Here’s a recipe for Sweet Heat Pickles, a delicious combination of sweet and spicy flavors:
Ingredients:
- 4 cups cucumber slices (about 4-5 medium cucumbers)
- 1 cup sliced onions (optional)
- 1-2 jalapeños, thinly sliced (adjust to desired heat level)
- 2 cups white vinegar
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 1 tablespoon kosher salt
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- 1/2 teaspoon red pepper flakes (optional for extra heat)
- 1/2 teaspoon turmeric (optional, for color)
Instructions:
- Prepare the Cucumbers:
- Wash and slice the cucumbers into 1/4-inch thick rounds. If using, slice the onions and jalapeños as well.
- Make the Brine:
- In a medium saucepan, combine the white vinegar, granulated sugar, brown sugar, salt, mustard seeds, celery seeds, red pepper flakes, and turmeric.
- Bring the mixture to a boil over medium heat, stirring until the sugars dissolve completely.
- Add Vegetables:
- Once the brine is boiling, add the cucumber slices, onions, and jalapeños to the pot. Stir to coat the vegetables evenly with the brine. Cook for 1-2 minutes, just until the cucumbers start to soften slightly.
- Transfer to Jars:
- Using a slotted spoon, carefully transfer the cucumber mixture into clean, sterilized jars (mason jars work well).
- Pour the hot brine over the vegetables in the jars, ensuring that the cucumbers are fully submerged in the liquid.
- Seal and Cool:
- Seal the jars with lids and let them cool to room temperature. Once cooled, refrigerate the pickles for at least 24 hours before serving to allow the flavors to meld.
- Serve:
- These sweet heat pickles can be enjoyed on sandwiches
, burgers, or straight from the jar as a snack. They have a perfect balance of sweetness and heat that complements many dishes.
Tips:
- The pickles will get spicier the longer they sit, so if you prefer a milder heat, you can reduce the amount of jalapeños or skip the red pepper flakes.
- These pickles can last in the refrigerator for up to 2-3 weeks, but they are best enjoyed within the first week.
Enjoy your sweet heat pickles!
