These Spicy Sweet Pickle Chips offer a delightful twist on classic dill pickles, combining a satisfying crunch with a balanced sweet and tangy flavor profile and a noticeable kick of heat. Thinly sliced cucumbers are pickled in a brine infused with sugar, vinegar, and a blend of spices, including the addition of red pepper flakes for a pleasant warmth. The result is a vibrant and flavorful condiment that is perfect for snacking straight from the jar, topping burgers and sandwiches, or adding a zesty crunch to salads and charcuterie boards. The sweetness mellows the sharpness of the vinegar and complements the natural flavor of the cucumbers, while the spice adds an exciting layer of complexity. These pickles are relatively quick to make and offer a homemade alternative to store-bought varieties, allowing you to customize the level of sweetness and spiciness to your preference.
Ingredients:
- 1 pound small pickling cucumbers, thinly sliced into rounds
- 1 small onion, thinly sliced
- 1 red bell pepper, seeded and diced
- 2 cups distilled white vinegar (5% acidity)
- 1 cup granulated sugar
- 1/2 cup water
- 2 tablespoons pickling salt (or kosher salt)
- 2 tablespoons mustard seeds
- 1 tablespoon celery seeds
- 1-2 teaspoons red pepper flakes (adjust to your spice preference)
- 2-3 cloves garlic, smashed
- Optional: Fresh dill sprigs
Equipment:
- Large mixing bowl
- Sharp knife and cutting board
- Measuring cups and spoons
- Large saucepan
- Clean glass jars with lids and rings (pint-sized recommended), properly sterilized
Instructions:
- Prepare the Vegetables: Wash the pickling cucumbers thoroughly. Trim off the blossom ends (the end opposite the stem). Thinly slice the cucumbers into uniform rounds, about 1/8 to 1/4 inch thick. Thinly slice the onion. Dice the red bell pepper.
- Combine Vegetables: In a large mixing bowl, combine the sliced cucumbers, sliced onion, and diced red bell pepper.
- Prepare the Pickling Brine: In a large, non-reactive saucepan (such as stainless steel or enamel), combine the distilled white vinegar, granulated sugar, water, and pickling salt (or kosher salt). Stir well until the sugar and salt are completely dissolved.
- Add Spices and Garlic: Add the mustard seeds, celery seeds, red pepper flakes, and smashed garlic cloves to the brine. If using fresh dill sprigs, add them as well.
- Bring Brine to a Boil: Bring the brine to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for about 5-10 minutes to allow the flavors of the spices to infuse into the liquid.
- Pack Vegetables into Jars: Ensure your glass jars, lids, and rings have been properly sterilized. Pack the sliced cucumber mixture into the warm, sterilized jars, leaving about 1/2 inch of headspace at the top. Distribute the sliced onion and diced red bell pepper evenly among the jars.
- Pour Hot Brine over Vegetables: Carefully pour the hot pickling brine over the vegetables in each jar, ensuring that the vegetables are completely submerged in the liquid and maintaining the 1/2 inch headspace. You may need to use a ladle or a canning funnel to make this process easier and cleaner.
- Remove Air Bubbles and Seal the Jars: Use a non-metallic utensil, such as a plastic knife or a bubble remover tool, to gently run along the inside of each jar to release any trapped air bubbles. Wipe the rims of the jars clean with a damp cloth. Place the sterilized lids on the jars and screw on the rings until they are fingertip-tight.
- Process the Jars (Recommended for Long-Term Storage): For long-term storage and to ensure a proper seal, it is recommended to process the filled jars in a boiling water bath. Place the jars on a rack in a large pot with enough boiling water to cover the jars by at least 1 inch. Bring the water back to a rolling boil and process pint jars for 10 minutes. Adjust processing time for higher altitudes. After processing, carefully remove the jars from the boiling water bath and place them on a towel-lined surface to cool completely. You should hear a “pop” sound as the jars seal.
- Cool and Store (No Processing Option): If you choose not to process the jars in a boiling water bath, let the filled jars cool completely at room temperature. These pickles should be stored in the refrigerator and consumed within a few weeks. Processing significantly extends their shelf life.
- Allow Flavors to Develop: For the best flavor, allow the pickled chips to sit in the brine for at least 24 hours, or preferably a few days, in the refrigerator before serving. This allows the cucumbers to absorb the sweet, spicy, and tangy flavors of the brine.
- Serve and Enjoy: Serve the Spicy Sweet Pickle Chips chilled straight from the jar as a snack or condiment.
Enjoy your homemade Spicy Sweet Pickle Chips!