My Sweet Spicy Pickles
By
Tammy Brownlow
@DoughmesticGoddess
1
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.
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 votes0
Comments:
Serves:
Makes about 2 and a half pints
Prep:
5 Min
Cook:
5 Min
Method:
No-Cook or Other
Ingredients
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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)
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VEGGIES:
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1 largecucumber, sliced thin on a mandoline
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3serrano peppers, sliced
How to Make My Sweet Spicy Pickles
- In a sauce pan, bring all steeping liquid ingredients to a simmer. Simmer for 5 minutes. Turn off heat.
- 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.
- Refrigerate over night. Keep what you want in the fridge and place the rest in freezer bags for future use. Enjoy!
About My Sweet Spicy Pickles
Course/Dish: Vegetables, Other Side Dishes
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy
