Hey there! I just stumbled across this amazing sweet and spicy pickled cucumbers recipe while browsing online, and I knew I had to try it immediately. Let me tell you, it did not disappoint!
The combination of tangy brine with that perfect hint of sweetness and heat had me hooked from the first bite. Since it turned out so incredible, I couldn’t keep it to myself – now it’s your turn to give it a try.
Trust me, once you taste these crispy, flavorful pickles, you’ll be making them on repeat just like I am!
Sweet & Spicy Pickled Cucumbers
30
minutes10
minutes24
hours2 pints
(approx. 1 liter)Crisp, tangy pickled cucumbers with a perfect sweet-spicy balance, packed with aromatic spices and ready in just 24 hours.
Ingredients
- For the Pickles:
3-4 medium pickling cucumbers (Kirby or Persian work well), about 1.5 lbs, sliced into 1/4-inch rounds
6-8 cloves garlic, peeled and thinly sliced or smashed
2 tablespoons mixed peppercorns (black, pink, green, white)
1 tablespoon coriander seeds
1/2 teaspoon red pepper flakes (or more, to taste, for extra spice)
2 fresh dill sprigs (optional, but adds a classic pickle flavor)
- For the Brine:
2 cups water
1 cup apple cider vinegar (or white vinegar for a milder flavor)
1/2 cup granulated sugar (adjust to your desired sweetness)
1 tablespoon pickling salt (non-iodized salt is best)
- Equipment:
2 pint-sized canning jars with lids, sterilized
Large saucepan
Measuring cups and and spoons
Cutting board and knife
Directions
- Prepare the Jars:
- Sterilize your canning jars and lids. You can do this by washing them thoroughly with hot soapy water, rinsing, and then boiling them in a large pot of water for 10 minutes. Keep them hot until ready to fill.
- Prepare the Cucumbers:
- Wash and slice your cucumbers into 1/4-inch rounds.
- Pack the Jars:
- In each sterilized pint jar, divide the garlic, mixed peppercorns, coriander seeds, red pepper flakes, and dill sprigs (if using).
- Tightly pack the sliced cucumbers into the jars. Try to leave about 1/2 inch of headspace at the top.
- Make the Brine:
- In a large saucepan, combine the water, apple cider vinegar, granulated sugar, and pickling salt.
- Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt are completely dissolved. Reduce heat and keep hot. (Cooking time: 5-7 minutes)
- Pour the Brine:
- Carefully pour the hot brine over the cucumbers in the jars, ensuring the cucumbers are fully submerged. Tap the jars gently on the counter to release any air bubbles. If necessary, add more brine to ensure the cucumbers are covered.
- Seal and Cool:
- Wipe the rims of the jars clean.
- Place the lids on the jars and screw on the bands until fingertip tight (not overtight).
- Allow the jars to cool completely at room temperature. You may hear the lids pop as they seal.
- Refrigerate:
- Once cooled, store the pickled cucumbers in the refrigerator.
- Storage and Serving:
- For best flavor, wait at least 24 hours before enjoying, allowing the flavors to meld. They will become more flavorful over time.
- These refrigerator pickles will last for several weeks (up to 2 months) in the refrigerator.
- Serve them as a snack, alongside sandwiches, burgers, or as a tangy addition to any meal.
Tips and Variations:
- Adjust Sweetness/Spice: Feel free to adjust the amount of sugar for more or less sweetness, and the red pepper flakes for more or less heat.
- Other Spices: Consider adding a pinch of mustard seeds, bay leaf, or a tiny piece of dried chili for more complexity.
- Freshness is Key: Use fresh, firm pickling cucumbers for the best crispness.
- No Canning Required: This is a refrigerator pickle recipe, meaning it doesn’t require a hot water bath canning process for shelf stability. Always store these in the refrigerator.
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