Sweet and Spicy pickles
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.
- 3 large pickle type cucumbers, thinly sliced
- ½ medium yellow onion, thinly sliced
- ¾ c. White vinegar
- ½ c. Apple cider vinegar
- 1 c. Sugar
- 2 t mustard seed
- ½ t. Celery seed
- Pinch of cloves
- ¼ t turmeric
- 1-2 hot peppers like jalapeños sliced thinly
- Slice cumbers thinly
- Stem and slice peppers
- Slice onion thinly
- Put all three vegetables in bowl and toss well
- In small sauce pan heat vinegars, sugar and spices
- Bring to a boil then take off stove and stir with whisk until sugar is completely dissolved.
- Pack the jar with the cucumbers, onions and peppers
- Pour vinegar mixture over to cover
- Let cool to room temperature then keep on refrigeratoe