There is just something so addicting about sweet and spicy crunchy pickles. I’m a fiend for anything with the combination of sweet, salty, and vinegary. Today I’m going to share with you an extremely simple recipe for some classic dill pickles with a little bit of a sweet and spicy kick. These are incredible served on top of a burger, alongside a sandwich or just straight out of the jar. This is also a great way to preserve all of those cucumbers exploding out of the garden this time of year! These can either be canned in a water bath or put straight in the fridge for easy refrigerator pickles!

First, you need to find yourself some pickling cucumbers. Now, the cucumbers pictured in this recipe are technically not pickling cucumbers. They are more along the lines of the cucumbers you would find in the grocery store, but, alas, it’s what I had on hand. A neighbor graciously gifted us tons of this big slicer cucumbers, and I knew they would go to waste if they weren’t preserved in some way. They surprisingly held up wonderfully to the pickling and tasted amazing! So use whatever cucumbers you can get your hands on!

This recipe is adapted from the Better Homes and Gardens Complete Canning Guide, which is an excellent book for anyone that wants to get into canning! This particular recipe makes 6 pint jars of pickles, but feel free to double it if you wish. If you’re planning to can these, you’ll need to start of by washing your pint jars in hot soapy water, or just run them in the dishwasher. There is no longer any requirement to sterilize or heat canning lids, so just be sure you have new clean lids and rings. I washed mine in hot soapy water along with the jars, then set the lids and jars on a clean kitchen towel to dry while I prepared the cucumbers and brine.

Easy Sweet and Spicy Pickles Ingredients

  • 3 to 3 1/2 pounds pickling cucumers
  • 4 cups water
  • 2 cups white vinegar
  • 1 cup apple cider vinegar
  • 2 cups sugar
  • 1/3 cup pickling salt
  • 6 tablespoons dill seeds
  • 6 heaping teaspoons minced garlic
  • 6 teaspoons black peppercorns
  • 6 fresh jalapenos, halved

Easy Sweet and Spicy Pickles Instructions

  1. Wash your cucumbers really well, then slice into desired shapes. I decided to make a variety of pickles, so I did some in chips, spears, and I decided to experiment with a few and seed the cucumbers and chop into little half-moon shapes. Just be sure they will fit in your jars with a 1/2 inch of headspace.
  2. In a 4-5 quart pot, combine the water, vinegars, sugar, and salt. Bring to a boil, stirring to dissolve sugar.
  3. Add the garlic, jalapeno, dill seeds, and black peppercorns to the bottom of the jars. Feel free to experiment with the spice mixture. You can add more or completely omit any of these ingredients depending on your taste. If you decided to add a different spice or ingredient, just be sure that it is safe to can with the water bath canning method.
  4. Pack the cucumbers loosely into your jars, leaving a 1/2 inch of headspace at the top.
  5. Pour hot vinegar mixture into jars maintaining the 1/2 inch headspace. Wipe jar rims with a clean kitchen towel; adjust lids and screw on bands to finger tight. (This simply means don’t over tighten the bands.)
  6. At this point, you can choose to allow your pickles to cool off and pop them straight in the fridge for easy refrigerator pickles. Allow them to sit in the fridge for one week before serving. They will keep up to 1 month.
  7. If you want to can these pickles, process the filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Let them stand at room temperature for 1 week before serving.

And we’re done! Not too bad, huh? Now you’ve got yourself some easy, delicious homemade pickles that are (in my humble opinion) way better tasting than anything you can find at the grocery store.

Be sure to store your pickles in a cool, dry location on the pantry shelf and they should last you up to a year (although I highly doubt they will sit uneaten for that long). Enjoy!

Easy Sweet and Spicy Pickles

These easy pickles are tangy and delicious, with just a hint of spice.
Prep Time 30 mins
Cook Time 10 mins
Standing Time 7 d
Total Time 7 d 40 mins
Course Appetizer, Side Dish, Snack
Servings 6 pints

Ingredients
  

  • 3 to 3 1/2 pounds pickling cucumbers
  • 4 cups water
  • 2 cups white vinegar
  • 1 cup apple cider vinegar
  • 2 cups sugar
  • 1/3 cup pickling salt
  • 6 tbsp dill seed
  • 6 tsp black peppercorns
  • 6 tsp minced garlic
  • 6 halved jalapenos

Instructions
 

  • Thoroughly scrub cucumbers with a soft vegetable brush in plenty of cold running water. Remove stems and blossom ends; slice off blossom ends. Cut cucumbers into desired shape.
  • Wash and sterilize 6 pint jars.
  • In a 4-5 quart pot combine the water, vinegars, sugar, and pickling salt. Bring to boiling, stirring to dissolve sugar.
  • Add spices, garlic, and jalapenos to jars. Pack cucumbers in jars, leaving 1/2 inch headspace. Pour hot vinegar mixture into jars maintaining 1/2 inch headspace. Discard any remaining hot vinegar mixture. Wipe jar rims, adjust lids and screw on bands.
  • Allow to cool and place in refrigerator if refrigerator pickles are desired. If canning, process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire rack. Let stand at room temperature for one week before serving. Enjoy!
Keyword canning, cucumbers, pickles
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