13 Holiday Pickle Recipes That Surprise and Delight

Written by Camilla in Other

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You’ll find 13 pickle recipes that bring bright, surprising flavors to your holiday table. Each one uses simple steps and easy ingredients, from quick refrigerator pickles to small-batch preserves you can gift. Follow the recipes for timing, brine ratios, and storage, and you’ll get consistent results whether you’re pickling cucumbers, beets, carrots, or mushrooms. Try the first few for a quick win, then move on to the more festive options.

Sweet-and-Spicy Holiday Cucumber Relish

A bright, tangy-sweet cucumber relish with a lively kick — perfect for sandwiches, burgers, or festive boards.

Ingredients:

  • 4 cups diced pickling cucumbers (about 3–4 medium)
  • 1 cup finely diced yellow onion
  • 1/2 cup finely diced red bell pepper
  • 2 jalapeños, seeded and minced (reduce for less heat)
  • 1/2 cup granulated sugar
  • 3/4 cup apple cider vinegar
  • 1/4 cup white vinegar
  • 1 tablespoon kosher salt
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon celery seeds
  • 1/4 teaspoon turmeric (optional, for color)
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • Optional: pinch of red pepper flakes for extra heat

How to Make:

  1. Wash and dice cucumbers, onion, and bell pepper into small, even pieces so the relish has a uniform texture.
  2. In a large bowl, toss the diced veggies with the kosher salt and let sit 20–30 minutes, then drain and gently squeeze out excess liquid.
  3. In a medium saucepan, combine sugar, apple cider vinegar, white vinegar, mustard seeds, celery seeds, turmeric, and black pepper. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
  4. Add the drained vegetables and minced jalapeños to the saucepan and stir to coat.
  5. Simmer the mixture 8–10 minutes, stirring occasionally, until veggies are slightly tender but still crisp.
  6. Stir in the chopped dill and remove from heat. Taste and adjust seasoning — add red pepper flakes or more sugar/vinegar if desired.
  7. Let the relish cool to room temperature, then transfer to sterilized jars and refrigerate. It will be best after 24 hours and will keep up to 2 weeks refrigerated.

Enjoy this sweet-and-spicy relish on sandwiches, hot dogs, or alongside your holiday spread — it’s a little jar of bright cheer!

Cranberry-Dill Pickled Green Beans

Cranberry-Dill Pickled Green Beans — bright, tangy, and festive with a hint of herbaceous dill.

Ingredients:

  • 1 1/2 pounds fresh green beans, trimmed
  • 1 cup fresh or frozen cranberries
  • 4 cups water
  • 2 cups white vinegar (5% acidity)
  • 1/4 cup granulated sugar
  • 2 tablespoons kosher salt
  • 4 cloves garlic, peeled and lightly smashed
  • 2 teaspoons black peppercorns
  • 4 sprigs fresh dill (or 2 teaspoons dill seeds)
  • 1 teaspoon crushed red pepper flakes (optional, for a little heat)
  • 4 pint-sized sterilized jars with lids

How to Make:

  1. Wash and trim the green beans, leaving them whole or halved to fit your jars.
  2. Pack equal amounts of green beans into the four sterilized pint jars, standing them upright.
  3. Divide the cranberries, garlic, peppercorns, dill, and red pepper flakes (if using) among the jars, tucking them in between the beans.
  4. In a saucepan, combine water, vinegar, sugar, and kosher salt; bring to a simmer, stirring until salt and sugar dissolve.
  5. Pour the hot brine over the beans and cranberries in each jar, leaving about 1/2 inch headspace.
  6. Tap jars gently to remove air bubbles, wipe rims clean, and seal with lids.
  7. For quick refrigerator-style pickles: let jars cool to room temperature, then refrigerate for at least 48 hours before eating; they keep well for up to 4 weeks.
  8. For shelf-stable canning: process jars in a boiling water bath for 10 minutes (adjust for altitude), then remove and cool; store unopened jars in a cool, dark place for up to 1 year.
  9. Chill and slice or snack on whole — these tangy-crisp beans pair great with cheese plates, holiday platters, or straight from the jar.

