my sweet spicy pickles
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.
prep time
5 Min
cook time
5 Min
method
No-Cook or Other
yield
Makes about 2 and a half pints
Ingredients
- STEEPING LIQUID:
- 1 cup white vinegar
- 1 cup water
- 1/2 cup 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 teaspoon salt
- 1 tablespoon 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 1In a sauce pan, bring all steeping liquid ingredients to a simmer. Simmer for 5 minutes. Turn off heat.
-
Step 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. -
Step 3Refrigerate 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Category:
Other Side Dishes
Tag:
#Quick & Easy
Tag:
#Healthy
Diet:
Vegetarian
Diet:
Low Fat
Diet:
Low Carb
Keyword:
#cucumber
Keyword:
#sweet pickles
Keyword:
#spicy pickles
Keyword:
#serrano pepper
Ingredient:
Vegetable
Method:
No-Cook or Other
Culture:
American
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