Description
Sweet Heat Pickles are a delightful blend of sweet and spicy flavors, featuring crisp pickling cucumbers and sweet onions soaked in a tangy, mildly spicy brine. These refrigerator pickles are quick to prepare and perfect as a zesty condiment to add a punch to sandwiches, burgers, or salads.
Ingredients
Scale
Vegetables
- 4 cups sliced pickling cucumbers
- 1 cup sliced sweet onion
- 2 cloves garlic, sliced
Brine and Seasonings
- 1 tablespoon kosher salt
- 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
Instructions
- Prepare the cucumbers and onions: In a large bowl, combine the sliced pickling cucumbers, sliced sweet onion, and kosher salt. Toss everything well to evenly distribute the salt. Let the mixture sit for 1 hour to draw out excess moisture from the vegetables.
- Rinse and drain: After the resting period, thoroughly rinse the cucumbers and onions under cold water to remove the excess salt. Drain them well to reduce water content.
- Make the brine: In a medium saucepan, add the granulated sugar, apple cider vinegar, turmeric, celery seed, mustard seed, crushed red pepper flakes, cayenne pepper, and sliced garlic. Place over medium heat and bring to a simmer, stirring occasionally until the sugar completely dissolves.
- Cook cucumbers and onions in brine: Add the drained cucumbers and onions into the simmering brine. Cook them gently for 2 to 3 minutes until they are slightly softened but still retain their crispness.
- Pack and cool: Remove the saucepan from heat. Use a slotted spoon to pack the pickles into clean jars, then carefully pour the hot brine over them, leaving about a 1/2-inch headspace at the top.
- Refrigerate and develop flavors: Allow the jars to cool to room temperature. Seal the jars tightly and refrigerate for at least 24 hours before serving to let the flavors meld and develop fully.
Notes
- Adjust the amount of crushed red pepper flakes and cayenne pepper to make the pickles milder or spicier according to your preference.
- These pickles are refrigerator pickles and are not shelf-stable unless properly canned with pressure canning.
- Keep refrigerated and consume within 1 month for best quality.