Enjoy the festive crunch and bright cranberry-dill flavor — perfect for holiday snacking or gifting!

Bourbon-Glazed Pickle Spears

A sweet-savory treat — bourbon-glazed pickle spears that sparkle with caramelized booze and tangy crunch.

Ingredients:

  • 1 jar (16 oz) dill pickle spears, drained and patted dry
  • 2 tbsp unsalted butter
  • 2 tbsp brown sugar (light or dark)
  • 2 tbsp bourbon
  • 1 tsp Dijon mustard
  • 1/2 tsp apple cider vinegar
  • Pinch of smoked paprika (optional)
  • Pinch of black pepper
  • Chopped fresh parsley for garnish (optional)

How to Make:

  1. Pat the pickle spears dry with paper towels so the glaze will stick.
  2. In a medium skillet over medium heat, melt the butter until foaming.
  3. Add the brown sugar and stir until it dissolves and begins to bubble, about 1 minute.
  4. Carefully pour in the bourbon (stand back—it may flame briefly) and stir to combine.
  5. Whisk in the Dijon mustard, apple cider vinegar, smoked paprika, and black pepper until smooth.
  6. Add the pickle spears to the skillet and cook, turning occasionally, until they’re glazed and slightly caramelized, about 4–6 minutes.
  7. Transfer the spears to a serving plate and spoon any remaining glaze over them.
  8. Sprinkle with chopped parsley if using and serve warm or at room temperature.

Enjoy the playful clash of boozy sweetness and crunchy tang — perfect for appetizers or a cheeky holiday snack.

Honey-Garlic Pickled Carrots

Sweet, garlicky crunch with a little holiday sparkle.

Ingredients:

  • 1 pound carrots, peeled and cut into sticks (about 4–5 carrots)
  • 4–5 garlic cloves, thinly sliced
  • 1 cup apple cider vinegar
  • 1/2 cup water
  • 1/3 cup honey
  • 1 tablespoon kosher salt
  • 1 teaspoon whole black peppercorns
  • 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
  • 1 bay leaf
  • 1 small sprig fresh thyme or 1/2 teaspoon dried thyme (optional)
  • Sterilized 16–oz jar (or two small jars) with lid

How to Make:

  1. Pack the carrot sticks and sliced garlic tightly into the sterilized jar(s), leaving about 1/2 inch headspace.
  2. In a small saucepan, combine apple cider vinegar, water, honey, and kosher salt.
  3. Bring the mixture to a gentle simmer over medium heat, stirring until the honey and salt dissolve.
  4. Remove the pan from heat and stir in the peppercorns, red pepper flakes (if using), bay leaf, and thyme.
  5. Pour the hot brine over the carrots in the jar, ensuring everything is submerged and keeping 1/4–1/2 inch headspace.
  6. Tap the jar gently on the counter to release any air bubbles, then wipe the rim and secure the lid.
  7. Let the jar cool to room temperature, then refrigerate.
  8. Wait at least 24–48 hours before eating for best flavor; they’ll keep in the fridge for up to 4 weeks.

Enjoy the tangy-sweet crunch — perfect on a charcuterie board or straight from the jar!

Festive Herb and Citrus Dill Pickles

Bright, tangy dill pickles kissed with herbs and citrus — perfect for holiday snacking or gifting.

