If you’ve ever had a meal at a Famous Dave’s restaurant, you know that while the BBQ is the star, the supporting cast is just as incredible. And for me, the absolute scene-stealer has always been their Sweet & Spicy Pickles. They have that perfect balance of sweetness, a tangy kick, and a warming heat that builds with every bite. And most importantly? They have an amazing crunch.
For years, I’ve been buying jars of them, but I was determined to crack the code and make that addictive flavor at home. After many delicious rounds of testing, I am so excited to share this recipe with you. This is a spot-on copycat of Famous Dave’s sweet and spicy pickles that you can make right in your own kitchen.
This recipe will show you how to get that signature flavor and, crucially, how to keep your pickles wonderfully crisp. Get ready to have a jar of these in your fridge at all times!
What Makes These Pickles Taste Like Famous Dave’s?
The magic of these pickles lies in the perfect balance of four key things: sweet, spicy, tangy, and crunchy.
First, the sweet and tangy base comes from a classic bread-and-butter pickle brine made with apple cider vinegar and sugar. It’s a gentler, more flavorful base than a standard dill pickle. The flavor is rounded out with classic pickling spices like mustard seed and celery seed, and a little turmeric gives them that signature golden hue.
Next is the spicy kick. A generous amount of red pepper flakes infuses the brine with a delightful warmth that slowly builds. It’s not so spicy that it’s overwhelming, but it definitely lets you know it’s there!
Finally, and most importantly, is the crunch. The biggest problem with homemade sweet pickles is that they can often turn out soft. This recipe includes one crucial, non-negotiable step—salting the cucumbers—that draws out excess water and guarantees a satisfyingly crisp pickle, even after sitting in the brine.
Ingredients You’ll Need
Here’s what you’ll need to make about two quarts of these addictive pickles.
- 2 lbs Kirby cucumbers or other pickling cucumbers
- 1 large sweet onion, thinly sliced
- ¼ cup pickling salt or non-iodized sea salt
- 2 cups apple cider vinegar
- 2 cups granulated sugar
- ½ cup packed light brown sugar
- 1 tablespoon mustard seeds
- 2 teaspoons red pepper flakes (or more for extra heat)
- 1 teaspoon celery seeds
- ½ teaspoon ground turmeric
Kitchen Utensils You’ll Need
- A crinkle-cutting tool or mandoline (optional, for the signature look)
- A large non-reactive bowl (glass or stainless steel)
- A colander
- A large pot or Dutch oven for the brine
- Two 32-oz (quart-sized) glass jars with lids
How to Make Famous Dave’s Sweet & Spicy Pickles
Follow these steps carefully, especially the first one, for the best results!
1. The Crucial Salting Step Wash your cucumbers well. Using a crinkle cutter or a sharp knife, slice the cucumbers into ¼-inch thick coins. Place the cucumber slices and the thinly sliced onion in a large bowl or colander. Sprinkle the ¼ cup of salt over them and toss gently to combine. Let the mixture sit at room temperature for 1 to 2 hours. During this time, the salt will draw a surprising amount of water out of the cucumbers. This is the secret to keeping them crunchy!
2. Rinse and Drain Thoroughly After the salting time is up, you must rinse the cucumbers and onions very, very well under cold running water. You want to wash away all the excess salt. Once they are thoroughly rinsed, drain them completely. I like to gently pat them dry with a clean kitchen towel to remove as much moisture as possible.
3. Make the Hot Brine In a large pot, combine the apple cider vinegar, granulated sugar, brown sugar, mustard seeds, red pepper flakes, celery seeds, and ground turmeric. Bring the mixture to a boil over medium-high heat, stirring until all of the sugar has completely dissolved.
4. Pack and Fill the Jars Pack the rinsed and drained cucumber and onion slices tightly into your clean jars. Carefully pour the hot brine over the pickles in each jar, making sure to completely cover them. Use a spoon to evenly distribute the spices between the jars. Leave about ½ inch of space at the top.
