Description
Sweet Heat Pickles are a delightful blend of spicy and sweet flavors combined with crisp pickling cucumbers and tangy apple cider vinegar. These easy-to-make refrigerator pickles combine a touch of heat from cayenne and red pepper flakes with the sweetness of sugar, rounded out by aromatic spices like mustard and celery seeds. Perfect as a zesty condiment, they add a flavorful punch to sandwiches, burgers, or charcuterie boards.
Ingredients
Scale
Pickles
- 4 cups sliced pickling cucumbers
- 1 cup sliced sweet onion
- 1 tablespoon kosher salt
Brine
- 1 and 1/2 cups granulated sugar
- 1 cup apple cider vinegar
- 1/2 teaspoon turmeric
- 1/2 teaspoon celery seed
- 1/2 teaspoon mustard seed
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground cayenne pepper
- 2 cloves garlic, sliced
Instructions
- Prep the cucumbers and onions: In a large bowl, combine the sliced cucumbers, sliced sweet onion, and kosher salt. Toss everything well to mix and let the mixture sit for 1 hour. This step helps draw out excess moisture from the vegetables, ensuring a crisp texture.
- Rinse and drain: After the hour has passed, rinse the salted cucumbers and onions thoroughly under cold water to remove excess salt, then drain well to prepare for pickling.
- Make the pickling brine: In a medium saucepan, combine granulated sugar, apple cider vinegar, turmeric, celery seed, mustard seed, crushed red pepper flakes, ground cayenne pepper, and sliced garlic. Set over medium heat and stir while bringing the mixture to a simmer, ensuring the sugar fully dissolves.
- Cook the vegetables in brine: Add the drained cucumbers and onions into the simmering brine. Cook for 2 to 3 minutes, just long enough for the vegetables to soften slightly while still maintaining their crispness. Remove the saucepan from heat.
- Pack and seal jars: Using a slotted spoon, transfer the cucumbers and onions into clean jars, packing them tightly. Pour the hot brine over the top of the vegetables, leaving approximately 1/2 inch of headspace in each jar. Allow the jars to cool to room temperature.
- Refrigerate and develop flavors: Once cooled, seal the jars with lids and refrigerate for at least 24 hours. This resting period allows the flavors to meld and intensify. The pickles can be stored in the refrigerator for up to one month.
Notes
- Adjust the amount of crushed red pepper flakes and cayenne pepper to customize the heat level to your preference, making the pickles milder or spicier.
- These are refrigerator pickles and are not shelf-stable unless properly canned through pressure or water bath canning methods.
- Store pickles in the refrigerator and consume within one month for best quality and safety.
