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my sweet spicy pickles

DoughmesticGoddess avatar
Recipe by
Tammy Brownlow
@DoughmesticGoddess
Dallas, TX

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.

►
yield serving(s)
prep time 5 Min
cook time 5 Min
method No-Cook or Other

Ingredients For my sweet spicy pickles

  • 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 lg
    cucumber, sliced thin on a mandoline
  • 3
    serrano peppers, sliced

How To Make my sweet spicy pickles

  • 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!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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