The invention provides a spicy black pickle and a processing method thereof. The spicy black pickle is prepared by processing, pickling, airing, steam-cooking and fermenting the raw materials of 100 parts of tuber and stem vegetables, 0.5-3 parts of seasoning powder and 6-12 parts of salt by weight, wherein the tuber and stem vegetables can be radishes (white radishes, green radishes, red-skin radishes or red-core radishes), carrots, kohlrabies (also known as turnip cabbages), brussels spouts (also known as stem mustards), herbivorous silkworms (also known as Chinese artichokes), turnips (also known as rutabagas and kohlrabies), horseradishes, mioga gingers (also known as alpinia), sweet potatoes, taros, pickled mustard tubers, potatoes, yams, burdocks or platycodon roots. Through the later processes of steam cooking and fermenting, flavor components of the spicy black pickle can be effectively improved, so that the spicy black pickle is fragrant, delicious and fresh in taste and rich in aftertaste, the eating desire of people is enhanced, and the demand of people on a side dish eaten together with rice or bread can be met.