Sweet & Spicy Pickled Cucumbers
Servings: 24 servings
Calories: 329kcal
If you enjoy Pickled Cucumbers these sweet & spicy pickles will hit the spot! Easy to make and ready the next day. Easy refrigerator pickle recipe.
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Equipment
- 4 Quart Sized Mason Jars
Ingredients
- 4-5 large cucumbers sliced
- 1-2 red onions sliced thin
- 3 ¼ cups white vinegar
- 1 ¼ cups sugar
- 1 TBS celery flakes (or celery seed)
- 1-2 teaspoon red pepper flakes depends on how spicy you like it
- 1 ½ TBS Kosher salt
- 3 ¼ cups of ice
- see notes for optional add-ins
Instructions
- Toss your sliced cucumbers and onions in a large bowl, then fill each jar with the mixture, gently pushing down the veggies to allow room for more. If adding peppers, peppercorns etc. Do so here.
- In a pot, combine the vinegar, sugar, celery flakes, red pepper flakes and salt and bring to a boil. Remove the pot from the heat and add in 3 cups of ice.
- Stir until the ice is melted. Pour mixture into your jars, until you are just shy of the top. Push down on the cucumbers (with a spoon, muddler or something similar) to allow any air bubbles to escape and fill to just under the top. Ensuring all cucumbers are submerged.
- Place the lids on and allow jars to cool to room temperature.
- Place jars in the refrigerator until you are ready to enjoy or share them. They will be ready the next day (sometimes after 18 hours they are good to go. Flavor will continue to deepen.
Notes
Colleen's Notes:
Recipe can be halved.
If your cucumbers are large (like mine where pictured here), you'll get less fitting in each jar. That's fine. Cucumbers size and density of packed cucumbers etc. in jars will determine just how much liquid is used.
There is no right or wrong as to how much or how little red onion you use for this. Your preference.
You will not be eating the calories shown as you won't be drinking th brine (where most of the calories reside).
In the photo I packed the jars much looser (with cucumbers and onions) than typical since I was giving them away to friends/family. Typically, you want the veggies more tightly packed, I just didn't want them going to waste based on who I was giving them to. The more veggies in the jar the less liquid you will use - so you might get 4-5 quart jars out of it.
To help gently hold down the veggies, often I a cocktail muddler to do so. Anything like that will work.
Feel free to try variations as well - add some red bell peppers sliced thin to this or try doing it with some blanched cauliflower, broccoli and/or carrots. You can add in a couple cloves of garlic and/or some black peppercorn seeds as well for a different flavor. You can also increase or decrease the amount of sugar. These keep well for a week in the refrigerator.
Nutrition
Serving: 24servings | Calories: 329kcal | Carbohydrates: 12g | Protein: 0.4g | Fat: 32g | Saturated Fat: 26g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 441mg | Potassium: 81mg | Fiber: 0.5g | Sugar: 11g | Vitamin A: 62IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 0.2mg