My Sweet Spicy Pickles

2
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.

Rating:
☆☆☆☆☆ 0 votes
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

How to Make My Sweet Spicy Pickles

Step-by-Step

  • 1In a sauce pan, bring all steeping liquid ingredients to a simmer. Simmer for 5 minutes. Turn off heat.
  • 2In 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.
  • 3Refrigerate over night. Keep what you want in the fridge and place the rest in freezer bags for future use. Enjoy!

Printable Recipe Card

About My Sweet Spicy Pickles

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