My Sweet Spicy Pickles

Tammy Brownlow

By
@DoughmesticGoddess

These may seem a little non-traditional, but I'm posting them anyway - because my written recipe is on it's last leg and I thought JAP would be a good way to keep it. I steep them in the liquid in the fridge, then put some in freezer bags with liquid to keep on hand.

I just love the clove/cinnamon accent along with the sweet/spicy kick.

Every extra cucumber in my garden gets this treatment. The pickles are great right out of the jar, or in relishes, tuna salad...where ever you can think of.


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Rating:

Comments:

Serves:

Makes about 2 and a half pints

Prep:

5 Min

Cook:

5 Min

Method:

No-Cook or Other

Ingredients

STEEPING LIQUID:

1 c
white vinegar
1 c
water
1/2 c
sugar
1/2
palm full of allspice (like i said...it's just something i threw together lol)
a few cloves
3
partial pieces of cinnamon stick (left over from grating)
1 tsp
salt
1 Tbsp
yellow mustard (i never seem to have mustard seed in the house lol)

VEGGIES:

1 large
cucumber, sliced thin on a mandoline
3
serrano peppers, sliced

Directions Step-By-Step

1
In a sauce pan, bring all steeping liquid ingredients to a simmer. Simmer for 5 minutes. Turn off heat.
2
In 2 pint jars and one 1/2 pint jar, distribute cucumber and serrano evenly. Pour liquid evenly over veggies, as well as cinnamon stick pieces.
3
Refrigerate over night. Keep what you want in the fridge and place the rest in freezer bags for future use. Enjoy!

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Low Fat, Low Carb
Other Tags: Quick & Easy, Healthy