Description
A quick and easy recipe for Sweet Heat Pickles that combines the sweetness of sugar with a spicy kick from crushed red pepper flakes. These refrigerator pickles are made with sliced cucumbers and onions soaked in a hot, flavorful brine, then chilled to develop a tangy, sweet, and spicy flavor perfect as a side dish or condiment.
Ingredients
Scale
Pickles
- 4 cups sliced cucumbers (about 4–5 small pickling cucumbers)
- 1/2 cup sliced onion
Brine
- 1 cup granulated sugar
- 1 cup apple cider vinegar
- 1/4 cup water
- 1 tablespoon salt
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon celery seeds
- 1/4 teaspoon turmeric
- 1/4–1/2 teaspoon crushed red pepper flakes (adjust to heat preference)
- 1 clove garlic, smashed
Instructions
- Prepare the Vegetables: Place the sliced cucumbers and sliced onions in a large heatproof jar or bowl, ensuring they have enough room for the brine to cover them completely.
- Make the Brine: In a small saucepan, combine granulated sugar, apple cider vinegar, water, salt, mustard seeds, celery seeds, turmeric, crushed red pepper flakes, and smashed garlic clove. Heat over medium heat, stirring continuously until the sugar fully dissolves and the mixture comes to a boil.
- Pour the Brine: Once boiling, remove the brine from the heat and carefully pour the hot liquid over the cucumbers and onions in the jar or bowl, ensuring even coverage.
- Cool and Refrigerate: Allow the mixture to sit at room temperature for 30 minutes to start absorbing flavors, then cover the container and place it in the refrigerator for at least 4 hours, preferably overnight, to develop the best flavor.
Notes
- These pickles stay fresh in the fridge for up to 2 weeks.
- Adjust the amount of crushed red pepper flakes to control the spice level according to your preference.
- For a twist, consider using English cucumbers or zucchini instead of regular pickling cucumbers.