Ingredients:

  • 2 pounds small pickling cucumbers, washed
  • 4 garlic cloves, smashed
  • 2 cups white vinegar (5% acidity)
  • 2 cups water
  • 2 tablespoons kosher salt
  • 2 tablespoons sugar
  • 1 tablespoon pickling spice or 1 tsp coriander + 1 tsp mustard seeds
  • 2 teaspoons black peppercorns
  • 4 sprigs fresh dill (or 2 tablespoons dill seeds)
  • 2 sprigs fresh rosemary, lightly crushed
  • Zest of 1 lemon (use strips or rings)
  • 1 small orange, thinly sliced (optional, for extra festive citrus)
  • 1 bay leaf
  • 1/2 teaspoon red pepper flakes (optional, for mild heat)

How to Make:

  1. Trim the cucumber ends if desired and pack them upright into a clean quart-sized jar, leaving about 1/2 inch headspace.
  2. Tuck garlic, dill sprigs, rosemary, lemon zest, orange slices (if using), bay leaf, peppercorns, pickling spice, and red pepper flakes into the jar among the cucumbers.
  3. In a small pot, combine vinegar, water, kosher salt, and sugar. Bring to a simmer just until salt and sugar dissolve, then remove from heat.
  4. Pour the hot brine over the cucumbers in the jar, fully submerging them and keeping 1/2 inch headspace.
  5. Seal the jar with a lid and let it cool to room temperature, then refrigerate.
  6. Let the pickles sit at least 48 hours for flavor to develop; best after 4–7 days. Keep refrigerated and use within 4–6 weeks.
  7. When serving, slice or spear pickles and enjoy their bright, herby, citrusy crunch.

These festive herb and citrus dill pickles add zesty cheer to any holiday spread — crunchy, colorful, and totally giftable!

Pickle-Wrapped Smoked Salmon Bites

Perfect for parties — tangy pickle meets smoky salmon in bite-sized bliss.

Ingredients:

  • 12 cocktail dill pickles (large, whole or halved lengthwise if very large)
  • 8 oz smoked salmon, sliced into 12 strips
  • 12 small cocktail toothpicks or skewers
  • 4 oz cream cheese, softened
  • 1 tbsp fresh dill, finely chopped (or 1 tsp dried)
  • 1 tsp lemon zest
  • 1 tbsp capers, drained (optional)
  • Freshly ground black pepper, to taste

How to Make:

  1. If your pickles are very large, halve them lengthwise; otherwise leave whole for larger bites.
  2. In a small bowl, mix the softened cream cheese, chopped dill, and lemon zest until smooth.
  3. Spread about 1 teaspoon of the cream cheese mixture on each pickle piece.
  4. Lay a strip of smoked salmon over the cream cheese on each pickle.
  5. Sprinkle a few capers and a little black pepper over the salmon, if using.
  6. Roll or fold the salmon neatly around the pickle and secure with a toothpick.
  7. Arrange bites on a platter and chill for 10–15 minutes to set slightly before serving.

Enjoy serving these tangy, smoky bites — they disappear fast!

Maple-Mustard Pickled Pearl Onions

Sweet, tangy little bites with a warm maple kick — perfect for cheeseboards or holiday snacks.

Ingredients:

  • 1 lb pearl onions, peeled
  • 1 cup apple cider vinegar
  • 1/4 cup pure maple syrup
  • 2 tbsp Dijon mustard
  • 1 tbsp whole-grain mustard (optional, for texture)
  • 1/2 cup water
  • 1 tbsp kosher salt
  • 1 tsp black peppercorns
  • 6–8 whole allspice berries or 1/2 tsp ground allspice
  • 1 small cinnamon stick (or 1/2 tsp ground cinnamon)
  • 2 bay leaves
  • 1 tsp red pepper flakes (optional, for a little heat)
  • 1–2 sprigs fresh thyme or 1/2 tsp dried thyme
  • 1 sterilized 16-oz jar (or two small jars)

How to Make:

