Sweet hots from home

A friend introduced me to Wickle’s Pickles a couple months ago and I was immediately hooked. They’re bread and butter pickles, so sweet but so spicy! And the garlic in them makes them sort of like a dangerous potato chip that leaves you panting but reaching for more. I ate half a jar (ahem, maybe more) in one sitting.

So with all these cucumbers, onions, and hot peppers lying around… I decided to try a version of my own. I used the basic directions and brine ratios from a sweet pickle recipe in the Ball Jar Book (no way I’m messing around with the acidity recommended for canning – no botulism here baby!). But I added some spices and hot peppers of my own and some chopped onions on Emeril’s recommendation.

So pretty!

The red cascabels I had harvested are only half as hot as jalapeños (of which I had only 2). That was good because I could put in as many as I had (the more, the prettier) but bad because I was afraid the pickles wouldn’t be spicy enough. So I added a tablespoon of red pepper flakes to aid the spiciness. Basically I now really have no idea how spicy they’ll be – but I’m hoping for pretty hot!

I can’t taste them yet – I’m supposed to wait a few weeks (ha!) for them to marinate so I can’t tell you for sure. We’ll have to see if I make it at least a few days longer before I crack open a jar, and I’ll post an update as soon as I taste them. My mouth is watering already!

I’ve decided to start writing down my food preservation recipes not only in case you all want to follow along, but for my own record-keeping too. It’s so much faster to type than to write down a recipe longhand on an index card – and easier to edit too!

Made 8 pints for me (and of course you can halve the recipe if you want).

  • 3 pounds pickling cucumbers, sliced into 1/4-inch thick slices
  • 2 cups slivered onions
  • 1/2 cup pickling or kosher salt
  • 5 cups cold water
  • 2-3 cups ice cubes, to cover
  • 3 cups white vinegar
  • 1 1/2 cups apple cider vinegar
  • 2 cups filtered water
  • 3 cups sugar
  • 2 tablespoons yellow mustard seeds
  • 1 teaspoon celery seeds
  • 1 tablespoon hot pepper flakes
  • 2 tablespoons pressed garlic
  • 2-3 cups finely chopped fresh cascabels and jalapeños, depending on desired hotness

Soak cucumbers, onions, salt, water and ice in a large glass or ceramic bowl for two hours. Drain, rinse well, and set aside.

Prepare water bath canner, jars, and lids. (I just fill the canner with the jars I intend to use – lids & bands off of course. I fill the canner with hot tap water to just cover the empty jars, put the lid on the canner and set it to boil on my largest burner. It takes about an hour to get it going, and by that time my jars are all sterilized).

Combine the vinegars, water, sugar, spices and garlic in a pot (large enough to hold all ingredients) over medium-high heat. Simmer 5 minutes to infuse the spices. Add the cucumbers, onions, and fresh peppers. As soon as it all comes back to a boil, remove the pot from the heat.

Pack pickle mixture into hot pint jars to about 3/4 inch from top. Make sure liquid covers the tops of the pickles. Wipe the rims with vinegar, set on new lids and tighten the screw bands to fingertip-tight. Using a jar lifter, set into the boiling water bath. Make sure the hot water covers the tops by about 1 inch. Boil for 10 minutes and remove onto a cookie rack or dish towel to cool.

For best flavor, wait a few weeks before eating.

2 Responses to “Sweet hots from home”

  1. amy Says:

    oh they look YUMMY!!!:grin:

  2. diana Says:

    You’ll have to come over n’ get some! 😀

Leave a Reply

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

:mrgreen: :neutral: :twisted: :shock: :smile: :???: :cool: :evil: :grin: :oops: :razz: :roll: :wink: :cry: :eek: :lol: :mad: :sad: