Sweet and Spicy Pickles
Transform your cucumber harvest into a zesty delight with these Sweet and Spicy Pickles—a perfect balance of tangy, sugary sweetness with a fiery kick of red pepper flakes. Infused with bold spices like mustard seeds, turmeric, and garlic, these homemade pickles come together in just 25 minutes of prep and cook time. The quick brine method ensures crisp, flavorful bites in as little as 24 hours, while a week of marinating deepens the flavor for an even more irresistible snack or condiment. Whether you enjoy these pickles as a crunchy addition to sandwiches, burgers, or charcuterie boards, their vibrant taste and satisfying crunch will quickly make them a household favorite. Perfect for fridge-pickle enthusiasts, this small-batch recipe is your go-to for preserving fresh cucumbers with ease.
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Recipe Information
Ingredients
- 6 medium cucumbers
- 2 cups white vinegar
- 1 cup water
- 1.5 cups granulated sugar
- 2 tablespoons kosher salt
- 1 teaspoon red pepper flakes
- 4 cloves garlic cloves
- 1 tablespoon mustard seeds
- 0.5 teaspoon turmeric
- 1 teaspoon whole black peppercorns
Instructions
Wash the cucumbers thoroughly and slice them into thin rounds or spears, depending on your preference.
Peel and lightly crush the garlic cloves.
In a medium saucepan, combine vinegar, water, sugar, kosher salt, turmeric, red pepper flakes, mustard seeds, and black peppercorns.
Bring the mixture to a gentle boil over medium heat, stirring occasionally to dissolve the sugar and salt. Once dissolved, remove from heat and allow to cool slightly.
Pack the sliced cucumbers tightly into clean, sterilized jars, leaving about 1/2 inch of headspace at the top.
Divide the garlic cloves evenly among the jars.
Carefully pour the warm brine over the cucumbers in each jar, making sure the cucumbers are fully submerged. Use a clean utensil to remove any air bubbles, and adjust the brine level as needed.
Seal the jars tightly with lids and allow them to cool to room temperature.
Refrigerate the pickles for at least 24 hours before serving to allow the flavors to develop. For best results, let them sit for up to a week.
Nutrition Facts
Calories |
1504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.2 g | 7% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3585 mg | 156% | |
| Total Carbohydrate | 354.4 g | 129% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 321.2 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2350 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
