Description

The Sweet Heat Pickles Recipe combines the perfect balance of tangy vinegar, fiery spice, and a touch of sweetness to create pickles that are bold, crisp, and unforgettable. These pickles aren’t just a snack straight from the jar—they’re a versatile condiment that elevates everything from burgers and sandwiches to charcuterie boards and party platters. With simple ingredients, easy steps, and endless variations, they’re a must-try for both pickle lovers and adventurous foodies. Whether you enjoy them mildly spicy or blazing hot, these pickles bring a flavor explosion to every bite.

Ingredients

Scale

6 cups pickling cucumbers, sliced
2 cups white vinegar
1 cup sugar (or honey)
2 tbsp kosher salt
1 tbsp red pepper flakes
4 garlic cloves, smashed
Optional: dill sprigs, mustard seeds, jalapeños, onion slices

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Instructions

Wash and slice cucumbers into spears or rounds.
Sterilize jars and lids in boiling water for 10 minutes.
In a saucepan, combine vinegar, sugar, salt, garlic, and pepper flakes. Bring to a gentle boil until sugar dissolves.
Pack cucumbers into jars with optional flavorings.
Pour hot brine over cucumbers, leaving ½ inch headspace.
Seal jars. Refrigerate for up to 6 weeks, or process in boiling water for 10 minutes for long-term storage.

Notes

Adjust spice level by increasing or reducing chili flakes.
Fresh, firm cucumbers give the best crunch.
Best flavor develops after 3–4 days.

Nutrition

Serving Size: 1 serving
Calories: 30kcal
Sugar: 6g
Sodium: 320mg
Carbohydrates: 7g
Fiber: 1g