Sweet Heat Pickles Recipe

Ingredients:

• 4-5 cups cucumber slices (about 5 medium cucumbers, sliced into 1/4-inch rounds)
• 1 small onion, thinly sliced
• 1 1/2 cups white vinegar
• 1 1/2 cups sugar
• 1/4 cup brown sugar (optional, for a richer sweetness)
• 1 tablespoon pickling salt (or kosher salt)
• 1 teaspoon mustard seeds
• 1 teaspoon celery seeds
• 1 teaspoon crushed red pepper flakes (adjust to taste)
• 2-3 cloves garlic, minced
• 1/2 teaspoon turmeric (optional, for color)
• 1-2 small fresh jalapeños or serrano peppers, sliced (for extra heat)

Instructions:

Step 1: Prepare the Cucumbers

1. Wash and slice the cucumbers into 1/4-inch rounds. Thinly slice the onion.
2. Place the cucumber and onion slices in a large bowl. Set aside.

Step 2: Make the Pickling Brine

1. In a medium saucepan, combine the white vinegar, sugar, brown sugar (if using), pickling salt, mustard seeds, celery seeds, red pepper flakes, minced garlic, turmeric, and sliced jalapeños or serrano peppers.
2. Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar and salt.

Step 3: Pickle the Cucumbers

1. Once the pickling brine is boiling and the sugar is fully dissolved, carefully pour the hot brine over the cucumber and onion slices.
2. Stir the mixture to ensure all the cucumbers are coated with the brine.

Step 4: Cool and Store

1. Let the pickles cool to room temperature for about 30-60 minutes.
2. Transfer the pickles and brine into glass jars or airtight containers. Be sure to pack the cucumbers tightly in the jars and pour enough brine to cover them completely.

Step 5: Chill

1. Seal the jars and refrigerate the pickles for at least 24 hours to allow the flavors to meld. The pickles will taste even better after a couple of days in the fridge.

Tips:

• Spice Level: You can adjust the heat level by adding more or fewer red pepper flakes and jalapeños.
• Crisp Pickles: To maintain the cucumbers’ crispness, you can soak them in ice water for an hour before pickling.
• Vinegar Options: Apple cider vinegar can be used in place of white vinegar for a slightly fruitier flavor.

Storage:

• These Sweet Heat Pickles will keep in the refrigerator for up to 3 weeks. For longer storage, you can process the jars in a water bath canner for 10 minutes to make them shelf-stable.

Nutritional Information (per serving, based on 1/8 of the recipe):

• Calories: ~60 kcal
• Carbohydrates: ~15g
• Protein: ~1g
• Fat: ~0g
• Fiber: ~1g

These Sweet Heat Pickles are the perfect combination of sweet and spicy, making them a crowd-pleaser at BBQs, picnics, or as a tangy snack!