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  1. Trim and peel the pearl onions: blanch them in boiling water 1–2 minutes, then plunge into ice water and slip off skins.
  2. In a small saucepan, combine vinegar, water, maple syrup, Dijon and whole-grain mustard, and kosher salt.
  3. Add peppercorns, allspice, cinnamon, bay leaves, red pepper flakes, and thyme to the saucepan.
  4. Bring the mixture to a gentle simmer over medium heat, stirring until the maple and mustards dissolve and the brine is fragrant, about 3–4 minutes.
  5. Pack the peeled pearl onions tightly into the sterilized jar.
  6. Pour the hot maple-mustard brine over the onions, making sure they’re fully submerged; leave about 1/2 inch headspace.
  7. Seal the jar and let it cool to room temperature, then refrigerate.
  8. Let the flavors develop at least 24 hours before eating; best after 2–3 days and will keep in the fridge up to 3 weeks.
  9. Serve chilled or at room temperature on a charcuterie board, tossed into salads, or as a festive garnish.

Enjoy these sweet-and-sassy pickled onions — they’ll disappear fast at any holiday spread!

Spiced Apple and Fennel Pickles

Spiced Apple and Fennel Pickles — bright, crisp, and warmly spiced for a festive twist on preserves.

Ingredients:

  • 2 medium apples (Granny Smith or Honeycrisp), cored and thinly sliced
  • 1 small fennel bulb, thinly sliced (reserve fronds for garnish)
  • 1 cup apple cider vinegar
  • 1/2 cup water
  • 2 tablespoons granulated sugar
  • 1 tablespoon kosher salt
  • 1 cinnamon stick
  • 6 whole cloves
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon mustard seeds
  • 1 small bay leaf
  • 1/4 teaspoon crushed red pepper flakes (optional, for a touch of heat)
  • 1 small shallot, thinly sliced (optional)
  • Sterilized 16- to 20-ounce jar (or two small jars) with lid

How to Make:

  1. Pack the sliced apples, fennel, and shallot (if using) into the sterilized jar, tucking fennel fronds among the slices for fragrance.
  2. In a small saucepan, combine apple cider vinegar, water, sugar, and salt; bring to a gentle simmer over medium heat, stirring until sugar and salt dissolve.
  3. Add the cinnamon stick, cloves, peppercorns, mustard seeds, bay leaf, and red pepper flakes to the simmering liquid and cook 1 minute to bloom the spices.
  4. Carefully pour the hot brine over the packed apples and fennel, making sure solids are fully submerged; leave about 1/2 inch headspace.
  5. Tap the jar gently on the counter to release air bubbles, wipe the rim clean, and seal with the lid.
  6. Let the jar cool to room temperature, then refrigerate for at least 24 hours before eating to let flavors develop; best after 3 days.
  7. These pickles will keep refrigerated for up to 3 weeks—enjoy them on cheese boards, sandwiches, or alongside roasted meats.

A tangy, sweet, and warmly spiced bite that brightens any holiday spread!

Champagne-Brined Cocktail Pickles

A fizzy, festive pickle that sparkles with bubbly — perfect for holiday hors d’oeuvres.

Ingredients:

  • 1 1/2 pounds small Kirby or gherkin cucumbers, scrubbed
  • 1 cup champagne or dry sparkling wine
  • 1 cup white wine vinegar
  • 1/2 cup water
  • 3 tablespoons kosher salt
  • 2 tablespoons granulated sugar
  • 1 teaspoon mustard seeds
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon black peppercorns
  • 2 garlic cloves, smashed
  • 1 small shallot, thinly sliced
  • Zest of 1 lemon (peel strips)
  • 4 sprigs fresh dill
  • 1 bay leaf
  • Optional: pinch of red pepper flakes for heat

How to Make:

  1. Trim the cucumber ends and slice into spears or leave whole if small.
  2. In a saucepan, combine champagne, white wine vinegar, water, kosher salt, and sugar.
  3. Add mustard seeds, coriander seeds, peppercorns, smashed garlic, shallot slices, lemon zest, and bay leaf to the pan.
  4. Bring the mixture to a gentle simmer over medium heat, stirring until salt and sugar dissolve, then remove from heat and let cool 5 minutes.
  5. Pack cucumbers and dill sprigs tightly into a clean quart jar (or two pint jars), tucking in the lemon zest and optional red pepper flakes.
  6. Pour the warm brine over the cucumbers, covering completely and leaving about 1/2 inch headspace.
  7. Let the jar cool to room temperature, then seal and refrigerate.
  8. Chill at least 24 hours before eating for best flavor; they keep well in the fridge for up to 3 weeks.

