These sweet heat pickles offer a delightful combination of sweet, tangy, and spicy flavors with a satisfying crunch. They’re perfect as a snack, a burger topping, or a flavorful addition to charcuterie boards. The touch of heat from red pepper flakes balances the sweetness beautifully.
Ingredients:
- 2 pounds small cucumbers (about 4-5 inches long), sliced into 1/4-inch thick rounds
- 1 small white onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 cup apple cider vinegar
- 1 cup granulated sugar
- 1/2 cup water
- 2 tablespoons pickling spice
- 1 teaspoon red pepper flakes (adjust to your spice preference)
- 1 teaspoon mustard seeds
- 1/2 teaspoon celery seeds
- 1/2 teaspoon turmeric powder (optional, for color)
- 1/4 teaspoon freshly ground black pepper
Instructions:
- Prepare the Cucumbers and Vegetables: Wash the cucumbers thoroughly. Trim off the blossom end (the end that had the flower) as it can contain enzymes that make pickles soft. Slice the cucumbers into 1/4-inch thick rounds. Thinly slice the white onion and garlic.
- Combine Brine Ingredients: In a non-reactive saucepan (stainless steel or enamel), combine the apple cider vinegar, sugar, water, pickling spice, red pepper flakes, mustard seeds, celery seeds, turmeric powder (if using), and black pepper.
- Heat the Brine: Bring the brine mixture to a boil over medium-high heat, stirring occasionally to ensure the sugar dissolves completely. Once boiling, reduce the heat to low and simmer for 5-10 minutes to allow the flavors to meld.
- Pack the Jars: While the brine is simmering, prepare your jars. For refrigerator pickles (which this recipe is for), clean jars with tight-fitting lids are sufficient. You don’t need to sterilize them in a boiling water bath. Pack the sliced cucumbers, onion, and garlic tightly into the jars, leaving about 1/2 inch of headspace at the top.
- Pour the Hot Brine: Carefully pour the hot brine over the cucumbers and vegetables in the jars, ensuring they are fully submerged. Leave about 1/2 inch of headspace. You may not need all the brine.
- Cool and Refrigerate: Let the jars cool to room temperature. Once cooled, seal the jars tightly with their lids and refrigerate for at least 24 hours before eating to allow the flavors to develop. The pickles will taste even better after 2-3 days.
- Storage: These sweet heat pickles will last in the refrigerator for up to 2-3 weeks. Keep them submerged in the brine.
Tips and Notes:
- Cucumber Choice: Smaller cucumbers tend to stay crunchier. You can also use larger cucumbers, but you might want to remove some of the seeds.
- Spice Level: Adjust the amount of red pepper flakes to your liking. For less heat, use fewer flakes or omit them entirely. For more heat, you can add a pinch of cayenne pepper or a thinly sliced jalapeño to each jar.
- Sweetness Adjustment: If you prefer less sweet pickles, you can slightly reduce the amount of sugar.
- Vinegar Variation: While apple cider vinegar is recommended for its flavor, you can also use white vinegar.
- Sterilization for Longer Storage (Optional): If you want to store these pickles at room temperature for a longer period, you’ll need to follow proper canning procedures, including sterilizing the jars and processing them in a boiling water bath. However, this recipe is written for refrigerator pickles.
Enjoy your delicious homemade Sweet Heat Pickles! They’re a fantastic homemade treat.