Sweet and Spicy pickles

July 16, 2019Katie

This Sweet and Spicy Pickle recipe is a favorite with us. As soon as the cucumbers come off the vine, we are filling up jars, simmering the brine on the stove and pouring it over their fresh-picked slices. We can’t seem to stop eating them!

Gardening truly is a part of a food-lover. As a food lover, you grow to love the freshest and most lovely ingredients like just-picked cucumbers, peppers and tomatoes. Last year my Cowboy Candy recipe became so loved by all I decided I’d keep giving you recipes from my garden harvesting including these Sweet and Spicy Pickles. Makes sense doesn’t it?

A few days back, I strolled out to the garden in the “balmy” 98º heat to see what needed to be harvested. Since Mr. Wonderful added our 50/50 shade fabric from the fence over all the raised beds and all the way to the chicken coop and greenhouse, I can actually peruse, weed and wander happily through the entire garden in the shade or partial shade and escape the scorching, blistering sun.

I picked the first three pickle cucumbers and happily added them to my harvest basket and skipped inside to make these pickles.

They are sweet and spicy and delicious right out of the jar on a hot summer day.



Sweet and Spicy pickles
Prep time
Cook time
Total time
Serves: 2 quarts
  • 6 c. thinly slice cucumbers
  • ½ medium yellow onion, thinly sliced
  • 1½ c. White vinegar
  • 1 c. Apple cider vinegar
  • 2 c. Sugar
  • 2 t. mustard seed
  • 1 t. Celery seed
  • Pinch of cloves
  • ¼ t. turmeric
  • 1-2 hot peppers like jalapeños sliced thinly or finely chopped
  1. Slice cucumbers thinly
  2. Stem and slice peppers
  3. Slice onion thinly
  4. Put all three vegetables in bowl and toss well
  5. In small sauce pan heat vinegars, sugar and spices
  6. Bring to a boil then take off stove and stir with whisk until sugar is completely dissolved.
  7. Pack the jar with the cucumbers, onions and peppers
  8. Pour vinegar mixture over to cover
  9. Let cool to room temperature then keep on refrigeratoe


  • Pattie Tierney

    July 17, 2019 at 11:51 pm

    I have never made pickles before, but I am going to have a bumper crop of both cucumbers and jalapeños this year, so this recipe is perfect. I can’t wait to try it! Thanks for sharing.
    1. Katie

      July 18, 2019 at 10:26 am

      Pattie Tierney - Isn't harvest season wonderful? I know you share my gardening love and cooking with all of it! Hope you enjoy!
  • Sharon Pullen

    February 2, 2023 at 8:19 pm

    I don’t even like cucumbers but oh my goodness these things are Delicious! I absolutely love them. Will definitely make these again and again. But I do have a question. How long can these keep in the refrigerator?
    1. Katie

      February 3, 2023 at 12:02 pm

      Sharon - I would say 2 months to be safe, however if you look up pickles, many recommend they last a lot longer!
      1. Bridgette Latham

        July 21, 2023 at 7:47 am

        Could you can this?
      2. Katie

        August 21, 2023 at 9:26 am

        Bridgette - I am not sure as I am not an expert on canning and wouldn't want to tell you incorrectly. They never last long enough in our fridge to warrant canning :)
  • Clorisa B

    July 14, 2023 at 3:06 pm

    I would love to know about how many pints this recipe makes.
    1. Katie

      August 21, 2023 at 9:34 am

      I have actually updated the recipe because I double it now and it usually makes 2 quarts perfectly.

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