Enjoy these bubbly, crisp pickles as a spirited snack or a charming addition to your holiday spread!

Cheddar-Stuffed Pickle Rounds

A crunchy, tangy pickle round stuffed with melty cheddar — the perfect snack to brighten any holiday spread.

Ingredients:

  • 12 large dill pickle rounds (about 1/4–1/2-inch thick)
  • 4 oz sharp cheddar cheese, finely shredded or finely diced
  • 2 oz cream cheese, softened
  • 1 tbsp finely chopped chives (or green onion)
  • 1/2 tsp Dijon mustard (optional, for a little tang)
  • Freshly ground black pepper, to taste
  • Toothpicks for securing (optional)

How to Make:

  1. Pat the pickle rounds dry with a paper towel to remove excess brine.
  2. In a small bowl, mix shredded cheddar, softened cream cheese, chives, Dijon mustard, and a few grinds of black pepper until well combined.
  3. Spoon or pipe about 1 teaspoon of the cheese mixture onto the center of each pickle round.
  4. If desired, press a second pickle round on top to make a sandwich, or leave open-faced.
  5. Secure with a toothpick if making sandwiches or for easy serving.
  6. Chill the stuffed pickles in the fridge for 15–20 minutes to set the filling.
  7. Arrange on a serving platter and garnish with extra chives if you like.

Enjoy the tangy crunch with gooey cheddar — a holiday bite that disappears fast!

Pomegranate and Chili Pickled Beets

Bright, tangy, and a little smoky — these pomegranate and chili pickled beets are festive, vibrant, and totally addictive.

Ingredients:

  • 2 pounds small to medium beets, scrubbed and tops trimmed
  • 1 cup pomegranate juice
  • 1 cup apple cider vinegar
  • 1/2 cup water
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons kosher salt
  • 1 small cinnamon stick
  • 4 whole cloves
  • 1/2 teaspoon black peppercorns
  • 1 small dried red chili (or 1/2 teaspoon crushed red pepper flakes for more heat)
  • 1 small shallot, thinly sliced (optional)
  • Seeds from 1/2 pomegranate plus a few arils for garnish
  • 2 tablespoons fresh chopped parsley or mint (optional, for serving)

How to Make:

  1. Trim beets and place in a pot of salted water; simmer until tender when pierced, about 30–45 minutes depending on size.
  2. Drain, let cool slightly, then peel and slice beets into 1/4-inch rounds or wedges.
  3. In a saucepan, combine pomegranate juice, apple cider vinegar, water, sugar, and kosher salt; stir over medium heat until sugar dissolves.
  4. Add the cinnamon stick, cloves, peppercorns, and the dried chili (or red pepper flakes); simmer gently for 5 minutes to infuse.
  5. Remove the pan from heat and let the brine cool 5 minutes, then stir in the pomegranate seeds.
  6. Pack sliced beets and optional shallot into a clean jar or two, leaving about 1/2 inch headspace.
  7. Pour warm brine over the beets, making sure spices go into the jar; press down so beets are submerged.
  8. Let the jar cool to room temperature, then seal and refrigerate at least 24 hours before eating for best flavor; they’ll keep in the fridge up to 2 weeks.
  9. Serve chilled or at room temperature, sprinkle with chopped parsley or mint and extra pomegranate arils for a festive finish.

Enjoy the sweet-tangy crunch — these pickled beets are perfect on salads, cheese boards, or straight from the jar!

