the brine: Never pour hot brine over cucumbers; it makes them soggy.
3. Adjust the spice: Use fewer Thai chilies (2 instead of 4) for milder pickles.
4. Mash garlic lightly: Too much crushing can make the garlic flavor too strong.
5. Shake the jar: Gently shake the jar every few days to mix the flavors.
6. Clean jars well: Sterilize jars by boiling them for 10 minutes to avoid spoilage.

What Goes Well with Dave’s Pickles

Famous Dave’s Sweet and Spicy Pickles are perfect on burgers, sandwiches, or as a crunchy snack straight from the jar. They also add a tasty kick to salads, wraps, or even chopped up in potato salad. Try using the leftover pickle juice to marinate or grilled chicken or add flavor to salad dressings.

How Long Do This Homemade Pickles Last?

Homemade pickles made with this recipe will last up to 3 months in the refrigerator if stored in a sealed glass jar. Always keep the pickles submerged in brine to prevent spoilage.

Check the pickles for any off smells or changes in texture before eating if they have been stored for a long time. For best crunch and flavor, enjoy them within the first 2-3 months. Never store pickles at room temperature unless they have been properly canned.

Famous Dave’s Sweet and Spicy Pickles Recipe FAQs

1. Can I use regular cucumbers instead of pickling cucumbers?

Yes, you can use regular cucumbers, but pickling cucumbers give the best crunch. If you use regular cucumbers, choose small, firm ones and avoid the large, watery varieties.

2. How long should I let the pickles sit before eating?

Let the pickles sit in the refrigerator for at least 24 hours. For the best flavor and crunch, wait 3 days.

3. Do I need to sterilize the jar?

It’s best to use a clean, hot jar to prevent bacteria and mold. Wash the jar with hot, soapy water and rinse well before using.

4. Can I reuse the brine for another batch?

It’s not recommended to reuse brine, as it can lose its flavor and may not have enough salt or vinegar to keep the next batch safe.

5. Why are my pickles turning soft after a few days?

Soft pickles often result from pouring brine that’s too hot or using overripe cucumbers. Always let the brine cool before pouring and choose firm, fresh cucumbers. Over time, pickles may soften slightly, but they should still retain a good crunch if stored correctly.

6. Can I use this recipe for pickle spears or whole pickles?

Yes, you can cut the cucumbers into spears or use small whole cucumbers. For spears, slice cucumbers lengthwise. Whole pickles need longer to absorb the brine—let them sit for at least 5–7 days before eating for full flavor and crunch.