5. Cool and Refrigerate Tap the jars gently on the counter to release any air bubbles. Screw the lids on tightly. Let the jars cool to room temperature on your counter before moving them to the refrigerator. For the best flavor, you need to let them marinate in the fridge for at least 24 hours, but they are even better after 48 hours. The flavor will continue to develop for weeks!
My Personal Tips for the Best Pickles
- The Salting Step is NOT Optional! I know it adds extra time, but I can’t stress this enough. This step is the difference between a crisp pickle and a soft one. Don’t skip it!
- Use a Crinkle Cutter: If you want that truly authentic Famous Dave’s look, a simple crinkle-cutting tool is a fun and inexpensive gadget to have.
- Rinse, Rinse, Rinse! After salting, you really need to rinse the cucumbers thoroughly. If you don’t, your final pickles will be way too salty.
- Let Them Marinate: It will be tempting to dig in right away, but these pickles get so much better with time. The flavors need at least a full day to penetrate the cucumbers and create that signature taste.
How to Serve and Store
These pickles are the ultimate condiment! Serve them on burgers, pulled pork sandwiches, or hot dogs. They are also fantastic chopped up and added to potato salad, tuna salad, or just eaten straight from the jar.
Store your pickles in a tightly sealed jar in the refrigerator. They will keep for at least a month, getting more flavorful over time.
How to make Famous Dave’s sweet and spicy Pickles at Home
Ingredients
- 2 lbs Kirby cucumbers or other pickling cucumbers
- 1 large sweet onion thinly sliced
- ¼ cup pickling salt or non-iodized sea salt
- 2 cups apple cider vinegar
- 2 cups granulated sugar
- ½ cup packed light brown sugar
- 1 tablespoon mustard seeds
- 2 teaspoons red pepper flakes or more for extra heat
- 1 teaspoon celery seeds
- ½ teaspoon ground turmeric
Instructions
- Wash your cucumbers well. Using a crinkle cutter or a sharp knife, slice the cucumbers into ¼-inch thick coins. Place the cucumber slices and the thinly sliced onion in a large bowl or colander. Sprinkle the ¼ cup of salt over them and toss gently to combine. Let the mixture sit at room temperature for 1 to 2 hours. During this time, the salt will draw a surprising amount of water out of the cucumbers. This is the secret to keeping them crunchy!
- After the salting time is up, you must rinse the cucumbers and onions very, very well under cold running water. You want to wash away all the excess salt. Once they are thoroughly rinsed, drain them completely. I like to gently pat them dry with a clean kitchen towel to remove as much moisture as possible.
- In a large pot, combine the apple cider vinegar, granulated sugar, brown sugar, mustard seeds, red pepper flakes, celery seeds, and ground turmeric. Bring the mixture to a boil over medium-high heat, stirring until all of the sugar has completely dissolved.
- Pack the rinsed and drained cucumber and onion slices tightly into your clean jars. Carefully pour the hot brine over the pickles in each jar, making sure to completely cover them. Use a spoon to evenly distribute the spices between the jars. Leave about ½ inch of space at the top.
- Tap the jars gently on the counter to release any air bubbles. Screw the lids on tightly. Let the jars cool to room temperature on your counter before moving them to the refrigerator. For the best flavor, you need to let them marinate in the fridge for at least 24 hours, but they are even better after 48 hours. The flavor will continue to develop for weeks!
Notes
Frequently Asked Questions
1. How spicy are these pickles? They have a pleasant, noticeable warmth that builds as you eat them, but they are balanced by the sweetness. If you love heat, you can increase the red pepper flakes to 1 tablespoon. If you’re sensitive to spice, reduce them to 1 teaspoon.
2. Do I have to use a crinkle cutter? Not at all! The taste will be exactly the same with regular straight-cut slices. The crinkle cutter is just for achieving that signature Famous Dave’s look.
3. Can I use a different type of cucumber? Kirby or other „pickling“ cucumbers are best because they have thin skins and low water content. In a pinch, you can use Persian or small English cucumbers, but avoid large standard cucumbers as they will turn out much softer.
This recipe is such a fun and rewarding project, and the result is a pickle that is worlds better than most things you can buy. Enjoy! You cant try my other Daves Pickles Recipe.