Rosemary-Lemon Pickled Mushrooms

Bright, briny mushrooms with lemon and rosemary — a tangy bite for boards, salads, or snacking.

Ingredients:

  • 1 pound small mushrooms (button or cremini), cleaned and trimmed
  • 1 cup white wine vinegar (or apple cider vinegar)
  • 1/2 cup water
  • 2 tablespoons kosher salt
  • 2 tablespoons granulated sugar
  • Zest of 1 lemon
  • Juice of 1 lemon (about 2 tablespoons)
  • 2 sprigs fresh rosemary
  • 3 garlic cloves, lightly crushed
  • 1 teaspoon whole black peppercorns
  • 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
  • 1 bay leaf
  • 1 tablespoon olive oil
  • Fresh parsley, chopped for garnish (optional)

How to Make:

  1. Clean mushrooms by wiping with a damp cloth or quick rinse; trim stems as needed.
  2. In a saucepan combine vinegar, water, kosher salt, sugar, lemon zest, lemon juice, rosemary, garlic, peppercorns, red pepper flakes (if using), and the bay leaf.
  3. Bring the liquid to a gentle simmer over medium heat, stirring until salt and sugar dissolve.
  4. Add mushrooms to the simmering brine and cook 4–6 minutes until they soften slightly but hold shape.
  5. Remove pan from heat and stir in the olive oil.
  6. Transfer mushrooms and brine to a clean jar or container; press mushrooms down so they’re covered by the liquid.
  7. Let cool to room temperature, then seal and refrigerate at least 24 hours for flavors to develop (best after 48 hours).
  8. Keep refrigerated and enjoy within 2–3 weeks; garnish with chopped parsley when serving if you like.

These lemony, rosemary-bright pickled mushrooms are perfect on a charcuterie board or tucked into salads — enjoy the tang!

Garlic-Peppercorn Pickled Brussels Sprouts

Crisp, tangy Brussels sprouts with a garlicky kick and peppery warmth — perfect for holiday snacking.

Ingredients:

  • 1 1/2 pounds Brussels sprouts, trimmed and halved if large
  • 1 1/2 cups white vinegar (5% acidity)
  • 1/2 cup water
  • 2 tablespoons kosher salt
  • 2 tablespoons granulated sugar
  • 4–6 garlic cloves, smashed
  • 2 teaspoons mixed peppercorns (black, white, pink), lightly crushed
  • 1 teaspoon mustard seeds
  • 1 bay leaf
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • 1 small sprig fresh rosemary or thyme (optional)
  • Sterilized jars and lids to hold about 2 quart-sized jars

How to Make:

  1. Pack the trimmed Brussels sprouts tightly into sterilized jars, leaving about 1/2 inch headspace.
  2. Divide the smashed garlic, crushed peppercorns, mustard seeds, bay leaf, red pepper flakes, and herb between the jars, tucking them among the sprouts.
  3. In a small saucepan, combine the vinegar, water, salt, and sugar. Bring to a simmer over medium heat, stirring until the salt and sugar dissolve.
  4. Pour the hot brine over the sprouts in each jar, covering them fully and keeping 1/2 inch headspace.
  5. Tap jars gently to remove air bubbles, adjust brine level if needed, and wipe rims clean.
  6. Seal jars with lids and let cool to room temperature.
  7. Refrigerate for at least 48 hours for best flavor, though they improve after a week; keep refrigerated and use within 4–6 weeks.

Enjoy the garlicky, peppery crunch — a festive pickle that brightens any spread!

Conclusion

You’ve got a dozen-plus pickle ideas that’ll lift your holiday table. Pick a few that match your guests’ tastes, gather jars and ingredients, and follow the recipes step by step. Label jars with names and dates, chill or age them as directed, and taste before serving so you can tweak seasoning. Wrap finished jars for gifts. Like a small gift that keeps giving, these pickles add bright, savory bites to any spread.

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