SWEET N SPICY PICKLES
Making your own Sweet n Spicy Pickles is easy if you follow this simple recipe.
Servings: 8 pint jars
Equipment
- Water Bath Canner
Ingredients
- 5 pounds cucumbers sliced 1/4 inch thick
- 2 large onions sliced
- 1/2 cup non iodized salt (kosher or sea salt)
- 6 cups water
- 3 cups white distilled vinegar
- 1 1/2 cups apple cider vinegar
- 3 1/2 cups sugar
- 2 tablespoons mustard seed
- 1/2 teaspoon turmeric
- 10 whole cloves
- 5 tablespoons garlic chopped
- 1 teaspoon red pepper flakes more if you want it spicier
Instructions
- Place the cucumbers, onions, salt, and water into a non-reactive container and let sit for two hours.
- Drain the mixture and rinse thoroughly. Allow it to sit in the colander for several minutes.
- Mix the remaining ingredients in a large pot. Over medium heat, bring to a boil. Add the cucumbers. When it comes to a simmer, remove it from the heat.
- Pack the cucumbers into sterilized jars. Pour the liquid over the cucumbers leaving 1/2 inch headspace.
- Wipe the rims with a cloth dampened with vinegar and water. Place the flats and rings on the jars and tighten.
- Bring the water in the water bath to a rapid boil. Gently, place the jars in the water making sure the tops are covered by at least one inch. Cover and process for 10 minutes.
- Remove the jars from the water and place on a towel. After 24 hours, remove the rings.
- Wait two weeks before eating. This will give all the flavors time to meld together.