Description
Sweet Heat Pickles offer a vibrant fusion of tangy sweetness and spicy warmth. These quick refrigerator pickles blend crunchy cucumbers with a balanced mix of vinegar, sugar, and a medley of spices like black peppercorns, red pepper flakes, mustard seeds, and celery seeds. Perfect as a zesty side or snack, they require no cooking—just a brief prep time followed by refrigeration to develop their bold flavor.
Ingredients
Pickling Base
- 1 pound pickling cucumbers, sliced
- 1 cup white vinegar
- 1/2 cup sugar
- 1/4 cup water
- 1 teaspoon salt
Spices
- 1 teaspoon whole black peppercorns
- 1 teaspoon red pepper flakes
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon celery seeds
Instructions
- Combine cucumbers and liquids: In a large bowl, combine the sliced cucumbers, white vinegar, sugar, water, and salt. Stir thoroughly until the sugar and salt have fully dissolved, ensuring an even pickling base.
- Add spices: Incorporate the whole black peppercorns, red pepper flakes, mustard seeds, and celery seeds into the bowl. Stir to distribute the spices evenly throughout the mixture for a balanced flavor profile.
- Refrigerate: Cover the bowl tightly and place it in the refrigerator. Allow the mixture to chill and marinate for at least 24 hours, giving the cucumbers time to absorb the sweet and spicy flavors.
- Serve and store: After the flavors have melded, the pickles are ready to enjoy. Store any leftovers in the refrigerator in a covered container for up to 2 weeks, maintaining their crunch and taste.
Notes
- For crunchier pickles, use fresh, firm pickling cucumbers.
- Adjust red pepper flakes to control pickling heat level.
- Use glass jars or containers to avoid flavor contamination.
- These pickles are best eaten within two weeks for optimal freshness.
- This recipe requires no cooking; refrigeration is the only necessary step.
