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.
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serves
Makes about 2 and a half pints
prep time
5 Min
cook time
5 Min
method
No-Cook or Other
Ingredients For my sweet spicy pickles
- STEEPING LIQUID:
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1 cwhite vinegar
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1 cwater
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1/2 csugar
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1/2palm full of allspice (like i said...it's just something i threw together lol)
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a few cloves
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3partial pieces of cinnamon stick (left over from grating)
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1 tspsalt
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1 Tbspyellow mustard (i never seem to have mustard seed in the house lol)
- VEGGIES:
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1 lgcucumber, sliced thin on a mandoline
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3serrano peppers, sliced
How To Make my sweet spicy pickles
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1In a sauce pan, bring all steeping liquid ingredients to a simmer. Simmer for 5 minutes. Turn off heat.
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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.
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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! 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!
Categories & Tags for My Sweet Spicy Pickles:
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